Step 1

12 hours before you plan to mix the dough, add the ingredients to make 1/4 cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Step 2

Add the water, active sourdough starter, salt, 1 tablespoon olive oil and all-purpose flour to a large mixing bowl and use a stiff spatula or your hands to mix thoroughly. (Dough will be very wet.) Cover and let rest 30-60 minutes.

Step 3

Leave the dough in the bowl and use your hands or a bowl scraper to stretch and fold the dough for one minute.

Step 4

Use your hands to coat an 8" x 8" baking dish with olive oil. Dump the dough into the baking dish and use your oiled hands to gently press it in the pan. Cover and let rest at room temperature for 12-14 hours. (It's ready to bake when it's risen halfway up the side of the pan and there are bubbles on the surface and edges of the dough.)

Step 5

Preheat oven to 425°F (218°C). Add garlic and rosemary on top of dough and bake for 40 minutes or until the top is golden brown. Transfer the bread to a cooling rack and serve warm.

Step 6

Preheat your oven to 425°. Cut off the top of the head of garlic. Place the head of garlic on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap the garlic in the foil and bake for 45 minutes. Remove and let cool until ready to bake focaccia.