Hey y'all! If you've been searching for the ultimate savory bread to grace your table, look no further than this Sourdough Focaccia Bread with Garlic and Herbs. With its pillowy texture, aromatic herb topping, and crisp golden edges, this bread is perfect as a side for dinner, a base for creative sandwiches, or a standout on your appetizer platter. Trust me, your kitchen will smell heavenly. Let’s get cooking!
Why You’ll Love This Sourdough Focaccia Bread with Garlic and Herbs
- It’s loaded with rich, tangy sourdough flavor and infused with aromatic garlic and fresh herbs.
- The focaccia develops a perfect crispy crust while staying soft and airy inside.
- No fancy techniques—this recipe is approachable for both beginners and seasoned bakers.
- It’s highly versatile: enjoy it as a snack, side, or sandwich base.
- Great make-ahead option thanks to its excellent shelf life.
Ingredients for Sourdough Focaccia Bread with Garlic and Herbs
- 500g (about 4 cups) bread flour
- 375g (1 ½ cups + 2 tbsp) water, room temperature
- 100g (about ½ cup) active sourdough starter (100% hydration)
- 12g (2 tsp) fine sea salt
- 60ml (¼ cup) extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, finely minced
- 2 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon flaky sea salt, for topping
How to Make Sourdough Focaccia Bread with Garlic and Herbs
Step 1: Mix and Autolyse the Dough
- In a large bowl, combine bread flour and water. Mix until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
Step 2: Add Sourdough Starter and Salt
- Add the active sourdough starter and sea salt to the dough. Mix by hand until fully incorporated.
Step 3: Bulk Fermentation and Stretch & Folds
- Cover the bowl and let the dough ferment at room temperature for 4-5 hours, performing 3-4 sets of stretch and folds every 30 minutes for the first 2 hours. The dough should become smooth, elastic, and bubbly.
Step 4: First Rise (Bulk Proof)
- After the last fold, cover and let rise for 1–2 more hours, until doubled in size.
Step 5: Shape and Second Rise
- Drizzle 2 tablespoon olive oil onto a 9x13-inch (23x33 cm) baking pan. Gently transfer the dough into the pan, stretching it to fit. Cover and let rise for 2–3 hours, or refrigerate overnight for more flavor.
Step 6: Prepare Garlic and Herb Topping
- Mix minced garlic, rosemary, and thyme with 2 tablespoon olive oil in a small bowl.
Step 7: Dimple and Top the Focaccia
- Preheat oven to 425°F (220°C). With oiled fingers, dimple the dough all over. Drizzle garlic-herb oil evenly on top and sprinkle with flaky sea salt.
Step 8: Bake the Sourdough Focaccia Bread with Garlic and Herbs
- Bake in the center of the oven for 25–30 minutes, until golden brown and crisp.
Step 9: Cool and Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice, serve warm, and enjoy!
Notes for Sourdough Focaccia Bread with Garlic and Herbs
- For detailed sourdough starter tips, check out King Arthur Baking’s sourdough guide.
- Use high-quality olive oil for the most flavorful crust and crumb.
- If you refrigerate for the second rise, let the dough come to room temperature for 45-60 minutes before baking.
Variations on Sourdough Focaccia Bread with Garlic and Herbs
- Cheesy Focaccia: Sprinkle ½ cup grated parmesan or mozzarella before baking.
- Olive & Sun-Dried Tomato: Add ⅓ cup chopped olives and ¼ cup sun-dried tomatoes to the topping mix.
- Caramelized Onion Focaccia: Top with 1 cup caramelized onions for extra sweetness and depth.
Required Equipment for Sourdough Focaccia Bread with Garlic and Herbs
- Large mixing bowl
- 9x13-inch (23x33 cm) baking pan
- Kitchen scale (recommended)
- Measuring spoons and cups
- Wire rack
- Plastic wrap or clean kitchen towel
Storage Instructions for Sourdough Focaccia Bread with Garlic and Herbs
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days, or freeze slices for up to 2 months. To refresh, warm in a 350°F (175°C) oven for 5–7 minutes.
Suggested Pairings for Sourdough Focaccia Bread with Garlic and Herbs
- Serve alongside soups like classic minestrone or tomato basil.
- Create epic sandwiches with roasted veggies or grilled chicken.
- Dip slices into extra virgin olive oil and aged balsamic vinegar for a classic appetizer.
Pro Tips for Sourdough Focaccia Bread with Garlic and Herbs
- Let your dough rise until it’s super bubbly for the fluffiest focaccia.
- Generously oil your pan and hands for an irresistibly crispy crust.
- For more tips on perfect bread texture, explore this focaccia bread guide.
FAQ on Sourdough Focaccia Bread with Garlic and Herbs
- Can I make this focaccia without an active sourdough starter?
- You’ll need an active sourdough starter for the best flavor, but you can substitute with 2 teaspoon instant yeast and reduce the bulk fermentation time to 1–2 hours if needed.
- Can I use dried herbs instead of fresh?
- Yes, substitute with 1 tablespoon dried rosemary and 2 teaspoon dried thyme; the flavor will be slightly different but still delicious!
- Why is my focaccia dense, not airy?
- This usually means the dough was under-proofed. Ensure it doubles in size during the bulk ferment and second rise for the best, airy texture.
Prep Time: 30 minutes (plus 8-12 hours fermentation/rising time)
Cook Time: 25–30 minutes
Total Time: 9–13 hours
Ingredients
- 2 ½ cups bread flour
- 1 cup active sourdough starter
- ¾ cup warm water
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 ½ teaspoons sea salt
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon flaky sea salt, for topping
Instructions
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1In a large bowl, mix bread flour, active sourdough starter, warm water, and sea salt until a sticky dough forms.
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2Add 2 tablespoons olive oil and knead the dough for 5-7 minutes until smooth and elastic. Cover and let rise in a warm place for 4-6 hours, or until doubled in size.
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3Preheat oven to 425°F (220°C). Line a baking pan with parchment paper and drizzle with 1 tablespoon olive oil.
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4Transfer the dough to the prepared pan. Gently stretch it to fit the pan, then use your fingers to dimple the surface. Drizzle with remaining olive oil.
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5Sprinkle minced garlic, chopped rosemary, thyme, and flaky sea salt evenly over the top.
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6Bake for 20-25 minutes, or until golden brown. Cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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