Sourdough Focaccia with Roasted Garlic Confit

Few things smell as comforting as freshly baked focaccia — except, perhaps, focaccia topped with roasted garlic confit.

This Sourdough Focaccia with Roasted Garlic Confit is a celebration of simplicity and flavor. Slow-roasted garlic, bathed in olive oil until golden and buttery, is pressed into pillowy sourdough focaccia dough, where it melts and caramelizes beautifully as it bakes. The result is a bread so rich and aromatic that it can easily steal the show at any meal.

It’s soft inside, crisp at the edges, and dotted with sweet, savory garlic that turns almost creamy. Perfect for holiday gatherings, cozy dinners, or even as a weekend bake to treat yourself — this focaccia tastes like something straight out of an artisan bakery, yet it’s surprisingly easy to make at home.

---

Why You’ll Love This Recipe

• Deep, savory flavor: Garlic confit infuses both the dough and crust with irresistible richness.

• Naturally leavened: Uses sourdough starter for improved texture, flavor, and digestibility.

• Golden, crispy crust: Olive oil and garlic oil crisp the edges while keeping the center soft.

• Perfect for entertaining: Stunning presentation with minimal hands-on time.

---

What Is Garlic Confit?

Garlic confit is garlic slowly roasted in olive oil until it becomes tender, golden, and spreadable. The process transforms raw, pungent garlic into something mellow, nutty, and sweet — a luxurious ingredient that pairs beautifully with sourdough’s tang.

In this recipe, the infused garlic oil is just as important as the cloves themselves. It coats the dough, enhances browning, and adds incredible depth to every bite.

---

Ingredients

For the Sourdough Focaccia

• 500 g bread flour (high protein, around 12%)

• 400–425 g water (80–85% hydration)

• 100 g active sourdough starter (100% hydration)

• 10 g fine sea salt

• 20 g extra virgin olive oil (for dough enrichment)

For the Garlic Confit

• 2 whole garlic bulbs (about 25–30 cloves, peeled)

• 250 ml extra virgin olive oil

• ½ teaspoon fine sea salt

• Optional: a few sprigs of thyme or rosemary

For Topping

• Garlic confit cloves and oil (from above)

• Flaky sea salt

• Fresh rosemary or thyme (optional)

---

Step-by-Step Method

Making the Garlic Confit

1. Preheat your oven to 250°F (120°C).

Place peeled garlic cloves in a small oven-safe dish. Cover them completely with olive oil and add a pinch of salt. If you like, tuck in some fresh thyme or rosemary for added aroma.

2. Roast slowly for 1 hour to 1 hour 15 minutes, or until the garlic cloves are soft, golden, and lightly caramelized.

Allow the confit to cool, then separate the garlic cloves and reserve the infused oil — you’ll use both for your focaccia.

Store any leftover garlic confit in a sealed jar, refrigerated, for up to two weeks.

---

Mixing the Dough

In a large mixing bowl, whisk together the active sourdough starter and water until mostly dissolved. Add flour and mix with your hands or a spatula until no dry flour remains. The dough will look rough and sticky — that’s expected.

Cover and let rest (autolyse) for 45 minutes. This rest period allows gluten to begin forming naturally.

---

Adding Salt and Olive Oil

After autolyse, sprinkle the salt evenly over the dough and drizzle in olive oil. Using your hands, pinch and fold the dough to incorporate. It will start slick but soon become smooth and elastic.

---

Bulk Fermentation

Cover and let the dough rest at room temperature (about 75°F or 24°C) for 4–6 hours, or until it doubles in volume.

During the first 2 hours, perform stretch and folds every 30 minutes to build dough strength. To do this:

1. Grab one side of the dough.

2. Stretch it upward gently and fold it over the opposite side.

3. Rotate the bowl and repeat on all four sides.

After the final fold, let the dough rest undisturbed until bubbly and airy.

---

Cold Fermentation

Once the dough has doubled, coat the surface lightly with olive oil and cover tightly. Refrigerate for 12–18 hours.

This long, cold rest deepens the sourdough flavor and makes the dough easier to handle later.

---

Shaping the Focaccia

The next day, prepare your baking pan — ideally a 9×13-inch metal pan or a cast-iron skillet for extra crispness. Pour 3–4 tablespoons of garlic confit oil into the pan, ensuring the bottom and sides are well-coated.

Gently transfer your dough to the pan and stretch it towards the edges using oiled hands. If it resists, let it rest 10 minutes and stretch again.

Avoid pressing too hard — you want to preserve all the air bubbles from fermentation.

---

Final Proof

Cover the pan with a damp towel or plastic wrap and let the dough proof for 2–4 hours, or until it looks puffy and jiggles when you move the pan.

---

Topping with Garlic Confit

Once proofed, drizzle more of the garlic confit oil over the dough. Using your fingertips, gently dimple the dough, pressing down just enough to create small wells across the surface.

Nestle the roasted garlic confit cloves into the dimples. You can scatter them evenly or cluster them artistically in sections.

