Garlic & Rosemary Focaccia
Nothing says summer like a golden, herby focaccia fresh from the oven—especially when it’s made with a little love and a lot of flavors. This month, I gave sourdough focaccia a try using extra virgin olive oil that Rocky, Amanda, and Jett brought back from their recent trip to Spain. And let me just say… wow. It added a depth of flavor that made this loaf truly unforgettable.
Whether you’re serving it alongside grilled vegetables, slicing it up for sandwiches, or enjoying it on its own as a savory snack, this focaccia is perfect for beach picnics and beyond.
Ingredients:
For the Dough:
- 1 cup active sourdough starter
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 2 tsp course sea salt
- 1 1/2 cup warm water
- 1 tbps honey
- ½ cup extra virgin olive oil divided (plus more for topping)
For the Topping:
- Garlic salt (to taste)
- Fresh rosemary (chopped)
- Flaky sea salt (optional)
- Additional olive oil for drizzling
Instructions:
- In a stand mixer, combine the starter, water, honey, salt, and olive oil with a dough hook.
- Add the flours half a cup at a time unit it starts pulling away from the sides of the bowl.
- Knead on low-medium for about 30 minutes with a stand mixer and dough hook until the dough becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a tea towel, and let it rise at room temperature for about 5 hours, or until doubled in size. Timing can vary.
- Generously oil a 9×13 baking pan lined with parchment paper. Transfer the dough to the pan, gently stretching it to fit. Press fingers down in the dough carefully. Cover and let it rest for 1 hour.
- After resting, drizzle generously with olive oil and sprinkle with garlic salt and rosemary. Use your fingertips to dimple the dough a little more.
- Bake at 425°F for 25–30 minutes, or until the top is golden brown and crisp.
- Let it cool slightly before slicing, this is the hardest part. Serve warm or at room temperature.