Description
This Garlic Rosemary Focaccia recipe delivers a fragrant and flavorful Italian flatbread perfect as an appetizer or a side dish. Made with warm water, instant yeast, all-purpose flour, olive oil, fresh rosemary, and roasted garlic, it features a soft, airy texture topped with aromatic garlic and coarse salt for a perfect savory bite.
Ingredients
Scale
Dough Ingredients
- 1-1/3 cups 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 cup olive oil (divided use)
- 1/2 of roasted garlic cloves (from 2 whole garlic bulbs)
Topping Ingredients
- Remaining roasted garlic cloves (from 2 whole garlic bulbs)
- 3 sprigs fresh rosemary (small leaves chopped)
- Coarse salt for sprinkling
Instructions
- Activate Yeast: Use a thermometer to ensure the water temperature is between 105°F and 115°F. In a bowl, combine the warm water, granulated sugar, and instant yeast. Let it sit for 5 minutes until it froths to activate the yeast.
- Roast Garlic: Preheat oven to 350°F. Place peeled garlic cloves from 2 whole bulbs in a small skillet and bake for 30 minutes until soft and fragrant. Chop half the roasted garlic to add to the dough and reserve the rest for topping.
- Prepare Dough Mixture: In a stand mixer bowl fitted with a dough hook, combine 3-3/4 cups all-purpose flour (measured by spoon and level), salt, 1/4 cup olive oil, and the chopped roasted garlic cloves.
- Mix Dough: Slowly pour the yeast mixture into the flour mixture while mixing on low speed. Once combined, increase to medium speed and knead for about 5 minutes until the dough pulls away from the bowl and is no longer sticky. Add flour if necessary to achieve this consistency.
- First Rise: Transfer the dough to a large bowl greased with olive oil. Brush the dough top with olive oil, cover with plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes or until doubled in size.
- Prepare for Second Rise: Preheat the oven to 400°F. Grease a 9×13 inch baking sheet with olive oil. Transfer the risen dough onto the sheet and use your fingers to spread it evenly to cover the entire sheet. Cover with plastic wrap and let rise for 30 minutes in a warm place.
- Dimple Dough & Add Toppings: After the dough has risen again, poke holes evenly all over with your fingers. Brush generously with olive oil, sprinkle with reserved roasted garlic cloves, chopped 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.
- Finish: Remove focaccia from the oven and brush lightly with olive oil for extra flavor and shine. Let cool slightly before slicing and serving.
Notes
- Ensure water temperature is between 105°F and 115°F to properly activate the yeast.
- Measure flour using the spoon and level method to avoid adding too much flour and ending with a dense bread.
- If dough feels sticky after mixing, add flour gradually until it pulls away from the bowl and is smooth.
- Use fresh rosemary leaves instead of woody stems for toppings.
- Roasting the garlic mellow and softens the flavor; do not skip roasting for best taste.
- Dimpling the dough before baking creates the characteristic focaccia texture.
- The olive oil used in the dough and for brushing is crucial for authentic moist and flavorful focaccia.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
