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Baking recipe · from the recipe book

Basil Garlic Seeded Focaccia-Style Sourdough Boule

An olive-oil-rich, open-crumbed boule scented with fresh basil, rosemary and garlic, studded with toasty seeds under a deeply browned, crackling crust.

Basil Garlic Seeded Focaccia-Style Sourdough Boule

Ingredients

  • 3⅔ cups450 gAll-purpose flour
  • 1⅓ cups320 gWaterlukewarm, about 80°F (27°C)
  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 1¾ tsp10 gSalt
  • 2 tbsp30 gOlive oildivided
  • ¾ cup leaves20 gFresh basilfinely chopped
  • 3 cloves9 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp1 gDried oregano
  • ¼ cup30 gPumpkin seeds (pepitas)toasted and cooled
  • 3 tbsp25 gSesame seedsdivided
  • 2 tbsp15 gGround flaxseed

Steps

  1. Feed the starter the evening before or the morning of baking with equal weights of flour and water from your own supply; leave it at about 75°F (24°C) for 4 to 6 hours until doubled, domed and bubbly.
  2. Prepare the add-ins: toast the pumpkin seeds in a dry pan until they pop, then cool. Chop the basil and mince the garlic, then stir them with the rosemary, the oregano and half of the olive oil to make an herb oil.
  3. In a large bowl, mix the flour and the water until no dry bits remain. Cover and rest 45 minutes.
  4. Add the sourdough starter and the salt to the dough and squeeze and fold until fully combined, about 4 minutes. The dough is about 74% hydration (counting the starter's water and flour) and 2% salt.
  5. Spread the herb oil over the dough, scatter on the pumpkin seeds, the flaxseed and half of the sesame seeds, and fold and pinch until evenly distributed.
  6. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart, lifting each side of the dough and folding it over the center.
  7. The bulk rise is done when the dough has grown about 50%, feels airy and jiggles, with bubbles on the sides and top.
  8. Turn the dough onto a lightly floured counter, preshape into a loose round, and rest 20 minutes. Shape into a tight boule.
  9. Brush the top of the boule with the remaining half of the olive oil and press on the remaining half of the sesame seeds. Place it seam side up in a floured towel-lined bowl.
  10. Cover and cold proof in the fridge for 12 to 16 hours.
  11. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
  12. Turn the cold boule onto parchment, score the top, and lower it into the hot Dutch oven. Bake covered 20 minutes.
  13. Uncover, reduce to 450°F (230°C), and bake 25 to 30 minutes more until the crust is deeply browned and the center reads 205–210°F (96–99°C).
  14. Cool the bread on a rack for at least 2 hours before cutting it into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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