Description
This Garlic Rosemary Focaccia recipe features a fragrant, soft Italian bread infused with roasted garlic and fresh rosemary. Perfectly crispy on the outside and tender on the inside, this homemade focaccia is ideal as a side dish, appetizer, or snack.
Ingredients
Scale
Dough Ingredients
- 1-1/3 cup warm water (105°F to 115°F)
- 2 teaspoons granulated sugar
- 1 ounce instant yeast (or 2-¼ teaspoons)
- 3-3/4 cups all-purpose flour (480g)
- 2 teaspoons salt
- 1/4 cup olive oil
- 1/2 cup olive oil (divided for dough and topping)
- Chopped roasted garlic cloves (from 1 bulb roasted)
Topping Ingredients
- 3 sprigs fresh rosemary
- 1 whole garlic bulb (separated and peeled, half roasted for dough, half reserved for topping)
- Coarse salt for sprinkling
Instructions
- Activate yeast: Using a thermometer, ensure the water is between 105°F to 115°F. Add sugar and yeast to the warm water. Let sit for 5 minutes until frothy.
- Roast garlic: Preheat oven to 350°F. Place peeled garlic cloves in a small skillet and roast for 30 minutes. Chop half of the roasted cloves to add to the dough and reserve the other half for topping later.
- Mix dry ingredients: Measure flour using spoon and leveling technique. In a stand mixer bowl fitted with a dough hook, combine flour, salt, 1/4 cup olive oil, and chopped roasted garlic.
- Combine yeast and flour mixtures: Pour the yeast mixture into the flour mix. Start mixing slowly, then increase to medium speed. Mix for about 5 minutes until dough pulls away from the bowl and is slightly tacky but not sticky. Add more flour if needed.
- First rise: Transfer dough to a large bowl greased with olive oil. Brush the top with more olive oil and cover with plastic wrap. Let rise in a warm place for 1-½ hours until doubled in size.
- Preheat oven: Increase oven temperature to 400°F.
- Shape dough: Grease a 9×13 inch baking sheet with olive oil. Place the dough onto the sheet and use fingers to spread the dough evenly across.
- Second rise: Cover the dough again with plastic wrap and let rise in a warm place for 30 minutes.
- Dimple and top dough: Poke holes evenly across the surface of the dough with your fingers. Brush dough with olive oil, sprinkle with remaining roasted garlic cloves, torn rosemary leaves, and coarse salt.
- Bake focaccia: Bake on a middle rack in the oven for about 20 minutes until golden brown.
- Finish: Remove from oven and lightly brush the top again with olive oil before serving.
Notes
- Use a kitchen thermometer to ensure water temperature is optimal for yeast activation.
- Roasting garlic softens its flavor and adds a subtle, sweet depth to the dough.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but use less as dried is more potent.
- Olive oil not only adds flavor but also helps keep the focaccia moist and tender.
- For a crispier crust, bake an extra 2-3 minutes and brush again with olive oil after baking.
- Use a stand mixer with a dough hook for easier kneading, but knead by hand if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 220 kcal
- Sugar: 1.5 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
