The Best Garlic Butter & Herb Sourdough Focaccia Bread
If you could dream of the most perfect garlic bread, this Garlic Butter & Herb Sourdough Focaccia is it! Soft and fluffy sourdough focaccia bread, smothered in butter, garlic and fresh herbs. A classic flavor combo that is divine.
Garlic bread is one of those universal foods that EVERYONE loves and adding sourdough to it, makes it even better! Now, don’t get me wrong, I absolutely love my sweet flavored focaccia breads but there is just something about a classic garlic and herb that will always be a winner!
This Garlic Butter & Herb Sourdough Focaccia starts with my beloved sourdough focaccia bread dough and instead of using oil on top, I use better. You just can’t have garlic without butter ;). It then gets sprinkled with a pile of fresh herbs and some red onion for even more flavor.
Make this bread to use for sandwiches, along side pasta, to dip in oil and vinegar or just devour it at any time of the day. If you would like to make this ahead of time, seal it air tight and store in the freezer once its baked. Pull it out, and pop it in the oven for 10 minutes to have fresh bread anytime you like!
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How to Make Perfect Sourdough Focaccia Bread every time
- Use your sourdough started when it is at its peak. There are tons of recipes out there for sourdough discard focaccia bread, but in my opinion if never gets better than when you use peak starter! I have tons of tips for when to use your starter here https://cmbarndominium.com/how-to-make-perfect-sourdough-bread-from-start-to-finish/
- Be sure to allow the dough to proof long enough on the counter before refrigeration. Under proofing the dough will give you a much less light and airy texture. I recommend minimum of 5-6 hours. If your house stays cold at night like ours (19 degrees Celsius or lower) you can keep it proofing on the counter over night or for up to 9 hours.
- After the dough has cold fermented in the refrigerator, allow it to full rest at room temperature for a couple more hours before baking it. The longer you let it sit, to get warmed back up, the fluffier and softer it will be.
Garlic Butter & Herb Sourdough Focaccia Ingredients
Flour– You can use whichever flour you typically make bread with. Unbleached all purpose or bread flour would be my recommendations.
Water– Using room temperature, unfiltered water is always best.
Sourdough Starter– I always like to use a nice and active sourdough starter for focaccia bread.
Salt– You can’t have delicious bread without it.
Melted Butter– This bread will turn out delicious with almost any oil or butter. Avocado oil, olive oil, ghee or melted butter are my top recommendations.
Garlic– Fresh garlic is a must! You will get such better flavor from fresh garlic over store bought minced garlic.
Parsley– Use as much fresh parsley as you like! I would shy away from dried parsley as that will yield very little flavor.
Red Onion– I like to add a little bit of thinly sliced red onion for a subtle sweetness. You can also use white onion.
The Steps
1.Start by mixing together the water, and sourdough starter in a large bowl.
2. Then add in the 2 tbsp melted butter or oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
3. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.
4.Let the dough rise covered on the counter for approx 6 hours or until doubled in size. If your house is cooler than 20 degrees Celsius, you are fine to leave it on the counter for 8-9 hours or overnight which is what I like to do.
5. Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours.
6. Remove the dough from the fridge and flip the dough out onto the counter.
7. Place the dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil. You can use a 9×13 baking dish or a standard cookie sheet that is rimmed.
8. Cover the pan of dough and let rest for 2 more hours.
9. Preheat your oven to 425F when you are ready to bake.
10. Pour 1/2 cup melted butter over the dough and then dimple the dough with your fingers. Sprinkle the chopped garlic, parsley and onions all over the bread. I like to do the garlic first, then dimple the bread a bit more so the garlic gets into the nooks and crannies.
11. Bake for about 20-25 minutes or until cooked through and lightly golden on the top and edges.
12. Optional: Sprinkle with flaky sea salt when it comes out of the oven.
13. Allow the bread to cool for 10 minutes before slicing. Enjoy this bread warm, use it for sandwiches, serve along side pasta or with oil and vinegar!
Comment below if you give this recipe a try and check out some of my other savory Sourdough Focaccia Recipes here!
https://cmbarndominium.com/easy-and-flavorful-sourdough-pizza-focaccia-bread/
https://cmbarndominium.com/cheesy-hot-honey-sourdough-focaccia/
Soft and fluffy sourdough focaccia bread smothered in butter, garlic, red onion and fresh herbs. Garlic bread never tasted so god! * You can use other herbs like rosemary, basil, green onion or even thyme in this recipe. *This recipe is great doubled if you want to make a couple loaves and store some in the freezer. 
Garlic Butter & Herb Sourdough Focaccia Bread
Ingredients
Instructions
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