Garlic Herb Sourdough Focaccia Bread

Byemma chef
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Garlic Herb Sourdough Focaccia Bread is a fragrant, rustic Italian bread that combines the deep flavor of natural sourdough fermentation with the bold aroma of fresh garlic and herbs. With its golden, olive-oil-crisp crust and soft, airy interior, this focaccia delivers true bakery-quality results straight from your home oven.

Naturally leavened and richly flavored, this bread is perfect for dipping, sandwiches, appetizers, or serving alongside soups and pasta dishes.

Why Garlic Herb Sourdough Focaccia Is So Popular

Bold Flavor Without Being Heavy

Fresh garlic and herbs infuse the bread with flavor while sourdough keeps the crumb light and airy.

Italian Bakery Texture

Crispy edges, pillowy center, and signature dimples soaked with olive oil.

Naturally Fermented

Sourdough starter adds depth, mild tang, and improved digestibility.

The Role of Sourdough in Focaccia Bread

Traditional Italian focaccia relied on wild yeast long before commercial yeast existed. Using sourdough starter allows the dough to ferment slowly, developing complex flavors and a strong gluten structure that traps air.

This process is what gives Garlic Herb Sourdough Focaccia Bread its open crumb and irresistible chew.

What Makes This Focaccia Light, Airy & Crispy

High-Hydration Dough

More water equals bigger air pockets and a softer interior.

Olive Oil-Rich Baking Method

Oil in the pan and on top ensures a golden, crispy crust.

Long Fermentation

Time allows the dough to rise naturally and fully.

Exact Ingredients List (Serves 6–8)

Dough

  • 1 cup (240 g) active sourdough starter
  • 1¼ cups (300 ml) warm water
  • 3½ cups (420 g) all-purpose or bread flour
  • 2 tsp fine sea salt
  • 3 tbsp extra-virgin olive oil

Garlic Herb Topping

  • 3 tbsp extra-virgin olive oil
  • 3–4 cloves fresh garlic, finely minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme or oregano, chopped
  • 1 tsp flaky sea salt

Step-by-Step Guide to Garlic Herb Sourdough Focaccia

1. Mix the Dough

In a large bowl, combine sourdough starter, water, and olive oil. Add flour and salt. Mix until a sticky, shaggy dough forms.

2. Autolyse Rest

Cover and rest for 30 minutes to hydrate flour and improve gluten development.

3. Stretch & Fold

Over the next 2 hours, perform stretch-and-folds every 30 minutes to strengthen the dough without kneading.

Bulk Fermentation

Cover the bowl and allow the dough to rise at room temperature for 4–6 hours, or until doubled in size and bubbly. The dough should look airy and jiggle slightly when moved.

This fermentation stage is key to achieving light, airy Garlic Herb Sourdough Focaccia Bread.

Shaping & Second Rise

Generously oil a baking pan. Transfer the dough gently into the pan and stretch it toward the edges without deflating it. Cover and allow to rise for 2–4 hours until puffy and well-aerated.

Dimpling, Garlic & Herb Topping

Classic Dimpling Technique

Drizzle olive oil over the dough. Press your fingertips deeply into the dough, reaching the bottom of the pan.

Add Garlic & Herbs

Mix garlic, herbs, and olive oil together. Spoon evenly into the dimples. Finish with flaky sea salt.

Baking Instructions

Preheat oven to 425°F (220°C).
Bake for 22–25 minutes until deeply golden, crisp on top, and fragrant.

Remove from oven and cool slightly before slicing.

Pro Tips for Bakery-Style Results

  • Use very active sourdough starter
  • Never rush fermentation
  • Be generous with olive oil
  • Use fresh herbs, not dried
  • Bake until golden, not pale

Serving Ideas

  • Dip in olive oil & balsamic vinegar
  • Serve with soups and stews
  • Slice for sandwiches or panini
  • Add to cheese or antipasto boards

Storage & Reheating Tips

  • Store at room temperature up to 2 days
  • Freeze slices up to 2 months
  • Reheat in oven for crispy texture

Common Mistakes to Avoid

  • Using inactive starter
  • Under-proofing the dough
  • Skipping dimpling
  • Baking at too low temperature

FAQs About Garlic Herb Sourdough Focaccia Bread

Can I cold ferment overnight?
Yes—cold fermentation enhances flavor even more.

Why is my focaccia dense?
Under-fermentation or weak starter.

Can I add cheese?
Yes—Parmesan or mozzarella work beautifully.

Is this bread vegan?
Yes, naturally vegan.

What pan works best?
Metal pans give crisp edges; glass pans soften crust.

How do I keep it crispy?
Reheat briefly in a hot oven before serving.

Conclusion

Garlic Herb Sourdough Focaccia Bread is a flavorful, rustic Italian bread that brings together the art of sourdough fermentation with the bold aroma of garlic and fresh herbs. Crispy on the outside, airy on the inside, and rich with olive oil flavor, this focaccia is a true bakery-style classic that elevates any meal. Once you bake it at home, it’s sure to become a staple in your kitchen.

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