I made rosemary-garlic Фокачча with a blistered crust and olive-oil puddles that will ruin every supermarket loaf for you.

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I can’t stop thinking about this rosemary garlic Фокачча. I love that tense crispy crust and those bubbling pools of extra virgin olive oil that make every bite feel ridiculous.

It’s basically my favorite Чесночный Хлеб even when we call it something else. I adore how rosemary punches through the garlic and salt, how the crumb soaks up drips like it knows its job.

But seriously, it’s messy, bright, and honest. Makes any meal instantly better.

I’m obsessed enough to bring it to friends, eat it too fast, and want more immediately. No apologies.

Just more bread. Always.

Now, seriously.

Ingredients

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Bread flour: gives structure and that chewy, pillowy focaccia crumb.
Warm water: wakes the yeast up; makes the dough come alive.
Active dry yeast: basically the little bubbles maker that gives lift.
Sugar or honey: feeds yeast and adds a touch of caramelized sweetness.
Kosher salt: seasons the dough, keeps it from tasting flat.
Olive oil (in dough): adds silkiness and moist crumb, so it’s tender.
Olive oil (for pan): Plus it crisps the bottom and adds flavor.
Minced garlic: punches in savory aroma and that warm garlicky bite.
Fresh rosemary: fragrant, piney herb that pairs perfectly with garlic.
Flaky sea salt topping: crunch and briny pops on every bite.
Optional toppings: olives, tomatoes, onion for extra flavor bursts.

Ingredient Quantities

3 1/2 cups (420 g) all purpose flour

1 1/3 cups (320 ml) warm water (100 to 110 F)

2 1/4 teaspoons (1 packet) active dry yeast

1 tablespoon granulated sugar or honey

2 teaspoons fine kosher salt

1/4 cup (60 ml) extra virgin olive oil, plus 2 tablespoons for pan and drizzling

3 large garlic cloves, minced (about 1 tablespoon)

2 tablespoons fresh rosemary, chopped (packed)

1 to 2 teaspoons flaky sea salt or coarse sea salt, for topping

Optional toppings: sliced olives, halved cherry tomatoes, or thinly sliced onion

How to Make this

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1. Warm the water to about 100 to 110 F (38 to 43 C) and stir in the sugar or honey until dissolved, then sprinkle the yeast on top and let sit 5 to 10 minutes until foamy; if it never foams the yeast is probably dead, get new yeast.

2. In a large bowl mix 3 1/2 cups (420 g) flour and 2 teaspoons fine kosher salt, make a well and pour in the yeast mixture plus 1/4 cup (60 ml) extra virgin olive oil; stir with a wooden spoon until a shaggy dough forms.

3. Turn the dough out on a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook 4 to 5 minutes. Dough will be tacky but not overly sticky.

4. Lightly oil a clean bowl with 2 tablespoons olive oil, place the dough inside, turn it so it’s coated, cover with plastic wrap or a damp towel and let rise in a warm place about 1 to 1 1/2 hours until roughly doubled in size.

5. Generously oil a 9×13 inch (or similar size) rimmed baking pan with a little of the reserved oil. Gently press or stretch the dough into the pan to fill it, if it resists let it rest 10 minutes and try again.

6. Cover loosely and let the dough relax and puff again for 20 to 30 minutes; meanwhile mix together the minced garlic and chopped rosemary with a couple tablespoons of olive oil so the garlic doesn’t burn in the oven.

7. Use your fingertips to dimple the dough all over, press firmly to make deep wells. Drizzle the garlic rosemary oil evenly across the surface, pressing some into the dimples with your fingers. Add optional toppings now like sliced olives, halved cherry tomatoes, or thinly sliced onion.

8. Sprinkle 1 to 2 teaspoons flaky sea salt or coarse sea salt across the top along with a little extra rosemary if you like. Let rest another 10 minutes while the oven preheats to 425 F (220 C).

9. Bake on the middle rack 20 to 25 minutes until golden brown and the bottom sounds hollow when tapped. If the top browns too fast tent loosely with foil for the last 5 minutes.

