Roasted garlic sourdough foccacia

Good

% Daily Values based on a 2,000 calorie diet

Step 1

🔥 Step 1: Roast the Garlic 1. Slice the top off the garlic head. 2. Drizzle with olive oil + pinch of salt. 3. Wrap in foil and roast at 400°F for 35–40 min until soft and golden. 4. Cool, then squeeze out the cloves.

Step 2

Step 2: Mix the Dough 1. In a large bowl, whisk together: - 100 g starter - 375 g warm water 2. Add 500 g flour + 10 g salt. 3. Mix until no dry bits remain. 4. Add 20 g olive oil and fold it in. 5. Rest 30 minutes

Step 3

Step 3: Strengthen the Dough Perform 3–4 sets of stretch‑and‑folds every 20–30 minutes. After the second fold, gently fold in half of your roasted garlic cloves.

Step 4

Step 4: Bulk Fermentation - Cover and let rise until puffy and ~50–75% larger. - In Charleston’s mild humidity today, expect 3–5 hours depending on temperature.

Step 5

Step 5: Overnight Cold Proof (optional but recommended) - Transfer dough to a well‑oiled pan. - Cover tightly and refrigerate 8–12 hours.

Step 6

Step 6: Pan & Dimple 1. Generously oil your baking pan. 2. Gently stretch dough to the edges. 3. Let it warm up for 2–3 hours until bubbly. 4. Oil your fingers and dimple the dough deeply. 5. Add toppings: roasted garlic, rosemary, flaky salt, olive oil.

Step 7

Step 7: Bake - Preheat oven to 450°F. - Bake 22–28 minutes, until golden with crisp edges. - Cool 10 minutes before slicing.