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Garlic Butter Sourdough Focaccia

This garlic butter sourdough focaccia combines rich garlic flavors with the tang of sourdough, making it a delicious and healthy bread option.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Bread, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 260 g strong bread flour With at least 12% protein content for structure and chewiness.
  • 190 ml water Activates dry ingredients and supports hydration.
  • 110 g active sourdough starter 100% hydration for fermentation.
  • 5 g salt Adds flavor and strengthens gluten.
Flavor Enhancers
  • 25 ml olive oil Adds richness and healthy fats.
  • 15 g unsalted butter Melted for smooth flavor and softness.
  • 5 cloves minced garlic Infuses bread with aroma and health benefits.
  • 1 tablespoon finely chopped parsley Adds freshness and color.
  • 15 g grated parmesan Adds savory depth.
  • 1/4 teaspoon extra salt Enhances flavors.

Method
 

Day 1: Fermentolyse and Mixing The Dough
  1. In a mixing bowl, combine the bread flour and water. Let it sit for 30 minutes to one hour.
  2. After resting, add the sourdough starter and salt. Mix until fully integrated.
Day 1: Coil Folds
  1. Perform coil folds every 30 minutes for the next 2-3 hours.
Day 1: Bulk Fermentation
  1. Cover the bowl with plastic wrap and bulk ferment for 4-6 hours at room temperature.
Day 1: Cold Proof
  1. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight.
Day 2: Prepare Garlic Butter
  1. Preheat oven to 220°C (428°F). Melt unsalted butter and olive oil in a small saucepan over low heat. Add garlic and sauté until fragrant.
Day 2: Second Rise
  1. Remove dough from the refrigerator; let it come to room temperature for about 30 minutes.
  2. Pour dough onto a baking sheet lined with parchment, gently spread to fill the pan.
  3. Create dimples in the dough, pour garlic butter over top, sprinkle with parmesan and parsley. Cover and let rise for 1-2 hours.
Day 2: Baking
  1. Bake in the preheated oven for 20-25 minutes, until golden brown.
  2. Allow to cool slightly before cutting and serve warm.

Notes

Store in an airtight container for up to 3 days. Can be topped with cherry tomatoes or olives for variation.