Rosemary Garlic Focaccia Bread

$- 2 cups all-purpose flour - 1 cup warm water (about 110°F) - 2 teaspoons active dry yeast - 1 teaspoon sugar - 1 teaspoon salt - 1/4 cup olive oil, plus additional for drizzling To make this focaccia, you need some key items. All-purpose flour gives the bread its structure. Warm water helps activate the yeast. Yeast makes the dough rise. Sugar feeds the yeast for a good rise. Salt adds flavor, and olive oil gives richness. - 2 tablespoons fresh rosemary, finely chopped - 4 cloves garlic, thinly sliced - Flaky sea salt, for topping For the topping, fresh rosemary adds a lovely scent. Garlic gives it a nice kick. Flaky sea salt adds a crunchy finish. Together, these toppings create a tasty blend. - Mixing bowls - Wooden spoon or hands for kneading - Clean kitchen cloth - Baking sheet or cast-iron skillet - Oven You will need a few tools to help you. Mixing bowls are important for combining ingredients. A wooden spoon or your hands will help mix the dough. Use a clean kitchen cloth to cover the dough as it rises. A baking sheet or cast-iron skillet is perfect for baking. Finally, an oven is key to getting that warm, golden crust. {{ingredient_image_2}} Start by mixing warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for about 5 minutes. You want it to become frothy. This means your yeast is alive and ready to work its magic. In a large bowl, whisk together the flour and salt. Create a well in the center of the flour mix. Pour in the yeast mixture and olive oil. Use a wooden spoon or your hands to mix until a dough starts to form. Transfer the dough to a floured surface. Knead it for about 5 minutes. You want it to be smooth and elastic. Once done, lightly oil a clean bowl. Place the dough inside and cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, until it doubles in size. After the dough has risen, gently punch it down to remove air bubbles. Move it to a greased baking sheet or a well-oiled cast-iron skillet. With your fingertips, stretch the dough into your desired shape, either a rectangle or a circle. Make dimples all over the surface with your fingertips. Drizzle extra olive oil over the top. Spread chopped rosemary and thin garlic slices evenly across the dough. Finish with a generous sprinkle of flaky sea salt. Let it rest for an extra 20-30 minutes to puff up slightly. Preheat your oven to 425°F (220°C). Once ready, place the focaccia in the oven. Bake for 20-25 minutes, until golden brown. You’ll know it’s done when the aroma fills your kitchen. Remove it from the oven and cool for a few minutes before slicing. Enjoy your warm focaccia! To get a great rise, use warm water around 110°F. This helps activate the yeast. Wait until the mixture is frothy, which shows the yeast is alive. If your kitchen is cool, find a warm spot for the dough. I often turn on the oven for a minute and then turn it off. Place the dough inside to rise. The key to a soft focaccia is in the kneading. Knead the dough for about 5 minutes. You want it to feel smooth and elastic. After the first rise, let it rest again after shaping. This gives the dough a light texture. Don’t skip the dimpling; it creates pockets for olive oil and flavors. For more flavor, add more herbs. You can use thyme or oregano along with rosemary. Try adding toppings like sun-dried tomatoes or olives. Drizzling garlic-infused oil on top adds a nice touch. Flaky sea salt not only adds taste but also gives a nice crunch. Pro Tips Use Fresh Ingredients: Always opt for fresh rosemary and garlic to enhance the flavor profile of your focaccia. Fresh herbs can elevate the dish significantly. Perfect the Dimple Technique: When creating dimples in the dough, ensure they are deep enough to hold the olive oil and toppings. This adds flavor and visual appeal. Control the Oven Temperature: Make sure your oven is fully preheated before baking to achieve a crispy crust. A hot oven helps the dough rise properly and develop a golden exterior. Experiment with Toppings: Don't hesitate to customize your focaccia with different toppings such as olives, sun-dried tomatoes, or cheeses for added flavor and variety. {{image_4}} You can switch up the herbs in your focaccia. Try thyme, oregano, or basil for fresh taste. Mix in a blend of herbs for a unique flavor. Dried herbs work too; just use less. Cheese adds richness to focaccia. Mozzarella or feta can melt beautifully on top. You can also add sliced olives, sun-dried tomatoes, or even caramelized onions. These toppings bring more depth to each bite. For a gluten-free version, use almond flour or gluten-free all-purpose flour. Adjust the liquid to get the right dough texture. Make sure your yeast is gluten-free too. This way, everyone can enjoy this tasty bread. To store leftover focaccia, wrap it tightly in plastic wrap. This method keeps the bread fresh. You can also place it in an airtight container. Make sure it cools completely before wrapping. It stays good for up to three days at room temperature. If you need to keep it longer, freezing is a better option. Freezing focaccia is simple. Cut it into slices and wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag, removing air before sealing. You can freeze focaccia for up to three months. To reheat, thaw overnight in the fridge. Then, warm it in a 350°F oven for about 10-15 minutes. This will help restore its crispy crust. To keep focaccia fresh, store it in a cool, dry place. Avoid direct sunlight and heat. If you plan to eat it within a day or two, just cover it with a cloth. This keeps the crust from getting too hard. For longer storage, always choose wrapping or freezing options. Enjoy your focaccia for days to come! Yes, you can use instant yeast. It works great for this recipe. You do not need to proof instant yeast in water. Just mix it directly with the flour and salt. Use the same amount, two teaspoons, as you would with active dry yeast. This saves time and gives good results. To boost flavor, you can add more herbs. Consider using thyme or oregano along with rosemary. You can also mix in grated cheese, like Parmesan, into the dough. For a twist, try adding sun-dried tomatoes or olives. Topping with extra garlic or a sprinkle of chili flakes gives a kick too. Focaccia bread pairs well with many dishes. It works great as a side with soups or salads. You can serve it with pasta dishes for added texture. Try it with a charcuterie board for a fun appetizer. Focaccia also makes a tasty base for sandwiches. You can tell focaccia is done by its color and smell. It should be golden brown on top. When you tap the bottom, it should sound hollow. If you see a nice rise and smell that warm, garlic aroma, it’s ready to enjoy! Making rosemary garlic focaccia is fun and easy. We covered key ingredients, tools, and clear steps to guide you. Tips helped ensure your bread rises and tastes just right. You also learned tasty variations and how to store or freeze leftovers. This focaccia will impress your friends and family. Enjoy crafting your own masterpiece and savor every bite!$

