Name: Sourdough Focaccia with Garlic Confit Recipe
Prep time: 45 min
Cook time: PT-490474H32M48S
Total time: PT-490474H32M48S
Cuisine: Italian
Ingredients: 100g active sourdough starter; 400g room temperature water; 10g kosher salt; 10g extra virgin olive oil; 500g bread flour; 4-6 heads garlic, peeled (or about 2 cups pre-peeled garlic cloves); 1 1/2 to 2 cups olive oil; 2 sprigs fresh rosemary; 1 tsp kosher salt

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Introduction

This sourdough focaccia with garlic confit is a flavorful and aromatic bread that combines a tender crumb with the rich, mellow sweetness of slow-cooked garlic. Perfect for snacking, serving alongside meals, or as a base for sandwiches, it’s an impressive yet approachable recipe for home bakers.

The image shows a fluffy, bubbly dough spread evenly inside a rectangular metal baking pan. The dough is white and pillowy with an uneven surface full of air pockets. Small golden garlic cloves are scattered on top, along with sprigs and small leaves of green rosemary, giving the dough a fresh, herbaceous touch. A drizzle of shiny golden olive oil pools in small pockets around the garlic and rosemary, adding a rich, oily texture. The pan is held on the right side by a woman's hand, against a soft white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g active sourdough starter
400g water, room temperature

10g kosher salt
10g extra virgin olive oil

500g bread flour
4-6 heads garlic, peeled OR about 2 cups pre-peeled garlic cloves (for garlic confit)

1½ to 2 cups olive oil (for garlic confit)
2 sprigs fresh rosemary (for garlic confit)
1 tsp kosher salt (for garlic confit)

Flaky sea salt, for sprinkling

Instructions

Step 1: In a large bowl, combine 100g active starter with water, kosher salt, and olive oil. Mix with a rubber spatula until the starter dissolves. Add bread flour and mix well until no dry flour remains, scraping the bowl sides thoroughly. Cover and rest for 30 minutes.
Step 2: After resting, perform a set of stretch and folds: With wet hands, lift the dough from one edge, stretch gently without tearing, and fold it into the center. Rotate the bowl a quarter turn and repeat, doing this around the bowl four times total. Cover and rest for 30 minutes. Repeat this process 2-3 more times depending on your time.

Step 3: Flip the dough so the smooth side is on top. Drizzle with olive oil, cover, and let it nearly double at room temperature. Then refrigerate overnight or up to 2 days.
Step 4: To make the garlic confit, place peeled garlic, olive oil, rosemary, and kosher salt in a small saucepan, ensuring garlic is submerged. Heat on the lowest flame without covering until oil simmers gently but does not boil. Simmer for 25–40 minutes until garlic is very tender. Cool, then store in a jar in the fridge.
Step 5: About 2 hours before baking, remove dough from the fridge. Generously oil a 9×13 inch nonstick baking pan (or use parchment with oil). Scrape dough into the pan, flipping so the smooth side is up without deflating. Cover and let rise until doubled, about 2 hours.

Step 6: Preheat the oven to 450°F (230°C). Once risen, drizzle olive oil or garlic confit oil on top. Using oiled fingers, dimple the dough deeply, reaching the pan. Spoon garlic confit cloves into the dimples. If using fresh rosemary, oil the sprigs to prevent burning and scatter on top. Sprinkle flaky sea salt.
Step 7: Bake for 25–30 minutes until deep golden brown. Remove from oven and cool in the pan for about 10 minutes to keep the bottom crispy. Then transfer to a cooling rack. Enjoy warm or fully cooled. Store cooled focaccia covered and re-toast before serving for best texture.

Tips & Variations

Use high-protein bread flour for a chewier texture and better rise.

Adjust the amount of garlic confit to your taste – it adds a sweet, mellow garlic flavor without harshness.
Try adding other herbs like thyme or oregano along with rosemary for varied flavors.
For extra richness, brush the focaccia with garlic confit oil again just after baking.

If you don’t have sourdough starter, you can substitute with commercial yeast, but flavor and texture will differ.

Storage

Store focaccia in an airtight container or tightly wrapped at room temperature for up to 2 days. For longer storage, freeze fully cooled focaccia wrapped well. Reheat by toasting or warming in a hot oven to restore its crispiness and flavor.

How to Serve

The image shows two pieces of focaccia bread on a wooden board with a white marbled texture below. The top piece is whole, featuring a golden-brown crust with uneven bubbles and sprinkled coarse salt, topped with roasted garlic cloves and small sprigs of rosemary giving green and brown contrast. The bottom piece is cut in half horizontally, showing the airy, soft inside with many small round holes and a light creamy color. The crust of both pieces is thick with a slightly crispy texture. The scene is warmly lit, highlighting the rough textures of the bread photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular garlic instead of garlic confit?

Raw or roasted garlic can be used, but garlic confit offers a sweeter, milder flavor and creamy texture that complements the focaccia beautifully. Raw garlic can be harsh and overpowering.

How active should my sourdough starter be for this recipe?

The starter should be bubbly and active, recently fed and doubled in size within 4-6 hours. This ensures the dough ferments properly for flavor and rise.