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Sourdough Focaccia with Garlic Confit Recipe

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★★★★★

4.7 from 107 reviews

This Sourdough Focaccia with Garlic Confit is a flavorful Italian bread recipe that combines the tangy depth of a fermented sourdough starter with rich, slow-cooked garlic infused in olive oil. The focaccia is tender with a crispy, golden crust, studded with aromatic garlic confit and fragrant rosemary, making it perfect as a snack, appetizer, or side dish. The recipe involves a no-knead stretch and fold technique, an overnight cold fermentation, and a final bake to achieve an airy yet chewy texture.

Ingredients

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Sourdough Focaccia

  • 100g active sourdough starter
  • 400g room temperature water
  • 10g kosher salt
  • 10g extra virgin olive oil
  • 500g bread flour

Garlic Confit

  • 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

Instructions

  1. Mix the dough: In a large bowl, combine 100g active sourdough starter with 400g room temperature water, 10g kosher salt, and 10g olive oil. Use a rubber spatula to mix until the starter dissolves. Add 500g bread flour and mix thoroughly until no dry flour lumps remain, scraping the bowl sides carefully. Cover and let rest for 30 minutes.
  2. Perform stretch and folds: After 30 minutes, with wet hands, lift and stretch the dough gently from the edge at 12 o’clock, fold it into the middle, then rotate the bowl a quarter turn and repeat three more times around the dough. Cover and let rest 30 minutes. Repeat this stretch and fold process 2-3 more times over the next few hours, depending on your schedule.
  3. Bulk ferment: Flip the dough so the smooth side faces up, drizzle olive oil on top, cover, and let the dough rise at room temperature until almost doubled in size. Then place it in the refrigerator overnight or up to 2 days for cold fermentation, but do not exceed 2 days to avoid overproofing.
  4. Prepare garlic confit: Place peeled garlic cloves, 1 1/2 to 2 cups olive oil covering the garlic completely, 2 sprigs fresh rosemary, and 1 tsp kosher salt in a small saucepan. Set on the lowest stovetop heat without covering. Keep the oil at a gentle simmer without boiling for 25-40 minutes until garlic is very soft and easily pierced by a skewer. Remove from heat, cool completely, then transfer to a jar, cover tightly, and refrigerate until ready to use.
  5. Shape and proof dough: About 2 hours before baking, remove the dough from the refrigerator. Generously oil a 9×13 inch non-stick baking pan (or use parchment and oil if pan isn’t non-stick). Gently scrape the dough into the pan, flip it so the smooth side is on top, taking care not to deflate it. Cover and let the dough double in size at room temperature—around 2 hours or less if warm.
  6. Preheat and prepare for baking: Preheat the oven to 450°F (230°C). Once the dough has doubled and relaxed to fill the pan, drizzle olive oil over the top—optionally use some oil from the garlic confit. Use oiled fingers to dimple the dough deeply, reaching the pan base.
  7. Add toppings and bake: Spoon garlic confit cloves into the dimples on the dough. If using fresh rosemary, rub the sprigs in oil to prevent burning and scatter on top. Sprinkle flaky sea salt generously. Immediately place the pan into the hot oven and bake for 25-30 minutes until the focaccia is deeply golden brown.
  8. Cool and serve: Remove the focaccia from the oven and let it cool in the pan for about 10 minutes to preserve the crisp bottom. Then carefully transfer to a cooling rack to cool completely. Serve warm or at room temperature. Store cooled focaccia covered tightly and re-toast before serving to refresh crispiness.

Notes

  • Do not overproof the dough in the fridge—use within 2 days for best texture and flavor.
  • Keep your hands oiled during shaping and dimpling to prevent sticking.
  • Use a non-stick pan or parchment paper to ensure easy removal of focaccia after baking.
  • Garlic confit can be made ahead and stored refrigerated for up to 2 weeks.
  • Dimples should be deep to allow oil and garlic to seep into the bread, enhancing flavor and moisture.
  • Adjust rising time based on your room temperature; warmer environments reduce proofing times.
  • Reheat leftover focaccia by toasting or warming in the oven to restore crispness.

Keywords: sourdough focaccia, garlic confit, Italian bread, fermented dough, aromatic garlic, rosemary focaccia, no-knead bread, homemade focaccia

Find it online: https://kitchenbyrita.com/sourdough-focaccia-with-garlic-confit-recipe/