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Perfect Garlic Herb Sourdough Focaccia Bread (Easy & Best Recipe)

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This garlic herb sourdough focaccia features a shatteringly crisp crust, pillowy interior, and subtle tang from the sourdough starter. It’s forgiving for beginners and rewarding for experienced bakers, with simple ingredients and a no-knead method.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 150g active sourdough starter (about ¾ cup)
  • 375g warm water (about 1½ cups, 85°F/29°C)
  • 60g olive oil (about ¼ cup, for dough)
  • 10g fine sea salt (about 1½ teaspoons)
  • 6–8 garlic cloves, thinly sliced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 60g extra virgin olive oil (about ¼ cup, for pan and topping)

Instructions

  1. Mix the dough: In a large bowl, combine 375g warm water and 150g active sourdough starter. Stir until the starter mostly dissolves. Add 500g bread flour and 10g fine sea salt. Mix until no dry flour remains. The dough will look shaggy. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Perform stretch and folds: Over the next 2 hours, do 4 rounds of stretch and folds, spaced 30 minutes apart. Wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat 4 times per round. Cover between rounds.
  3. Bulk fermentation: After the last stretch and fold, cover the bowl and let the dough rise at room temperature (72-75°F) for about 4 hours, until roughly doubled in size and bubbly on top.
  4. Cold retard (optional but recommended): After bulk fermentation, place the covered bowl in the refrigerator overnight for more complex flavor. If short on time, skip this step.
  5. Prepare the pan and second rise: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread evenly. Transfer the dough to the pan. Gently stretch to reach the corners; let rest 20 minutes, then stretch again until the dough fills the pan. Cover and let rise for 2-3 hours until puffy and doubled in thickness.
  6. Dimple the dough: Drizzle another 2 tablespoons of olive oil over the top. Dip fingertips in oil and press deep dimples all over the dough, all the way to the bottom of the pan. Scatter sliced garlic and fresh herbs evenly over the surface. Sprinkle with flaky sea salt.
  7. Bake: Preheat oven to 425°F (220°C). Bake on the middle rack for 25-30 minutes, until deep golden brown and edges are crispy. If browning too fast, tent with foil for the last 10 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Cool and serve: Let cool for at least 15 minutes before slicing. Slice into squares or rectangles and serve warm or at room temperature.

Notes

Don’t skip the dimpling—press all the way to the bottom of the pan for crispy pockets. Use a thermometer for water temperature; ideal dough temp after mixing is about 78°F. Let the focaccia cool at least 15 minutes before slicing to avoid a gummy texture. For a crisper bottom, use a metal pan and bake on the lowest rack. Store at room temperature for up to 2 days; freeze for up to 3 months.

Nutrition

Keywords: sourdough focaccia, garlic herb focaccia, easy focaccia recipe, no-knead bread, homemade focaccia, sourdough bread, Italian bread

Find it online: https://breezybake.com/perfect-garlic-herb-sourdough-focaccia-bread-easy-and-best-recipe/