Sourdough Garlic Rosemary Focaccia
Ingredients
- 1 1/4 cups lukewarm water
- 1/4 cup olive oil
- 1 cup sourdough starter
- 4 cups all-purpose flour
- 4 tablespoons fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon salt
- 1/3 cup olive oil
- coarse salt
Method
- Knead together water, 1/4 cup oil, sourdough starter, and flour until just mixed.
- Cover and allow to rest for 5 minutes.
- Turn the dough out onto a lightly floured surface and knead in salt, garlic, and rosemary.
- Continue kneading until dough is soft and stops sticking to hands.
- Lightly oil a large bowl, put the dough in to rise, and cover. Allow to rise until doubled (about 6 hours).
- Line a 12×17 inch baking pan (with at least 1 inch tall sides) with parchment paper and brush with 2 tablespoons of olive oil.
- Flatten the dough and place it on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough.
- Cover the dough tightly and let it rest in the fridge for at least 1 hour and up to 24 hours.
- Remove the dough from the fridge and let it sit at room temperature as the oven preheats
- Preheat oven to 450°F and hold at this temperature for 10-15 minutes before putting the bread in.
- Dimple the dough all over the surface using fingers.
- Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed so the dough is completely covered.
- Sprinkle with a little coarse salt and freshly ground black pepper.
- Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to brown the top.
- Remove from oven and cool to room temperature before slicing and serving.
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