Name: Garlic Rosemary Parmesan Focaccia
Ingredients: 90 g Active sourdough starter; 360 g Warm water; 450 g Bread flour; 9 g Fine salt; 22–23 g Olive oil in dough; 1–2 heads Peeled whole garlic cloves; For cooking & drizzling Olive oil; To taste Fresh rosemary needles; To taste Flaky sea salt; ¼–½ cup Freshly grated Parmesan

Method

Mix the base

Mix starter, water and flour. Rest 30 minutes.

Time: 30 min

Add salt and oil

Pinch in the salt and olive oil, then rest 30 minutes.

Time: 30 min

Build strength

Complete 3 stretch-and-fold sets, 30 minutes apart.

Time: 30 min

Bulk ferment

Bulk until the dough is airy, puffy, bubbly and very jiggly.

Pan and proof

Generously oil a large pan, add the dough, rest 20–30 minutes and stretch toward the corners. Final-proof until puffy and bubbly, usually 45–90 minutes.

Time: 20–30 min

Confit the garlic

Place the peeled garlic cloves in a small skillet and add enough olive oil to mostly cover them. Cook over very low heat for 20–30 minutes until soft and lightly golden. Reserve the garlic oil.

Time: 20–30 min

Dimple and top

After final proof, drizzle the dough with garlic oil and dimple deeply. Press whole garlic cloves into some dimples. Scatter rosemary evenly, press it lightly into the dough, add flaky salt and another light drizzle of garlic oil.

Bake

Bake at 425°F / 218°C. During the final 5–7 minutes, sprinkle the Parmesan over the top and return the focaccia to the oven.

Time: 5–7 min

Finish

Remove when deeply golden and 205–210°F internally. Cool briefly before transferring to a rack.

Time: 210°F