Garlic Rosemary Focaccia
Garlic Rosemary Focaccia is a soft Italian bread with a golden crust, airy centre, fragrant rosemary, and savoury garlic. Serve it warm as a side dish, sandwich bread, or appetiser with olive oil and balsamic vinegar.
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
Serving: 1 piece | Calories: 375 kcal | Carbohydrates: 65 g | Protein: 9 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 790 mg | Sugar: 1 g