Fluffy Overnight Rosemary Garlic Sourdough Focaccia
A simple and easy homemade sourdough focaccia bread infused with rosemary and garlic, featuring a fluffy interior and crispy crust thanks to an overnight fermentation.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 8-12 hours 55 minutes to 13 hours 10 minutes
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 150g (about 2/3 cup) active sourdough starter, bubbly and fed within the last 8-12 hours
- 400g (about 3 1/4 cups) all-purpose flour, plus extra for dusting
- 325ml (about 1 1/3 cups) lukewarm water (around 75°F / 24°C)
- 10g (about 2 tsp) fine sea salt
- 60ml (about 1/4 cup) extra virgin olive oil, plus more for drizzling and the pan
- 2 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced or pressed
- Coarse sea salt or flaky salt for sprinkling on top before baking
Instructions
- Mix the dough (10 minutes): In a large bowl, combine 400g (3 1/4 cups) all-purpose flour with 10g (2 tsp) salt. Add 150g (2/3 cup) active sourdough starter and 325ml (1 1/3 cups) lukewarm water. Mix with a dough scraper or hands until a shaggy dough forms.
- Incorporate garlic and rosemary (1-2 minutes): Add 3 cloves minced garlic and 2 tbsp chopped fresh rosemary. Fold gently into the dough until evenly distributed.
- First rise (bulk fermentation) – overnight in the fridge (8-12 hours): Cover the bowl tightly with plastic wrap or a damp towel and refrigerate overnight to develop flavor and soften the dough.
- Prepare the baking pan: Drizzle about 2 tbsp olive oil into a 9×13 inch baking pan and spread evenly.
- Shape the dough (10 minutes): Remove dough from fridge and let sit at room temperature for 30 minutes. Transfer to the oiled pan and press out with fingers until it fills the pan, creating dimpled indentations.
- Final rise at room temperature (45-60 minutes): Cover loosely with plastic wrap or towel and let dough puff up slightly until it springs back slowly when pressed.
- Add toppings and drizzle olive oil: Dimple the dough deeply all over, drizzle about 2 tbsp olive oil on top, sprinkle with coarse sea salt or flaky salt, and optionally add extra rosemary and garlic bits.
- Bake (20-25 minutes): Preheat oven to 450°F (230°C). Bake until golden brown and crispy on top, about 20-25 minutes.
- Cool and serve: Let focaccia cool for at least 10 minutes before slicing. Serve warm.
Notes
Do not rush the overnight fermentation to develop flavor and texture. If dough is too sticky during shaping, lightly flour hands but avoid adding too much flour. Watch baking time closely as ovens vary. Use flaky salt on top for texture and flavor contrast. Optional toppings include cheese, olives, cherry tomatoes, or caramelized onions. For gluten-free, use a gluten-free flour blend with xanthan gum but texture will differ.
Nutrition
- Serving Size: 1 slice (1/12 of foc
- Calories: 180
- Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Keywords: sourdough focaccia, rosemary garlic bread, overnight bread, homemade focaccia, easy sourdough bread, Italian bread, fluffy focaccia