Sourdough Focaccia with Roasted Garlic

Updated at: Thu, 17 Aug 2023 10:02:25 GMT

Step 1

Preheat the oven to 275°F.

Step 2

Add the peeled garlic cloves and fresh rosemary to a large baking dish. Pour the olive oil over the garlic until it almost covers it completely (you might need more than 1 1/2 cups based on the size of your dish). Sprinkle with salt and mix gently to combine.

Step 3

Bake at 275°F for 1 ½ to 2 hours or until the garlic is soft and fragrant.

Step 4

Remove from the oven and let cool to room temperature.

Step 5

Store in an airtight container in the fridge for 1-2 weeks. The leftover oil is super flavorful and can be use in cooking, salad dressing, etc! I like to use the reserved garlic oil in the focaccia recipe for extra flavor!

Step 6

In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the ingredients for the dough and mix on low until fully combined.

Step 7

Knead on low for 5-10 minutes until the dough is smooth and elastic.

Step 8

Transfer the dough to a well oiled bowl, cover tightly with plastic wrap and place in a warm spot to let rise for about 4 hours or until the dough has roughly doubled in size.

Step 9

Then move the bowl to the fridge and let it continue to cold proof overnight (8-24 hours).

Step 10

The next day, add 2 tablespoons of olive oil (I like to use the leftover garlic oil) to the bottom of a 9x13 inch cake pan. Place the dough on top of the oil and use your hands to gently stretch the dough to the edges of the pan. Cover the dough again and let rest at room temperature for 2-4 hours or until the dough is super light and airy.

Step 11

Preheat the oven to 425°F.

Step 12

Drizzle another 2 tablespoons of the garlic olive oil over the top of the dough. Using your fingers, gently press straight down to create small dimples in the top of the focaccia dough.

Step 13

Then top with the cloves of roasted garlic and fresh rosemary. Sprinkle the top with flaky sea salt if desired.

Step 14

Bake at 425°F for 20-30 minutes or until the focaccia is golden brown and the edges are crisp.

Step 15

Remove from the pan and let cool on a wire rack for at least 10 minutes before slicing.

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