10. Remove from oven, immediately drizzle any remaining olive oil over the hot focaccia, let cool a few minutes in the pan, then transfer to a rack and cut into squares. Eat warm. Leftovers keep wrapped at room temp a day or two or freeze.

Equipment Needed

1. Large mixing bowl (big enough for dough to double)
2. Measuring cups and spoons or a kitchen scale for accuracy
3. Instant read thermometer to check the water is 100 to 110 F
4. Wooden spoon for stirring or a stand mixer with a dough hook (optional but handy)
5. Lightly floured work surface and a bench scraper or your hands for kneading
6. 9×13 inch rimmed baking pan (or similar size)
7. Small bowl and a spoon to mix the garlic and rosemary oil, plus a pastry brush or your fingers to spread it
8. Plastic wrap or a clean damp towel to cover dough, plus oven mitts and a cooling rack for after baking

FAQ

Q: Do I need to proof the yeast first or can I just mix everything together?

A: You can proof active dry yeast in the warm water with the sugar for 5 to 10 minutes until foamy to be safe. If it bubbles, it's good. If not, the yeast might be dead. You can also use instant yeast by mixing it directly with the flour and skipping the proof step, but still use warm water for best results.

Q: My dough is super sticky. Is that normal and how do I handle it?

A: Yes, focaccia dough should be quite wet and sticky. Use a well oiled bowl and your hands, not extra flour, when shaping. Lightly oil the top of the dough before the final rise so it wont stick to your fingers while making dimples.

Q: How long should I let the dough rise and can I refrigerate it overnight?

A: Let it rise until doubled, usually 1 to 1 1/2 hours at room temp. For more flavor, cover and refrigerate overnight for 8 to 24 hours. Bring it back to room temp and let it puff a little before baking.

Q: How do I get those deep dimples and the crisp, oily crust?

A: After transferring to a well oiled pan, press your fingertips firmly into the dough to make dimples. Don't be afraid to push deep. Drizzle the 2 tablespoons of olive oil after you dimple and before baking so oil pools in the indentations, creating the classic crisp edges.

Q: Won't the garlic burn in the oven? Any tips to keep it from getting bitter?

A: Minced garlic on top can brown quickly. Mix the minced garlic with the chopped rosemary and a little oil, then spread or gently press that mixture into the dimples. That protects the garlic from direct heat. You can also use thinly sliced garlic for milder, less likely to burn flavor.

Q: How should I store leftovers and can I freeze focaccia?

A: Cool completely, then wrap tightly in plastic or store in an airtight container at room temp for 2 days. For longer, freeze slices wrapped well for up to 3 months. Reheat from frozen in a 350 F oven until warm and crisp, about 10 to 15 minutes.

Rosemary Garlic Focaccia Recipe Substitutions and Variations

All purpose flour: swap with bread flour for a chewier, taller crumb (use same weight 420 g). Or use 50 to 100% whole wheat (start with half whole wheat, half AP) but add 1 to 2 tbsp more water because whole wheat soaks more.
Active dry yeast: use instant yeast straight into the flour (use about 2 tsp instant instead of 2 1/4 tsp active). Or use 150 to 200 g fed sourdough starter and skip commercial yeast, but expect longer rise times and a tangier flavor.
Sugar or honey: replace with maple syrup or agave (use same volume for honey, a little less for maple if you like). You can also omit entirely if you prefer a less browned crust, but dough may rise a tad slower.
Fresh rosemary: substitute with 1 to 2 tsp dried rosemary (crush it first) or use fresh thyme or oregano for a different herbal note. If using dried, use about one third the amount by volume compared to fresh.

Pro Tips

– Let the dough rise in a slightly warm spot, not hot. If your kitchen is cold, stick the covered bowl in the oven with just the oven light on. Don’t crank the temp or the yeast gets stressed and the flavor suffers.

– Be gentle when stretching into the pan. If it fights back, let it rest 10 minutes like the recipe says, then try again. Overworking it will make the focaccia tough, but a few relaxed stretches keep it airy.

