– 1 cup active sourdough starter – 3¾ cups all-purpose flour – 1½ cups water (room temperature) – 1½ teaspoons salt – ¼ cup olive oil (plus more for pan and topping) – 2–3 garlic cloves, thinly sliced – 1 tablespoon fresh rosemary leaves
Combine starter, flour, water, and salt. Mix until combined, then rest the dough for several hours with stretch-and-fold intervals.
Transfer dough to an oiled pan, gently stretch it out, and let it proof overnight in the fridge or at room temperature until puffy.
Dimple the dough with oiled fingers, top with sliced garlic and rosemary, then bake at 450°F for 20–25 minutes until golden and crisp.
Let focaccia cool slightly before slicing. Serve warm as a side, sandwich base, or standalone snack—perfectly soft and aromatic.
Sourdough focaccia is flavorful, chewy, and beautifully crisp. It's a perfect balance of artisan baking and everyday comfort.
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