Rosemary Garlic Focaccia Bread

A deliciously soft and aromatic focaccia bread topped with fresh rosemary and garlic.

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Prep Time 15

Cook Time 25

Total Time 1 30

Course Appetizer

Cuisine Italian

Servings 8

Calories 150 kcal

Ingredients

2 cups all-purpose flour
1 cup warm water (about 110°F)
2 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
0.25 cup olive oil, plus additional for drizzling
2 tablespoons fresh rosemary, finely chopped
4 cloves garlic, thinly sliced
to taste flaky sea salt, for topping

Instructions

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently, then let the mixture sit for about 5 minutes or until it becomes frothy, indicating the yeast is active.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center of the flour mixture, then pour in the yeast mixture and the olive oil.
Using a wooden spoon or your hands, mix until a cohesive dough starts to form. Transfer the dough to a floured surface and knead for approximately 5 minutes, or until it is smooth and elastic.
Lightly oil a clean bowl, place the kneaded dough inside, and cover it with a damp cloth. Set the bowl in a warm area to rise for about 1 hour, or until the dough has doubled in size.
Preheat your oven to 425°F (220°C) while waiting for the dough to rise.
Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a greased baking sheet or a generously oiled cast-iron skillet.
With your fingertips, gently stretch and press the dough into your desired shape—either a rectangle for a baking sheet or a circle if you're using a skillet.
Use your fingertips to make dimples all over the surface of the dough. Drizzle a little extra olive oil over the top, ensuring it seeps into the dimples. Evenly distribute the chopped rosemary and thin garlic slices over the dough.
Finish by sprinkling flaky sea salt generously over the top of the focaccia.
Allow the dough to rest for an additional 20-30 minutes—not only will it puff up slightly, but this step will help achieve a light texture.
Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the fragrant aroma wafts through your kitchen.
Once baked, remove the focaccia from the oven and let it cool for a few minutes before slicing into pieces and serving.

Notes

Serve warm with olive oil for dipping and garnish with fresh rosemary.

Keyword bread, focaccia, garlic, rosemary