Garlic Rosemary Focaccia
Equipment
- Baking sheet
- Kitchen towel
- Measuring spoons
- Mixing Bowl, Large
- Mixing Bowl, Small
- oven
- Parchment paper
Ingredients
- For the Dough
- 335 g All-Purpose Flour
- 200 ml Warm Water
- 1 tablespoon plus 1 teaspoon Extra-Virgin Olive Oil
- 5 g Active Dry Yeast
- 1⅓ teaspoons Kosher Salt
- ¾ teaspoon Granulated Sugar
- For the Topping
- 1 tablespoon Extra-Virgin Olive Oil
- 2 cloves Garlic minced
- 1 tablespoon plus 1 teaspoon Fresh Rosemary finely chopped
- ½ teaspoon Coarse Sea Salt
Instructions
- For the Dough
- Pour the warm water into a small mixing bowl.
- Add the granulated sugar and stir until dissolved.
- Sprinkle the active dry yeast over the water.
- Let the yeast mixture stand for 10 minutes until frothy.
- Combine the all-purpose flour and kosher salt in a large mixing bowl.
- Pour in the activated yeast mixture and olive oil.
- Stir until a rough dough forms.
- Transfer the dough to a lightly floured work surface.
- Knead for 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled mixing bowl.
- Cover the bowl with a clean kitchen towel.
- Let the dough rise in a warm place for 1½ hours or until doubled in size.
- For Shaping and Topping
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Press down the risen dough gently to release excess air.
- Transfer the dough to the prepared baking sheet.
- Press the dough into a rectangle or round approximately 1 inch thick.
- Drizzle the surface with 1 tablespoon of olive oil.
- Press your fingertips firmly into the dough to create dimples.
- Distribute the minced garlic and chopped rosemary over the surface.
- Sprinkle with coarse sea salt.
- Cover the dough loosely with the kitchen towel.
- Let the shaped focaccia rise for another 30 minutes.
- For Baking
- Bake for 25 minutes until golden brown with crisp edges.
- Remove the focaccia from the oven.
- Let it cool slightly before cutting it into four portions.
- Serve warm or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve the focaccia warm with extra-virgin olive oil, balsamic vinegar, soup, pasta, or salad. Slice it horizontally for sandwiches or cut it into strips for a party platter. It pairs especially well with our Classic Italian Caprese Salad.Recipe Notes
The water should be warm but not hot enough to damage the yeast. Press the dimples deeply into the dough without tearing through the bottom. Keep the garlic pieces small and press them gently into the surface so they do not burn during baking.Variations
Add halved cherry tomatoes, olives, thinly sliced red onion, or roasted peppers before baking. Replace rosemary with thyme, oregano, or sage. For a richer topping, add grated Parmesan. Chilli flakes or cracked black pepper provide additional warmth.Storage and Freezing
Store cooled focaccia in an airtight container at room temperature for up to two days. Reheat it briefly in the oven before serving. Individual portions can be wrapped and frozen for up to two months. Thaw at room temperature and warm them in the oven.Wine Advice
A medium-bodied Italian Chianti complements the garlic, rosemary, and olive oil. A crisp Pinot Grigio is a lighter choice when the bread accompanies salad, mozzarella, or grilled vegetables.Nutrition values
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About Garlic Rosemary Focaccia
Garlic rosemary focaccia is a soft Italian yeast bread with a golden exterior, airy centre, and deeply dimpled surface. Extra-virgin olive oil enriches the dough and helps the edges become crisp, while fresh rosemary and garlic provide a fragrant savoury topping. The bread can accompany dinner, form the base of a sandwich, or be served in strips with oil and balsamic vinegar.
This recipe has been adjusted from six portions to four. The quantities have been recalculated so the finished bread remains manageable for a smaller household while retaining the original balance between flour, water, yeast, oil, and seasoning.
Making Soft Italian Focaccia
Soft Italian focaccia depends on a dough that contains enough moisture. It should feel supple and slightly tacky rather than stiff or dry. Adding too much flour during kneading can produce a heavy bread, so dust the work surface lightly and only add more when the dough is impossible to handle.
Kneading develops gluten, giving the dough enough strength to retain the gas produced by the yeast. After approximately seven minutes, it should become smoother and more elastic. Place it in a lightly oiled bowl and keep it covered so the surface cannot dry out during rising.
Activating the Yeast Correctly
Warm water and a small amount of sugar help activate the dry yeast. After approximately 10 minutes, a frothy layer should appear. This indicates that the yeast is alive and ready to raise the dough. If no foam develops, replace the mixture before adding it to the flour.
Water temperature matters. Cold water slows the process, while excessively hot water can kill the yeast. It should feel comfortably warm when touched. The dough is ready after its first rise when it has approximately doubled in size, which may take up to 1½ hours depending on room temperature.
Creating the Traditional Dimpled Surface
After the first rise, transfer the dough to a parchment-lined baking sheet and press it into an even shape. Avoid forcing it when it springs back. Let it rest for five minutes and then continue shaping once the gluten has relaxed.
Drizzle olive oil over the surface before pressing in the dimples. These indentations collect small pools of oil and give Garlic Rosemary Focaccia its recognisable appearance. Distribute the minced garlic and rosemary evenly, then finish with coarse salt.
Keep garlic pieces small and press them lightly into the dough. Garlic left sitting loosely on top can darken too quickly in the hot oven. The second rise allows the shaped bread to become airy again before baking.
Serving Ideas and Toppings
Serve focaccia with soup, pasta, roasted vegetables, or a fresh salad. It is particularly useful for absorbing sauces and flavoured oils. Browse the bread recipes, Italian collection, and side dishes for complementary meal ideas.
The topping is easy to customise. Cherry tomatoes and olives create a colourful version, while red onion adds sweetness. Parmesan gives the bread a richer finish, although it makes the recipe unsuitable for dairy-free and vegan diets. Fresh thyme, oregano, or sage can replace the rosemary.
Storing and Reheating the Bread
Focaccia tastes best on the day it is baked. Once completely cool, store it in an airtight container at room temperature for up to two days. Reheat it for several minutes in a hot oven to refresh the crust without drying the centre.
Freeze individual portions when longer storage is needed. Wrap them securely and freeze for up to two months. Thaw the bread at room temperature before reheating. Follow current FDA safe food-handling guidance when cooling, storing, and serving homemade baked goods.
With adequate kneading, two patient rises, and a generous aromatic topping, garlic rosemary focaccia delivers crisp edges, a tender crumb, and unmistakable Italian flavour.