Same-Day Roasted Garlic Sourdough Focaccia!

There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen. This easy 3-ingredient sourdough loaf is perfect for both beginners and seasoned bakers alike. With just flour, water, and an active sourdough starter, you can create a delicious, crusty loaf with a beautifully soft crumb.

Ingredients

500g Organic Bread Flour
330g Warm Filtered Water (104°F/40°C)
100g Active Sourdough Starter
11g Himalayan Pink Salt

Instructions

1. Mix the Ingredients

In a large mixing bowl, whisk together water, sourdough starter, and salt until fully dissolved. The mixture should appear frothy and milky.
Add flour and mix until no dry spots remain. The dough will be slightly tacky.

2. Rest & Stretch

Cover the bowl and let the dough rest for 30 minutes (autolyse).
Perform your first stretch and fold by gently pulling up one side of the dough and folding it over itself. Rotate the bowl and repeat on all sides.
Repeat the stretch and fold process three more times at 30-minute intervals.

3. Bulk Fermentation

After the final stretch and fold, cover the dough and let it rise until doubled in size (4-10 hours, depending on room temperature).

4. Shape the Dough

Once the dough has doubled, transfer it to a lightly floured surface.
Gently stretch it out and fold the sides inward to form a rough ball.
Using a bench scraper or your hands, shape the dough into a tight round loaf by sweeping it towards yourself in a circular motion.

5. Proofing

Dust a banneton basket (or a bowl lined with a towel) with flour. Place the dough seam-side up into the basket.
Cover and refrigerate overnight or for at least 12 hours.

6. Bake the Loaf

Preheat the oven to 500°F (260°C) for 1 hour, placing a Dutch oven inside.
Remove the dough from the fridge and turn it out onto a piece of parchment paper.
Score the dough with a sharp knife or razor blade. Ensure at least one deep slash for proper oven spring.

7. Baking Process

Carefully place the dough into the hot Dutch oven, cover with the lid, and place in the oven.
Bake at 450°F (232°C) for 35 minutes with the lid on.
Remove the lid and bake for another 20-25 minutes, until the crust is golden brown.

8. Cooling & Enjoying

Transfer the loaf to a cooling rack and let it rest for at least 3 hours before slicing.
This crucial step allows steam to escape, preventing a gummy texture.

Final Thoughts

And that’s it! With just three ingredients and a little patience, you have a perfect homemade sourdough loaf. Slice, slather with butter, and enjoy the fruits of your labor!

Tag @wildsourdoughco on Instagram & TikTok if you try this recipe—I’d love to see your beautiful bakes! 🍞✨