Sprinkle with flaky sea salt and fresh rosemary if desired.

---

Baking

Preheat your oven to 450°F (230°C).

Bake for 25–30 minutes, or until the top is deep golden and the edges are crisp. The garlic cloves should glisten, slightly caramelized but not burned.

If the top browns too quickly, cover loosely with foil during the last 5 minutes.

---

Cooling and Serving

Remove from the oven and let the focaccia rest in the pan for 5 minutes to absorb some of the flavorful oil. Then transfer to a cooling rack for at least 15 minutes before slicing.

This rest ensures the crumb sets properly and helps maintain crisp edges.

Serve warm, torn by hand, with extra garlic oil for dipping. The combination of sourdough tang and roasted garlic sweetness is nothing short of divine.

---

Pro Tips for Perfect Sourdough Focaccia with Garlic Confit

Use High-Protein Flour

Strong bread flour helps your dough hold gas and structure, giving you an open crumb even with rich toppings.

Don’t Skimp on Olive Oil

Garlic confit oil is liquid gold. It creates the signature crispy crust and prevents sticking. Be generous — focaccia loves olive oil.

Handle Dough Gently

Avoid deflating your dough after proofing. Light handling preserves air bubbles for a tender, airy crumb.

Bake Hot

450°F is the magic number for golden, crisp edges without drying the interior.

Let It Cool Slightly Before Cutting

Cutting too early can compress the crumb. Cooling allows the structure to set while keeping it moist.

---

How to Store Garlic Confit Focaccia

Once cooled, store in an airtight container or wrap tightly in foil.

• Room temperature: Up to 2 days

• Refrigerator: Up to 5 days

• Freezer: Up to 1 month

To reheat, warm slices in a 350°F (175°C) oven for 5–8 minutes to revive crispness. Avoid microwaving — it will soften the crust.

How to Serve

This roasted garlic confit focaccia pairs beautifully with:

• Creamy soups (like tomato basil or roasted red pepper)

• Pasta dishes with olive oil or pesto-based sauces

• Fresh salads with vinaigrette

• Charcuterie or cheese boards

• Breakfast plates — toasted and topped with avocado or poached eggs

It’s also wonderful simply dipped in its own garlic-infused oil.

---

Flavor Variations

• Garlic & Herb: Add thyme and rosemary sprigs before baking for extra aroma.

• Garlic & Tomato: Press cherry tomato halves into the dough along with the garlic.

• Garlic & Olive: Scatter pitted black or green olives for a briny twist.

• Spicy Garlic: Add a pinch of chili flakes to the garlic oil before roasting.

---

Troubleshooting

My focaccia is dense.
It may have been under-proofed or overworked during shaping. Allow full fermentation and handle gently.

The garlic burned.
Your oven may run hot. Lower temperature by 10°F next time or add foil toward the end of baking.

The bottom isn’t crisp.
Use a metal or cast-iron pan and ensure you’ve used enough oil. The oil acts as a frying layer for the base.

The dough stuck to the pan.
Be generous with oil — it prevents sticking and enhances flavor.

---

Frequently Asked Questions

Can I make this without a sourdough starter?
Yes, you can substitute 7 g (2 tsp) of instant yeast and reduce fermentation time accordingly, though the flavor won’t be as complex.

Can I use store-bought garlic confit?
Absolutely, but homemade confit tastes fresher and allows you to control the flavor and oil quality.

Is garlic confit safe to store?
Yes, if stored properly in the refrigerator. Always keep garlic submerged in oil and consume within two weeks.

Can I add cheese to this focaccia?
Yes, sprinkle grated parmesan or mozzarella during the last 5 minutes of baking for a cheesy twist.

Can I make the garlic confit ahead of time?
Definitely! It stores beautifully in the fridge and the flavor deepens with time.

---

Texture and Flavor Notes

After baking, you’ll notice a trifecta of textures:

• Crisp bottom and edges from the olive oil frying effect.

• Soft, pillowy crumb from the high hydration sourdough dough.

• Sweet, creamy garlic pockets that melt into the bread like butter.

Every bite delivers a perfect balance of tang, crunch, and luxurious garlic richness.

---

Nutritional Highlights

Garlic confit isn’t just delicious — it’s also rich in antioxidants and healthy fats from olive oil. Combined with the natural fermentation of sourdough, this focaccia offers both flavor and a gentle digestive profile.

---

Final Thoughts

Sourdough Focaccia with Roasted Garlic Confit is the kind of recipe that turns simple ingredients into something extraordinary. The golden crust, airy interior, and melt-in-your-mouth garlic make it a centerpiece-worthy bake that feels both rustic and refined.

Whether you’re hosting a dinner party, making a special meal, or simply craving the cozy aroma of baking bread, this recipe delivers every time. It’s proof that patience, olive oil, and good garlic can turn flour and water into pure comfort.

So preheat your oven, get that starter bubbling, and prepare for your kitchen to smell like heaven. This is more than bread — it’s an experience.