Description
A forgiving, budget-friendly sourdough focaccia recipe tailored for single households. This garlic rosemary focaccia costs less than a dollar to make, requires minimal active time, and delivers restaurant-quality flavor using simple pantry staples.
Ingredients
Scale
- 250g (1 ¾ cups) All-Purpose Flour
- 200g (¾ cup + 1 tbsp) Water, room temperature or slightly warm
- 50g (⅓ cup) Active Sourdough Starter
- 30g (2 tbsp) Olive Oil, plus more for the pan
- 5g (1 tsp) Kosher Salt
- 1 tbsp Fresh Rosemary, chopped
- 2 cloves Garlic, minced
Instructions
- In a large bowl, combine the flour and salt. Mix to combine.
- Add the active sourdough starter and water. Mix with hands or a sturdy spoon until no dry flour remains. The dough will be shaggy and sticky.
- Let the dough sit covered for 30 minutes to autolyse.
- Wet your hands to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the center. Repeat for all four sides. Perform this stretch and fold process three times, 15 minutes apart.
- Let the dough rise in the bowl until puffy and jiggly. This takes 4-6 hours at room temperature, or you can refrigerate it overnight for better flavor.
- Generously oil an 8×8 inch baking pan with olive oil. Spread it evenly across the bottom and sides.
- Gently transfer the dough into the oiled pan. Let it rest for 5 minutes, then gently stretch it to the corners. Do not worry if it tears slightly.
- Let the dough rise in the pan for 1-2 hours until it looks puffy and fills the corners.
- Preheat oven to 425°F (220°C). With oiled fingers, press deep dimples into the dough.
- Sprinkle the minced garlic and chopped rosemary over the top. Drizzle with another tablespoon of olive oil.
- Bake for 20-25 minutes until golden brown. If the top browns too quickly, cover loosely with foil.
Notes
Do not add extra flour if the dough is sticky; wet your hands instead. For overnight rises, use cold water to slow fermentation. Ensure the second rise is complete to avoid dense bread. If the top browns too fast, cover with foil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 4
Keywords: sourdough focaccia, budget baking, beginner sourdough, garlic rosemary bread, one person recipes, cheap meals, vegan bread, gluten-free option