Roasted Garlic And Rosemary Focaccia Recipe

I love how this rosemary focaccia transforms simple ingredients into a flavorful slice of Italy. The roasted garlic and fresh rosemary add a burst of aroma, and the crispy edges paired with its tender center make each bite a comforting delight. It’s an easy, crowd-pleasing recipe that speaks to my foodie soul.

I recently tried a roasted garlic and rosemary focaccia recipe that has totally won me over. I use 4 cups all-purpose flour mixed with 1 tablespoon of sugar and 2 teaspoons of salt.

I then add 1 packet (2 1/4 teaspoons) of active dry yeast dissolved in 1 1/2 cups warm water at around 110°F. I fold in 1/4 cup of extra virgin olive oil (plus a bit extra for drizzling later on) and mix until it comes together.

I also mix in 1 head of roasted garlic (or 8 to 10 cloves, peeled) and 2 tablespoons chopped fresh rosemary, which gives it that genuine herbal kick common in easy Foccacia Bread and Foccacia Bread Garlic Rosemary recipes. Once it bakes, you get a chewy Italian focaccia with crispy edges that has great nutritional value from the olive oil and garlic.

This recipe is quick and simple, a perfect take on homemade focaccia.

Why I Like this Recipe

I really like this recipe because it lets me get creative in the kitchen. Making it is fun and trying out the dough rising makes me feel like im actually baking something homemade.

I also love the flavors in this focaccia. The roasted garlic, rosemary and olive oil combine in such an awesome way that each bite reminds me of a real Italian bread.

Another reason im into it is that its crispy on the edges and chewy in the middle which gives me that perfect texture i have been craving all along.

Lastly, the steps are easy enough to follow even if im not an expert, so i never get frustrated while making it.

Ingredients

• All-purpose flour provides essential carbohydrates and gluten, forming focaccia’s hearty base.
• Active dry yeast activates with warm water, rising dough gently for perfect texture.
• Salt balances flavors and tightens gluten structure, making focaccia extra tasty.
• Sugar helps feed the yeast and adds a subtle touch of sweetness throughout.
• Roasted garlic imparts a mellow, rich flavor with antioxidants and subtle spice.
• Fresh rosemary offers a bright, aromatic burst, adding fiber and savory notes.
• Extra virgin olive oil delivers healthy fats and moisture that keeps focaccia tender.
• Warm water steadies yeast action and hydrates ingredients for ideal dough consistency.

Ingredient Quantities

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (around 110°F)
• 1/4 cup extra virgin olive oil (plus a bit extra for drizzling)
• 1 head roasted garlic (or about 8 to 10 cloves, peeled)
• 2 tablespoons chopped fresh rosemary (or more if you like it extra herby)
• A sprinkle of coarse sea salt for topping

How to Make this

1. In a small bowl, mix the warm water, sugar and yeast and let it sit for about 5-10 minutes until it looks foamy.

2. In a big bowl, combine the all-purpose flour and salt. Then pour in the yeast mixture and the extra virgin olive oil and stir until a dough forms.

3. Transfer the dough onto a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic.

4. Put the dough in a lightly oiled bowl, cover it with a clean towel and let it rise in a warm place for about 1 hour, or until it doubles in size.

5. Preheat your oven to 425°F while the dough is rising.

6. Once the dough has risen, press it out onto a well-oiled baking sheet. Use your fingers to make dimples all over the surface.

7. Spread the roasted garlic cloves evenly over the dough. Sprinkle the chopped fresh rosemary on top, and if you want, drizzle a little more olive oil over the dough.

8. Sprinkle a pinch of coarse sea salt evenly over the dough.

9. Let the dough rest for another 20 minutes on the baking sheet so it can puff up a bit more.

10. Bake in the preheated oven for 20 to 25 minutes until the focaccia has a light golden brown color on top and crispy edges. Let it cool a bit before slicing and serving.

Equipment Needed

1. A small bowl for mixing the warm water, sugar and yeast
2. A large bowl to combine the flour and salt
3. Measuring cups and spoons for the water, sugar, salt, and oil
4. A stirring utensil, like a wooden spoon, to mix ingredients
5. A clean, floured work surface (or countertop) for kneading the dough
6. A kitchen towel to cover the dough while it rises
7. A lightly oiled bowl (or you can reuse the large bowl) for the rising process
8. A baking sheet for shaping and baking the focaccia
9. An oven that preheats to 425°F
10. A knife and cutting board for chopping the fresh rosemary

FAQ

• Q: How long should I let the dough rise?
  A: After mixin it all up, cover the bowl and let it sit in a warm spot for about 1 hour until it doubles in size.
• Q: Can I use fresh garlic if I dont have roasted garlic?
  A: Yup, you can use fresh garlic but you’ll need to roast it yourself to get that mellow flavor, otherwise the taste may be too strong.
• Q: What temperature should my oven be preheated to?
  A: Preheat your oven to 450°F, that usually gives a golden crust with a soft inside.
• Q: Can I experiment with other herbs like thyme or basil?
  A: Sure thing, adding extra herbs is a fun way to tweak the recipe, just toss them in with the rosemary.
• Q: How can I tell when the focaccia is done?
  A: Look for a nice golden brown color and a delicious smell, and if youre unsure, a toothpick test may help.

Roasted Garlic And Rosemary Focaccia Recipe Substitutions and Variations

• Instead of all-purpose flour you could use bread flour for a chewier texture or mix half whole wheat to add more flavor.
• If you dont have sugar you might try a tablespoon of honey instead but note it might make the dough a little sweeter.
• You can swap active dry yeast with instant yeast; in that case use a bit less since its more potent.
• Extra virgin olive oil can be replaced with avocado oil if you are in a pinch although the flavor will be slightly different.
• If you run out of fresh rosemary you can use dried rosemary – just remember to use about half the amount since dried herbs are stronger.

Pro Tips

Pro Tip 1: Make sure your water is around 110°F. If it’s too hot the yeast might die and if it’s too cold then the dough wont rise properly so sticking to the right temp is really important.

Pro Tip 2: When kneading the dough take your time. Honestly, even if you’re in a rush, kneading for around 5 to 7 minutes helps to make the dough smooth and elastic which really makes a difference in the final texture.

Pro Tip 3: Don’t skip the rising time. Even if you want to speed things up, letting the dough double in size in a warm place really builds up flavour and gives a light airy focaccia.

Pro Tip 4: Once you add your garlic and rosemary, let your dough rest a bit longer. That extra resting time after topping not only helps the dough puff up a bit more but also makes sure that the flavors spread out evenly throughout the bread.