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Best Garlic Rosemary Sourdough Focaccia with Flaky Sea Salt

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This sourdough focaccia is a garlic lover’s dream, with a tangy crumb, fragrant rosemary, and a crispy, golden-brown crust. It’s an easy, foolproof recipe that turns simple pantry staples into a bakery-quality loaf.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (240g) sourdough discard (unfed, room temperature)
  • 1 cup (240ml) warm water (80-90°F)
  • 1/4 cup olive oil, plus more for drizzling
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons fine sea salt
  • 6–8 cloves garlic, thinly sliced (some roasted if desired)
  • 2–3 sprigs fresh rosemary, leaves stripped and chopped
  • Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

  1. Bloom the yeast: In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5 minutes until foamy.
  2. Mix the dough: Add sourdough discard, olive oil, and fine sea salt to the yeast mixture. Stir to combine. Add bread flour and mix with a bowl scraper or spatula until a shaggy, sticky dough forms with no dry bits.
  3. Bulk fermentation: Cover the bowl with a damp towel or plastic wrap. Let rise in a warm, draft-free spot for 2-3 hours until doubled and bubbly. During the first hour, perform stretch and folds every 20-30 minutes (wet your hand, stretch one side of dough up, fold over top; rotate bowl and repeat 3-4 times).
  4. Prepare the pan: Generously coat a 10×15-inch sheet pan or 9×13-inch baking dish with 2-3 tablespoons olive oil, covering bottom and sides.
  5. Transfer and rest: Use oiled hands or a bowl scraper to gently coax the risen dough into the oiled pan without deflating. Let rest uncovered for 30 minutes.
  6. Dimple and top: Drizzle top with another tablespoon olive oil. Using fingertips, press deep dimples all over the dough, pushing to the bottom of the pan. Tuck sliced garlic and most of the chopped rosemary into the dimples. If using roasted garlic, smash cloves and dot over top.
  7. Final rise: Cover pan loosely with plastic wrap or a towel. Let rise for 1-2 hours until puffy and jiggly.
  8. Preheat and bake: About 30 minutes before baking, preheat oven to 425°F (220°C). Just before baking, sprinkle top generously with flaky sea salt and remaining rosemary. Bake for 25-30 minutes until deep golden brown and bottom sounds hollow when tapped.
  9. Cool: Let focaccia cool in the pan on a wire rack for at least 10 minutes before slicing.

Notes

For an even crispier bottom, after baking, carefully remove focaccia from pan and place directly on oven rack for last 2-3 minutes. Use a kitchen scale for best results. Dough will be very sticky—resist adding more flour.

Nutrition

Keywords: sourdough focaccia, garlic rosemary focaccia, sourdough discard recipe, easy focaccia, homemade bread, Italian flatbread

Find it online: https://rowanrecipes.com/best-garlic-rosemary-sourdough-focaccia-with-flaky-sea-salt/