Roasted Garlic & Parmesan Sourdough Focaccia

Roasted Garlic & Parmesan Sourdough Focaccia ingredients

• 100 g Active sourdough starter
• 350 g Warm water (90-95°F / 32-35°C)
• 400 g All-purpose flour (or bread flour)
• 10 g Fine sea salt
• 30 g Extra virgin olive oil
• 2 Garlic heads
• 1 tbsp Olive oil
• 1/4 cup Parmesan cheese (freshly grated)
• 2 tbsp Fresh parsley (chopped)
• 2 tbsp Extra virgin olive oil
• 1 tsp Flaky sea salt

How to make Roasted Garlic & Parmesan Sourdough Focaccia

1. **Roast the Garlic (ahead of time or while dough rests):** Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of each garlic head to expose the cloves. Place them on a small piece of aluminum foil, drizzle 1 tablespoon of olive oil over the exposed cloves, and wrap tightly. Roast for 30-40 minutes, or until the cloves are very soft and golden brown. Let cool, then squeeze the softened garlic from their skins and mash with a fork.
2. **Prepare the Dough (Evening before baking):** In a large bowl, combine 100g of active sourdough starter with 350g of warm water (90-95°F / 32-35°C). Whisk gently until the starter is fully dissolved and incorporated into the water.
3. Add 400g of all-purpose flour and 10g of fine sea salt to the wet mixture. Mix with a sturdy spatula or your hands until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to autolyse.
4. After the autolyse, pour 30g of extra virgin olive oil over the dough. Gently fold the dough over itself for 2-3 minutes until the oil is completely absorbed and the dough begins to develop some elasticity.
5. **Bulk Fermentation (Overnight):** Perform 3-4 sets of stretch and folds over the next 2-3 hours, with 30-minute intervals between each set. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over the center of the dough. Rotate the bowl and repeat until you've completed 4-6 folds for the set. After the final set, cover the bowl and refrigerate for 12-18 hours for a slow, flavorful bulk fermentation.
6. **Shaping and Proofing (Morning of baking):** The next morning, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Lightly grease a 9x13 inch baking pan with olive oil. Carefully pour the dough into the prepared pan, trying not to disturb the air bubbles too much.
7. Gently dimple the dough all over with oiled fingertips, encouraging it to spread towards the corners of the pan. Cover the pan loosely with plastic wrap and let it proof at room temperature for 2-3 hours, or until visibly puffy, airy, and showing small gas bubbles.
8. **Preheat Oven & Apply Topping:** About 30 minutes before baking, preheat your oven to 425°F (220°C). Drizzle 2 tablespoons of extra virgin olive oil generously over the proofed focaccia dough.
9. Carefully dimple the dough again with oiled fingers, pressing deeply. Evenly spread the mashed roasted garlic cloves over the dough, followed by 1/4 cup of grated Parmesan cheese and 2 tablespoons of chopped fresh parsley. Sprinkle with 1 teaspoon of flaky sea salt.
10. **Bake:** Bake for 28-38 minutes, rotating the pan halfway through, until the focaccia is beautifully golden brown on top and the cheese is melted and slightly caramelized. An instant-read thermometer inserted into the center should read between 200-210°F (93-99°C).
11. **Cool and Serve:** Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for at least 15-20 minutes before slicing and serving. This resting period is essential for the crust to crisp and the interior to set properly.

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