Roasted Garlic Sourdough Focaccia
This roasted garlic sourdough focaccia bread is a guaranteed success. It will have you baking it every weekend for your friends and family!
This recipe was inspired by one of my favorite bread blogs…
First, while working on this recipe I decided to inspire myself by trying out Maurizio’s sourdough focaccia recipe. If you love Focaccia and naturally leavened (aka sourdough) breads as I do, you will love his blog! You can also find the focaccia recipe on his blog called The Perfect Loaf here. I tweaked the recipe and added my personal touches: roasted garlic and additional olive oil (its never enough!) and the result was…
How did the roasted garlic sourdough focaccia turn out?!
The final outcome was everything I expected: soft, fluffly and the taste of roasted garlic gave this bread a special touch. This appetizer or sandwich bread is definitely a keeper to enjoy alone or dipped in a roasted red peppers sauce or just olive oil, salt and pepper. Final veredict: LOVED IT!
Do you know where focaccia bread is originally from?
If you are not familiar with focaccia, its an italian rustic bread topped with seasonal and simple ingredients. Also if you have been to Italy, you already know its served at every restaurant while you are waiting for your food. You can even buy focaccia sandwiches wherever you go!
I was fortunate enough to travel to Italy, backpacking alone in my 20’s (oh yes, I had a BLAST!). And focaccia bread was definitely an important part of my daily meals. Back then, being a young traveler on a budget focaccia was something I ate daily!
Use high quality ingredients…
When you make this delicious roasted garlic sourdough focaccia, make sure you use quality ingredients as toppings. The dough has such few ingredients that using good quality ones will bring out the recipe’s full potential.
The night before: feed your sourdough starter!
As the recipe shows below, my roasted garlic sourdough focaccia recipe only uses a sourdough starter. Therefore, make sure your starter is healthy and strong as you will need it to ferment and leaven this bread.
Last, check out my tips on how to maintain a healthy sourdough starter here.
Ready to make this roasted garlic sourdough focaccia bread? recipe below with Bakers %.
Step by Step Process:
Roasted Garlic Sourdough Focaccia Recipe
and Bakers Math
| Ingredient | Bakers % | Grams |
| All-purpose flour (King Arthur ) | 70% | 345 |
| High protein bread flour (King Arthur) | 30% | 148 |
| Extra virgin olive oil | 4% | 10 |
| Garlic cloves, roasted | 6% | 11 |
| H2O | 81% | 394 |
| Salt | 2% | 9 |
| Sourdough starter (100% hydration) | 19% | 94 |
| Total | 212.24% | 1,011 |
Easy to print recipe.
Roasted Garlic Sourdough Focaccia
Equipment
- Stand mixer
- Baking pan approx 9'' by 13''
Ingredients
- 345 grams All purpose flour (70%)
- 145 grams Bread flour (30%) you can use all purpose if you don't have
- 15 grams Extra virgin olive oil (4%)
- 1 head Garlic cloves (roasted) (6%)
- 395 grams Water (room temperature) (80%)
- 10 grams Salt (2%)
- 95 grams Sourdough starter (20%)
Instructions
- Measure all the ingredients for Mise en Place
- Put all ingredients inside your stand mixer, except for the Olive Oil and start mixing using the dough hook (pig tail) on low speed
- Mix for a couple of minutes until you see and feel that the dough has come together and that the gluten has started to develop. It should start looking for elastic and smooth.
- Once the above has been achieved, turn the mixer to low speed and slowly start adding the olive oil. As the olive oil starts getting absorbed by the dough you can mix on a higher speed
- Make sure, that in every addition of olive oil you wait for it to be absorbed by the dough. If you add too much olive oil at once, it will start splashing. If that happens turn the speed to slow again until the oil is absorbed, and then proceed adding more olive oil
- After the last addition of olive oil, wait for the dough to start absorbing it and then you can start mixing the dough on the highest speed. Don't leave the stand mixer alone, for safety reasons, as the mixer might be moving around
- Stop mixing, once you notice there is no more olive oil needed to be mixed in, and the dough looks stronger (smoother and elastic).
- The dough will end up being very hydrated and elastic, and that is completely fine!
- Cover the bowl, and perform fold every 30 minutes for the next 3 to 4 hours (depending on your dough's temperature)
- After you see the dough has risen, and looks bubbly – place the dough overnight in the fridge (max 2 days) for the cold fermentation process to start
- After cold fermentation – grease a pan 9 x 13 inches rectangular (or any of similar size)
- Let it rise again until the rim of the pan
- Add your favorite toppings, dimple with more olive oil
- Bake: 450°F for approx 30 mintes
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