Name: Rosemary Garlic Focaccia Bread
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.5 cups Warm water (110°F); 2.25 tsp Active dry yeast; 1 tsp Honey or granulated sugar; 0.5 cup Extra virgin olive oil; 2 tbsp Fresh rosemary, chopped; 3 cloves Garlic cloves, minced; 1 tsp Fine sea salt (for dough); 1 tsp Flaky sea salt (for topping)

"This artisanal Rosemary Garlic Focaccia features a pillowy, soft crumb encased in a shatteringly crisp, olive oil-rich crust. Infused with fresh rosemary and roasted garlic, it is the ultimate Italian comfort bread that is surprisingly easy to master at home."

Ingredients

Qty	Item
3.5 cups 435 g	All-purpose flour
1.5 cups 355 ml	Warm water (110°F)
2.25 tsp 7 g	Active dry yeast
1 tsp 5 g	Honey or granulated sugar
0.5 cup 120 ml	Extra virgin olive oil
2 tbsp 4 g	Fresh rosemary, chopped
3 cloves 15 g	Garlic cloves, minced
1 tsp 6 g	Fine sea salt (for dough)
1 tsp 6 g	Flaky sea salt (for topping)

How to Make Rosemary Garlic Focaccia Bread

In a large bowl, combine warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes until it becomes foamy.

Add 1 cup of flour and 2 tablespoons of olive oil to the yeast mixture. Stir until combined. Gradually add the remaining flour and the fine sea salt. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic. The dough should remain somewhat sticky.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 60-90 minutes, or until doubled in size.

Pour 2 tablespoons of olive oil into a 9x13 inch baking pan. Transfer the dough to the pan and stretch it gently to reach the corners. If it shrinks back, let it rest for 10 minutes and try again. Cover and let rise for another 30-45 minutes.

Preheat your oven to 400°F (200°C). Use your fingertips to press deep dimples all over the surface of the dough, going all the way down to the bottom of the pan.

Drizzle the remaining olive oil over the top. Sprinkle evenly with minced garlic, fresh chopped rosemary, and flaky sea salt.

Bake for 20-25 minutes until the top is golden brown and the edges are crisp. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

·
Don't be shy with the olive oil; it's what gives the crust its signature crunch and fried-bottom texture.
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For the best flavor, use high-quality extra virgin olive oil and fresh rosemary rather than dried.
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If the dough is too springy to stretch, give it a 10-minute rest to allow the gluten to relax.
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You can do a cold ferment by letting the dough rise in the refrigerator for 12-24 hours for a deeper, sourdough-like flavor.

Frequently Asked Questions

Can I use bread flour instead of all-purpose?

Yes, bread flour will result in a slightly chewier texture with more structure due to the higher protein content.

How do I store leftover focaccia?

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore the crispness.

Why didn't my dough rise?

Your yeast may have been expired, or the water used was either too hot (killing the yeast) or too cold (preventing activation).

Can I add other toppings?

Absolutely! Focaccia is versatile. Try adding cherry tomatoes, olives, caramelized onions, or even parmesan cheese.

Video Tutorials

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