Garlic & Rosemary Sourdough Focaccia
Chewy, tangy, light and aromatic - this garlic and rosemary sourdough focaccia smells as good as it tastes! Impress your friends with this simple slow-rise bread - it only requires a handful of affordable ingredients and minimal hands-on time.
Servings 6 people
Cost $4
Equipment
- Dutch oven
Ingredients
Sourdough
- 350 g white bakers flour
- 280 g water
- 70 g sourdough starter
- 1/2 tbsp salt
Focaccia toppings
- 4 garlic cloves roughly chopped
- 2 tbsp rosemary
- 1/3 cup olive oil extra virgin
- 1 tsp salt
Instructions
Sourdough
- In a large mixing bowl, combine flour and water together to make the dough. Ensure there is no dry flour remaining.
- Cover the dough and leave it to rest in a warm place until the starter is ready. Around 23C is ideal.
- Once the starter has doubled in size, add 70g to the dough. Using a wet hand, smooth the starter over the top of the dough and then gently knead/massage for 2 minutes to combine.
- Cover the dough and rest for 30 minutes.
- Sprinkle salt evenly over the dough and gently dimple it into the dough your fingertips. Gently knead/massage the dough for 2 minutes to completely incorporate the salt.
- Cover the dough and rest for 30 minutes.
- Coil fold the dough on both sides.Wet your hands to stop the dough sticking, then run your hands around the edge of the bowl, loosening the dough from the sides. Lift the dough from the middle, then fold it back down into the bowl, tucking it under itself on both sides. Repeat this on the other side.
- Cover the dough and rest for 30 minutes.
- Repeat the coil fold and rest process another 2 times.
- After the 3rd coil fold, cover the dough and rest for 90 minutes, then transfer to the fridge to rest overnight.
Focaccia
- The next day, remove the dough from the fridge and coat generously with olive oil.
- Grease cold Dutch oven with olive oil, then transfer the dough. Gently push the dough out to the shape of the Dutch oven by dimpling it with your fingertips.
- Leave the dough to rest, covered for 2 hours at room temperature.
- Preheat your oven to 220C.
- After 2 hours, the dough will have risen further, looking light and puffy. should with some air bubbles forming. Add all toppings, plus a drizzle of extra olive oil and gently press them in with your fingertips.
- Bake for 25-30 minutes.
- After baking, remove bread from Dutch oven and place onto a cooling rack.
- Allow focaccia to cool for about 20 minutes before eating. Serve with dips or enjoy as is!
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