Sourdough Focaccia with Rosemary and Garlic
Easy to make focaccia, from Emillie Raffa's book, Artisan Sourdough Made Simple. soft, pillowy and tangy with roasted garlic and rosemary.
Servings: 12 pieces
Ingredients
- 50 grams bubbly starter 1/4 cup
- 375 grams cool water 1 1/2 cups plus 1 tablespoon
- 20 grams honey
- 150 grams all purpose flour see notes
- 350 grams bread flour
- 9 grams fine sea salt 1 1/2 teaspoons
- 45 grams olive oil 3 tablespoons
Toppings
- rosemary sprigs for during and after baking
- 3 garlic cloves in paper shells or more if you like
- 1 teaspoon Maldon flaked sea salt
Instructions
- Make dough night before you plan to bake it. Mix water, honey and starter in bowl with a wooden spoon.
- Weight out flour and salt in another bowl. Then add to liquid.
- Finish mixing by hand to make sure all flour is incorporated. You may want to flour your hands as this dough is sticky.
- Cover with damp towel in a warm environment of 70 degrees F. for 12 to 18 hours until the dough has doubled.
- Once doubled, place on oiled baking sheet, large enough to eventually make a focaccia measuring 14 x 9 with room around the edge. Make sure both sides of dough are oiled. Leave the blob of dough sit there, covered with a damp cloth for 2 hours until puffy. This is the last of the proofing.
- After two hours, stretch the dough to a rectangle of 14 x 9. Use fingers to poke holes. 3 across and 6 down works well.
- Stick garlic cloves in their skin into holes gently and arrange pieces of rosemary. Sprinkle flaked salt. You will add more chopped rosemary when the focaccia comes out of the oven.
- Once roasted, garlic will roast to a soft consistency and you can spread it on the focaccia if you desire.
- Bake at 425 degrees F. for 25 minutes, until golden brown.
- Add more chopped rosemary when the focaccia is hot.
- You may want to serve with more olive oil, garnished with rosemary and salt for dipping.
- Allow to cool (if you can wait) and cut with pizza cutter into squares. The focaccia will soften as it cools.
Notes
The original recipe from Emilie Raffa calls only for all purpose flour. I only had 150 grams of all purpose, so I mixed the flours. It was amazing, so if you don't have all purpose flour, you can use bread flour.