Description
This Garlic Rosemary Focaccia recipe yields a fragrant, soft, and flavorful Italian bread topped with roasted garlic, fresh rosemary, and coarse salt. Perfect as a side or appetizer, it features a tender crumb infused with olive oil and aromatic herbs.
Ingredients
Scale
Dough
- 1-1/3 cup warm water (105°F to 115°F)
- 2 teaspoons granulated sugar
- 1 ounce instant yeast (2-¼ teaspoons)
- 3-3/4 cups all-purpose flour (480g)
- 2 teaspoons salt
- 1/4 cup olive oil
- 1/2 of roasted garlic cloves (from 2 whole bulbs)
Topping
- 1/4 cup olive oil
- 1/2 of roasted garlic cloves (from 2 whole bulbs)
- 3 sprigs fresh rosemary
- Coarse salt for sprinkling
Instructions
- Activate Yeast: Using a thermometer, ensure the water is between 105°F and 115°F. In a small bowl, combine warm water, granulated sugar, and instant yeast. Let sit for 5 minutes until frothy.
- Roast Garlic: Preheat the oven to 350°F. Separate and peel the garlic bulbs. Place the peeled garlic cloves in a small skillet and bake for about 30 minutes until soft. Chop half of the roasted garlic cloves for the dough and reserve the other half for topping.
- Mix Dry Ingredients: Measure 3-¾ cups of flour using the spoon and leveling method. In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, 1/4 cup olive oil, and the chopped roasted garlic.
- Combine Dough: Pour the activated yeast mixture into the flour mixture. Mix slowly at first, then increase to medium speed. Knead for about 5 minutes until the dough pulls away from the bowl and feels not sticky. Add a little extra flour if dough is too sticky.
- First Rise: Transfer the dough to a large mixing bowl greased with olive oil. Brush the top of the dough with olive oil and cover with plastic wrap. Place in a warm spot to rise for 1 hour and 30 minutes until doubled in size.
- Prepare Baking Sheet & Second Rise: Preheat the oven to 400°F. Grease a 9×13-inch baking sheet with olive oil. Transfer the dough onto the sheet and use your fingers to stretch and press it evenly to cover the entire surface. Cover with plastic wrap and let rise in a warm place for 30 minutes.
- Add Toppings: Once the dough has risen, use your fingers to poke holes evenly throughout. Brush with remaining olive oil, sprinkle with reserved roasted garlic cloves, fresh rosemary leaves, and coarse salt.
- Bake: Place the baking sheet on the middle oven rack and bake for about 20 minutes until golden brown and cooked through.
- Finish: Remove from oven and brush lightly again with olive oil. Let cool slightly before serving.
Notes
- Use a thermometer to ensure water temperature is accurate for proper yeast activation.
- Roasting garlic mellows its flavor and makes it sweeter; do not skip this step.
- If you do not have a stand mixer, you can knead the dough by hand for about 10 minutes.
- Allowing the dough to rise twice ensures a light and airy focaccia.
- Use coarse salt for a nice crunchy texture and flavor contrast on top.
- This bread is best served fresh but can be reheated and enjoyed within 2 days.
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
