Description
This Roasted Garlic Rosemary Focaccia Bread is a fragrant and flavorful Italian bread featuring a tender crumb infused with roasted garlic and fresh rosemary. Perfectly golden with a crispy crust, it is topped with flaky sea salt and a drizzle of olive oil, making it an ideal accompaniment for any meal or a delicious snack on its own.
Ingredients
Scale
Dough
- 1 1/3 cup warm water (105-110ºF)
- 2 teaspoons sugar
- 1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)
- 3 3/4 cup flour, plus more as needed
- 2 teaspoons kosher salt
- 1/2 cup olive oil, plus more for greasing
- 1 tablespoon chopped rosemary (plus more for topping)
- 1/4 cup roasted garlic, roughly chopped
Topping
- Flaked sea salt (for topping)
- Additional olive oil for brushing
- Additional chopped rosemary (optional)
Instructions
- Bloom the Yeast: Add the warm water, sugar, and yeast to a 2-cup measuring cup. Stir gently and allow the yeast to bloom for 15 minutes until it becomes foamy and bubbly, indicating the yeast is active.
- Mix the Dough: In a stand mixer bowl, combine the flour, kosher salt, 1/4 cup olive oil, chopped rosemary, and roasted garlic. Attach the dough hook and start the mixer briefly to mix the dry ingredients. Slowly pour in the bloomed yeast mixture while the mixer is running on low speed. Increase to medium and knead the dough for 4-5 minutes. Stop to scrape down the sides if needed. If the dough is sticky, add 1-2 tablespoons of flour and form into a smooth ball by hand.
- First Rise: Transfer the dough to a large greased bowl, rub a dime-sized amount of olive oil over its surface, and cover tightly with plastic wrap. Place the bowl in a warm place for 1 to 1 1/2 hours until the dough nearly doubles in size.
- Prepare for Baking: Preheat the oven to 400ºF and position the rack in the center. Grease a 9×13-inch baking dish with 2 tablespoons of olive oil. Remove plastic wrap from the dough and transfer it into the prepared dish. Gently press the dough with your fingers to spread it evenly to fit the pan. Cover again with plastic wrap and let it rest for 20 minutes.
- Shape and Top: Remove the plastic wrap. Brush the remaining 2 tablespoons of olive oil evenly over the dough. Using your fingers, poke holes deep into the dough surface all the way to the pan. Sprinkle additional chopped rosemary and flaked sea salt on top as desired.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bread is cooked through.
- Cool and Serve: Remove from the oven and immediately drizzle or brush with a little more olive oil. Allow the bread to cool for a few minutes before slicing and serving for best flavor and texture.
Notes
- Water temperature is critical; keep it between 105-110ºF to properly activate the yeast without killing it.
- Use a stand mixer with a dough hook for best kneading results, but kneading by hand for 8-10 minutes is a good alternative.
- The first rise can be done in a warm spot such as inside a turned-off dryer for consistent warmth.
- Add a tablespoon of flour at a time if the dough feels too sticky after mixing.
- Flaked sea salt adds texture and a perfect salty finish; do not substitute with fine table salt.
- The olive oil brushed on after baking keeps the crust moist and flavorful.
- This focaccia is best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, roasted garlic focaccia, rosemary bread, Italian bread, olive oil bread, homemade focaccia