– Mix the garlic with oil and spoon it into the dimples instead of sprinkling raw garlic on top. That keeps it from burning and gives you little pockets of garlicky oil through the bread. Save a tablespoon of oil to drizzle on right out of the oven for shine and flavor.

– Use flaky sea salt sparingly and add extra right before baking, not during the first rise. Too much salt early slows the yeast. If you want a more intense rosemary bite, toss some chopped rosemary with a tiny bit of oil and press into a few dimples so every slice gets some.

Rosemary Garlic Focaccia Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made rosemary-garlic Фокачча with a blistered crust and olive-oil puddles that will ruin every supermarket loaf for you.

Servings

servings

Calories

291

kcal

Equipment: 1. Large mixing bowl (big enough for dough to double)
2. Measuring cups and spoons or a kitchen scale for accuracy
3. Instant read thermometer to check the water is 100 to 110 F
4. Wooden spoon for stirring or a stand mixer with a dough hook (optional but handy)
5. Lightly floured work surface and a bench scraper or your hands for kneading
6. 9×13 inch rimmed baking pan (or similar size)
7. Small bowl and a spoon to mix the garlic and rosemary oil, plus a pastry brush or your fingers to spread it
8. Plastic wrap or a clean damp towel to cover dough, plus oven mitts and a cooling rack for after baking

Ingredients

3 1/2 cups (420 g) all purpose flour
1 1/3 cups (320 ml) warm water (100 to 110 F)
2 1/4 teaspoons (1 packet) active dry yeast
1 tablespoon granulated sugar or honey
2 teaspoons fine kosher salt
1/4 cup (60 ml) extra virgin olive oil, plus 2 tablespoons for pan and drizzling
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons fresh rosemary, chopped (packed)
1 to 2 teaspoons flaky sea salt or coarse sea salt, for topping
Optional toppings: sliced olives, halved cherry tomatoes, or thinly sliced onion

Directions

Warm the water to about 100 to 110 F (38 to 43 C) and stir in the sugar or honey until dissolved, then sprinkle the yeast on top and let sit 5 to 10 minutes until foamy; if it never foams the yeast is probably dead, get new yeast.
In a large bowl mix 3 1/2 cups (420 g) flour and 2 teaspoons fine kosher salt, make a well and pour in the yeast mixture plus 1/4 cup (60 ml) extra virgin olive oil; stir with a wooden spoon until a shaggy dough forms.
Turn the dough out on a lightly floured surface and knead about 5 to 7 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook 4 to 5 minutes. Dough will be tacky but not overly sticky.
Lightly oil a clean bowl with 2 tablespoons olive oil, place the dough inside, turn it so it's coated, cover with plastic wrap or a damp towel and let rise in a warm place about 1 to 1 1/2 hours until roughly doubled in size.
Generously oil a 9×13 inch (or similar size) rimmed baking pan with a little of the reserved oil. Gently press or stretch the dough into the pan to fill it, if it resists let it rest 10 minutes and try again.
Cover loosely and let the dough relax and puff again for 20 to 30 minutes; meanwhile mix together the minced garlic and chopped rosemary with a couple tablespoons of olive oil so the garlic doesn't burn in the oven.
Use your fingertips to dimple the dough all over, press firmly to make deep wells. Drizzle the garlic rosemary oil evenly across the surface, pressing some into the dimples with your fingers. Add optional toppings now like sliced olives, halved cherry tomatoes, or thinly sliced onion.
Sprinkle 1 to 2 teaspoons flaky sea salt or coarse sea salt across the top along with a little extra rosemary if you like. Let rest another 10 minutes while the oven preheats to 425 F (220 C).
Bake on the middle rack 20 to 25 minutes until golden brown and the bottom sounds hollow when tapped. If the top browns too fast tent loosely with foil for the last 5 minutes.
Remove from oven, immediately drizzle any remaining olive oil over the hot focaccia, let cool a few minutes in the pan, then transfer to a rack and cut into squares. Eat warm. Leftovers keep wrapped at room temp a day or two or freeze.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.