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Crispy No-Knead Rosemary Garlic Sourdough Focaccia

no-knead rosemary garlic sourdough focaccia - featured image
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A simple, no-knead sourdough focaccia with crispy crust, fragrant rosemary, and garlicky pockets, perfect for homemade bread lovers seeking an easy yet flavorful recipe.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 tsp (10g) sea salt
  • 2/3 cup (150g) active sourdough starter
  • 1 2/3 cups (400ml) warm water
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling and pan
  • 2 tbsp fresh rosemary, chopped
  • 3 large garlic cloves, thinly sliced
  • Optional: coarse sea salt flakes for sprinkling
  • Optional: fresh cracked black pepper to taste
  • Optional: grated Parmesan cheese for a savory finish

Instructions

  1. In a large mixing bowl, stir together 4 cups (500g) all-purpose flour and 2 tsp (10g) sea salt.
  2. Add 2/3 cup (150g) active sourdough starter and 1 2/3 cups (400ml) warm water. Mix with a wooden spoon or spatula until no dry flour remains; dough will be shaggy and sticky (about 3-5 minutes).
  3. Cover the bowl tightly with a kitchen towel or plastic wrap and let rise at room temperature for 12-18 hours until doubled in size and bubbly.
  4. Generously oil a 9×13-inch baking pan with about 2 tbsp olive oil.
  5. Transfer the dough into the oiled pan using a spatula or oiled hands. Gently spread to fill the pan without overworking. If dough resists, let rest 10 minutes and try again.
  6. Cover loosely and let the dough rise for 1-2 hours at room temperature until puffy but not necessarily doubled.
  7. Preheat oven to 450°F (232°C) about 30 minutes before baking.
  8. Press fingertips gently all over the dough to create dimples. Drizzle 1/4 cup (60ml) olive oil evenly on top, then scatter 2 tbsp chopped fresh rosemary, 3 thinly sliced garlic cloves, and optional coarse sea salt flakes.
  9. Bake on the middle rack for 20-25 minutes until crust is golden and crisp with bubbling edges.
  10. Remove from oven and let cool in the pan for 10 minutes. Slice into squares or wedges and serve warm or at room temperature.

Notes

Wet your hands before shaping sticky dough to prevent sticking. Watch garlic slices closely during baking to avoid burning. Use generous olive oil on pan and top for crispness. Long fermentation (12-18 hours) is key for flavor and texture. Dough can be refrigerated overnight and baked next day after bringing to room temperature.

Nutrition

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

Find it online: https://zorbmeal.com/crispy-no-knead-rosemary-garlic-sourdough-focaccia-recipe-for-perfect-homemade-bread/