Simple Sourdough Focaccia Garlic Bread Recipe
Few things are as satisfying as homemade bread, and this Simple Sourdough Focaccia Garlic Bread Recipe is no exception. With its light, airy texture, savoury garlic, rich butter, and a final sprinkle of sea salt, it’s a treat that’s perfect for sharing. Serve it alongside soups, salads, or pasta, or simply enjoy it warm from the oven as a snack. This recipe is straightforward, delicious, and sure to become a family favourite!
Ingredients
- 55 g active and bubbly starter
- 370 g filtered water
- 500 g bread flour T65
- 10 g salt
- 2-3 tsp olive oil
- 50 g unsalted butter
- 2 cloves garlic crushed
- 1/2 tsp sea salt
- a few sprigs of fresh parsley optional
Instructions
The Night Before
- Feed your starter. I like to feed mine at least with a 1:3:3 ratio (for example, 20g starter, 60g water, 60g flour).
Dough Day
- Mix together the starter, water, flour and salt until just combined. Cover and leave to rest for 30 mins.
- Perform one stretch and fold (check out my video here that will show you how to do stretch and folds). Cover and leave to rest for 30 mins.
- Perform 2 sets of coil folds 30 mins apart (click here to see how to do a coil fold). Cover and leave to rest for 30 mins and then transfer to the fridge overnight or until you are ready to bake your focaccia.
Baking Day
- Pour 2-3 tbsp of olive oil into a 23cmx33cm oven dish. Spread the oil so that it covers the bottom of the dish and some of the sides.
- Transfer the dough from the fridge to the oiled pan and stretch it so that it covers most of the bottom of the pan. Don't worry if it doesn't cover all of it, it will spread out during the second rise.
- Leave in a warm place until it has doubled in size and has large bubbles on the surface, probably 1-2 hours.
- Preheat the oven to 220°C
- Melt the butter and add the crushed garlic and chopped parsley.
- Drizzle the garlic butter over the focaccia and dimple it by pressing your fingers down into the dough.
- Bake in the oven for 25-30 mins.
- The focaccia is cooked when it is golden brown all over.
- Serve as a side dish with lasagne for example, or a soup or salad. Alternatively, it would make a great appetizer or 'apéro' as we say over here in France!