Sourdough Garlic Bread Focaccia
Sourdough Garlic Bread Focaccia
Ingredients
For the Focaccia Dough
- 100 grams active sourdough starter
- 300 grams warm water
- 400 grams bread flour
- 8 grams fine sea salt
- 20 grams olive oil
For the Garlic Butter
- 113 grams butter
- 3-4 garlic, cloves, minced
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
In a large bowl, combine the active sourdough starter and warm water. Mix well until the starter is mostly dissolved.
⏱️ 5 min
- 2
Add the bread flour and fine sea salt to the bowl. Mix until no dry flour remains and a shaggy dough forms.
⏱️ 5 min
- 3
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min
- 4
Perform a series of 3-4 stretch and folds, spaced 30 minutes apart. After each set of folds, cover the bowl.
⏱️ 120 min
- 5
After the final set of folds, cover the bowl and place it in the refrigerator for a cold bulk ferment overnight (or for 12-24 hours).
⏱️ 720 min
- 6
The next morning, take the dough out of the refrigerator.
⏱️ 1 min
- 7
Drizzle the olive oil into a 23x33 cm (9x13 inch) baking pan.
⏱️ 1 min
- 8
Transfer the dough into the oiled pan. Flip the dough once to coat both sides in oil.
⏱️ 2 min
- 9
Cover the pan and let the dough proof at room temperature for 3-4 hours, or until it has doubled in size and looks bubbly.
⏱️ 240 min
- 10
While the dough is proofing, prepare the garlic butter. In a small saucepan or microwave-safe bowl, melt the butter.
⏱️ 3 min
- 11
Add the minced garlic and finely chopped fresh parsley to the melted butter. Stir to combine. Set aside.
⏱️ 2 min
- 12
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200
- 13
Once the dough is fully proofed, use your fingers to gently dimple the dough all over, creating indentations.
⏱️ 3 min
- 14
Pour the prepared garlic butter evenly over the dimpled dough.
⏱️ 1 min
- 15
Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
⏱️ 25 min•🌡️ 200
- 16
Remove from the oven and slice. Serve warm and enjoy.
⏱️ 5 min
Kitchen Tools
Sourdough Garlic Bread Focaccia
For the Focaccia Dough
- 100 grams active sourdough starter
- 300 grams warm water
- 400 grams bread flour
- 8 grams fine sea salt
- 20 grams olive oil
For the Garlic Butter
- 113 grams butter
- 3-4 garlic, cloves, minced
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
In a large bowl, combine the active sourdough starter and warm water. Mix well until the starter is mostly dissolved.
⏱️ 5 min - 2
Add the bread flour and fine sea salt to the bowl. Mix until no dry flour remains and a shaggy dough forms.
⏱️ 5 min - 3
Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min - 4
Perform a series of 3-4 stretch and folds, spaced 30 minutes apart. After each set of folds, cover the bowl.
⏱️ 120 min - 5
After the final set of folds, cover the bowl and place it in the refrigerator for a cold bulk ferment overnight (or for 12-24 hours).
⏱️ 720 min - 6
The next morning, take the dough out of the refrigerator.
⏱️ 1 min - 7
Drizzle the olive oil into a 23x33 cm (9x13 inch) baking pan.
⏱️ 1 min - 8
Transfer the dough into the oiled pan. Flip the dough once to coat both sides in oil.
⏱️ 2 min - 9
Cover the pan and let the dough proof at room temperature for 3-4 hours, or until it has doubled in size and looks bubbly.
⏱️ 240 min - 10
While the dough is proofing, prepare the garlic butter. In a small saucepan or microwave-safe bowl, melt the butter.
⏱️ 3 min - 11
Add the minced garlic and finely chopped fresh parsley to the melted butter. Stir to combine. Set aside.
⏱️ 2 min - 12
Preheat your oven to 200°C (390°F).
⏱️ 15 min•🌡️ 200 - 13
Once the dough is fully proofed, use your fingers to gently dimple the dough all over, creating indentations.
⏱️ 3 min - 14
Pour the prepared garlic butter evenly over the dimpled dough.
⏱️ 1 min - 15
Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
⏱️ 25 min•🌡️ 200 - 16
Remove from the oven and slice. Serve warm and enjoy.
⏱️ 5 min