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Crispy No-Knead Rosemary Garlic Sourdough Focaccia

crispy no-knead rosemary garlic sourdough focaccia - featured image
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A simple, rustic, and unforgettable no-knead sourdough focaccia with crispy crust, infused with garlic, rosemary, and flaky sea salt.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • ½ cup (100g) active sourdough starter (fed and bubbly; or 2 tsp instant yeast as substitute)
  • 1½ cups (350ml) lukewarm water (around 75°F/24°C)
  • 2 tsp (10g) fine sea salt
  • 2 tbsp olive oil (plus extra for drizzling)
  • 3 cloves garlic, thinly sliced
  • 2 tbsp fresh rosemary leaves, roughly chopped
  • Flaky sea salt, to sprinkle generously
  • Olive oil, for drizzling before baking

Instructions

  1. Mix the dough (10 minutes): In a large mixing bowl, combine bread flour, active sourdough starter, and lukewarm water. Stir with a wooden spoon until a shaggy dough forms. Cover loosely with plastic wrap and let rest for 30 minutes.
  2. Add salt and oil (5 minutes): Sprinkle sea salt over the dough, add olive oil, and mix thoroughly. The dough will be sticky. Cover again.
  3. Bulk fermentation (2 to 3 hours): Let the dough rest at room temperature (about 70°F/21°C). Every 30 minutes for the first 2 hours, stretch and fold the dough inside the bowl. After the last fold, cover tightly and let it finish fermenting until airy and bubbly.
  4. Prepare the pan and shape dough (10 minutes): Generously oil your baking sheet or cast iron pan. Transfer the dough gently and press it out to the edges. Cover and rest for 20 to 30 minutes.
  5. Dimple and add toppings (5 minutes): Using oiled fingertips, press deep dimples all over the dough surface. Scatter garlic slices and chopped rosemary evenly. Drizzle with more olive oil and sprinkle flaky sea salt generously.
  6. Bake (25 to 30 minutes): Preheat oven to 450°F (230°C) with a rack in the lower third. Bake focaccia until golden brown and crispy on top, with a crisp and slightly charred bottom.
  7. Cool and serve: Let the focaccia cool on a wire rack for at least 15 minutes before slicing.

Notes

If garlic browns too quickly, tent focaccia with foil in last 5 minutes of baking. Use oiled fingers when dimpling dough to prevent sticking. Avoid adding extra flour even if dough is sticky. Use a recently fed, bubbly sourdough starter for best flavor and rise. Dough can be prepared the night before and refrigerated. For vegan version, confirm starter is vegan and swap olive oil with avocado oil. Baking on cast iron or pizza stone yields crispier crust.

Nutrition

Keywords: focaccia, sourdough, no-knead bread, rosemary garlic bread, homemade bread, crispy crust, easy bread recipe

Find it online: https://vexifood.com/crispy-no-knead-rosemary-garlic-sourdough-focaccia-recipe-easy-homemade-bread-with-flaky-sea-salt/