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Crispy Rosemary Garlic Sourdough Focaccia

crispy rosemary garlic sourdough focaccia - featured image
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A flavorful sourdough focaccia with a crackling crust, tender crumb, caramelized onions, olives, and fresh rosemary, perfect for any occasion.

Ingredients

Scale
  • 500g (about 4 cups) bread flour, preferably unbleached
  • 350ml (1 1/2 cups) lukewarm water (around 75°F/24°C)
  • 150g (2/3 cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) fine sea salt
  • 30ml (2 tbsp) extra virgin olive oil, plus extra for drizzling
  • 2 large onions, thinly sliced (yellow onions preferred)
  • 3 garlic cloves, thinly sliced or minced
  • 2 tbsp olive oil (for caramelizing)
  • 2 tbsp fresh rosemary leaves, roughly chopped
  • 1/2 cup pitted Kalamata olives, halved
  • Coarse sea salt or flaky Maldon salt, for finishing

Instructions

  1. In a large mixing bowl, combine 500g bread flour and 10g salt.
  2. In a separate container, mix 150g active sourdough starter with 350ml lukewarm water until smooth.
  3. Pour the starter mixture into the flour and stir with a wooden spoon until a shaggy dough forms (about 5 minutes).
  4. Cover the bowl loosely with plastic wrap or a damp towel and let it rest for 30 minutes.
  5. Drizzle 30ml olive oil over the dough. Wet your hands and perform stretch and folds every 30 minutes for 2 hours (4-6 times each session).
  6. Cover the dough and ferment at room temperature for 4-6 hours until nearly doubled and bubbly.
  7. While dough ferments, heat 2 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly for 30-40 minutes until golden brown.
  8. Add sliced garlic during the last 5 minutes of caramelizing to soften without burning.
  9. Transfer risen dough to a well-oiled cast iron skillet or baking sheet. Press dough out to fill pan and create dimples with your fingers.
  10. Spread caramelized onions, halved olives, and chopped rosemary evenly over the dough. Drizzle with olive oil and sprinkle coarse sea salt.
  11. Cover loosely and let dough rise again for 30-45 minutes until puffed but dimples remain.
  12. Preheat oven to 450°F (230°C). Bake focaccia for 20-25 minutes until crust is deeply golden and crisp.
  13. Remove from oven and cool on a rack for 10 minutes before slicing.

Notes

Patience is key when caramelizing onions; cook low and slow to avoid burning. Use fingertips to dimple dough to trap olive oil and toppings. Baking in a cast iron skillet enhances crispness. Tent with foil if browning too fast. Use room-temperature ingredients for consistent fermentation.

Nutrition

Keywords: focaccia, sourdough, rosemary, garlic, caramelized onions, olives, bread, crispy crust, homemade bread

Find it online: https://yumyep.com/crispy-rosemary-garlic-sourdough-focaccia-recipe-easy-perfect-flavorful-bread/