Description
This garlic rosemary focaccia recipe offers a fragrant and flavorful Italian bread, featuring roasted garlic cloves and fresh rosemary infused into a tender, olive oil-rich dough. Perfect as a savory appetizer or side, it’s baked to golden perfection with a crispy crust and soft, airy interior.
Ingredients
Scale
For the Dough
- 1 1/3 cup warm water (105°F to 115°F)
- 2 teaspoons granulated sugar
- 1 ounce instant yeast (2 1/4 teaspoons)
- 3 3/4 cups all purpose flour (480g)
- 2 teaspoons salt
- 1/4 cup olive oil
- Half of roasted garlic cloves (from 2 whole bulbs, separated and peeled)
Topping
- 1/4 cup olive oil
- Remaining roasted garlic cloves
- 3 sprigs fresh rosemary, chopped
- Coarse salt for sprinkling
Instructions
- Activate Yeast. Using a thermometer, ensure the water is between 105°F to 115°F. Add sugar to the warm water along with yeast and allow it to sit for 5 minutes until frothy, indicating the yeast is activated.
- Roast Garlic. Preheat oven to 350°F. Place peeled garlic cloves in a small skillet and bake for about 30 minutes until soft. Chop half for the dough and reserve the other half for topping.
- Mix Dry Ingredients. Measure 3 3/4 cups flour using spoon and leveling technique. In a stand mixer bowl with a dough hook, combine flour, salt, 1/4 cup olive oil, and chopped roasted garlic cloves.
- Combine and Knead Dough. Pour yeast mixture into flour mixture slowly while mixing on low. Increase speed to medium and knead for about 5 minutes until dough pulls away from bowl and is not sticky to touch; add small amounts of flour if needed.
- First Rise. Transfer dough to a large mixing bowl greased with olive oil, brush top with olive oil, and cover with plastic wrap. Allow to rise in a warm place for 1 1/2 hours or until doubled in size.
- Prepare Baking Sheet and Second Rise. Preheat oven to 400°F. Grease a 9×13” baking sheet with olive oil. Place dough on sheet and spread evenly with fingers to cover the surface. Cover again with plastic wrap and let rise for 30 minutes in a warm place.
- Add Toppings and Bake. After second rise, poke holes evenly in dough using fingers. Brush dough with olive oil then sprinkle reserved roasted garlic cloves, chopped rosemary, and coarse salt on top. Bake in the middle rack for about 20 minutes until golden.
- Final Touch. Remove focaccia from oven and brush lightly with additional olive oil for extra flavor and shine before serving.
Notes
- Use warm water at the precise temperature range to properly activate yeast and ensure good rise.
- The spoon and leveling technique helps avoid compacting flour, which can toughen the bread.
- Roasting garlic before adding it to the dough softens its flavor and adds a subtle sweetness.
- If dough feels sticky after kneading, add flour gradually to maintain softness but avoid stickiness.
- Allowing the dough to rise twice develops flavor and a light crumb texture.
- Coarse salt sprinkled on top adds a nice crunch and contrast to the soft bread.
- Use fresh rosemary for the best aroma and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
