Crispy, olive-oil-rich focaccia with an open crumb, roasted garlic, fresh rosemary, and flaky salt.
Ingredients (makes 1 large sheet-pan focaccia)
Dough
- 100 g active sourdough starter (100% hydration)
- 400–420 g water (room temperature)
- 500 g bread flour (or a mix of bread + all-purpose)
- 10 g fine sea salt
- 30–40 g extra-virgin olive oil (plus more for the pan and topping)
Toppings
- 1 whole head of garlic (or 8–12 peeled cloves)
- Fresh rosemary sprigs
- Flaky sea salt
- Extra olive oil
- Optional: chili flakes, Parmesan, or thyme
Instructions
- Mix the dough (evening or morning)
In a large bowl, mix the starter and water until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and rest 30–45 minutes (autolyse).
Add the salt and 30–40 g olive oil. Pinch and fold the dough until the salt and oil are fully incorporated. The dough will be very wet and sticky — this is correct. - Bulk fermentation
Perform 3–4 sets of stretch-and-folds over the next 2–3 hours (every 30–45 minutes).
After the final fold, let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks bubbly (total bulk time is usually 4–7 hours depending on temperature and starter strength).
For best flavor, you can cold-proof the dough in the fridge overnight after bulk. - Prepare the pan & garlic
Generously oil a 9×13-inch (or similar) metal baking pan with olive oil.
Roast the garlic: toss whole peeled cloves (or a halved head) with a little oil and roast at 400°F (200°C) for 20–25 minutes until soft and golden. Let cool. - Final proof
Gently transfer the dough into the oiled pan. With oiled hands, stretch and dimple it toward the edges (it may not reach fully at first).
Cover and let proof until very puffy and jiggly, 2–4 hours at room temperature (or longer if the dough was cold).
About 30 minutes before baking, dimple the dough deeply with oiled fingers, pressing all the way to the bottom of the pan in places. - Top & bake
Preheat the oven to 450°F (230°C).
Drizzle the surface generously with olive oil. Press the roasted garlic cloves into the dough, scatter rosemary leaves, and sprinkle liberally with flaky salt.
Bake for 25–35 minutes until deep golden brown and crisp on the bottom and edges.
For extra color, you can broil for the last 1–2 minutes (watch closely). - Finish
Remove from the oven and drizzle with a little more olive oil if desired.
Cool in the pan for 10 minutes, then transfer to a rack. Best eaten warm the same day.
Tips
- High hydration is key for the open, airy crumb — don’t be tempted to add extra flour.
- A metal pan gives the best crispy bottom.
- Leftovers keep well for 1–2 days; reheat in a hot oven to restore crispness.
- For a non-sourdough version, replace the starter with 7 g instant yeast and reduce the water slightly (start with 375–390 g).
Crispy, garlicky, and full of herby olive-oil flavor. Enjoy!
