Garlic Rosemary Focaccia Bread Recipe

ByAmanda
Jump to Recipe· 4.7 from 7 reviews

If you’re on the hunt for a comforting, aromatic bread that practically melts in your mouth, you’ve got to try this Garlic Rosemary Focaccia Bread Recipe. Trust me, once you bake this, the combination of garlicky warmth and fragrant rosemary will have you coming back for slices until the pan’s empty. Whether you’re a seasoned baker or just diving into homemade bread, this recipe is straightforward and endlessly satisfying.

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Why This Recipe Works

  • Perfect yeast activation: Warm water at the right temperature creates the perfect environment for the yeast, giving you a light and fluffy focaccia every time.
  • Roasted garlic magic: Roasting garlic mellows its bite and brings a subtle sweetness that infuses the bread beautifully.
  • Olive oil richness: Using good quality olive oil not only prevents sticking but also adds a luxurious texture and flavor.
  • Finger-dimpling technique: Those signature indentations trap oil and toppings, ensuring every bite is packed with flavor and texture.
Garlic Rosemary Focaccia Bread, homemade focaccia, garlic bread recipe, rosemary bread, easy bread recipes - A large rectangular focaccia bread with a golden-brown crust sits in a well-used metal baking tray. The top layer is dotted with small indentations filled with olive oil and scattered rosemary leaves and garlic cloves, giving it a textured look. The bread’s surface has an armchair-soft, bumpy texture with some spots darker than others from baking. The tray is placed on a white marbled surface with garlic bulbs, a blue and red checkered cloth, and fresh rosemary sprigs nearby, adding to the rustic kitchen setting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Garlic Rosemary Focaccia Bread Recipe lies in using simple, fresh ingredients that complement each other perfectly. Choosing the right flour and fresh herbs really makes a difference, and knowing a little about each helps you feel more confident in the kitchen.

Garlic Rosemary Focaccia Bread, homemade focaccia, garlic bread recipe, rosemary bread, easy bread recipes - Flat lay of a small white ceramic bowl of warm water, a few granulated sugar crystals beside it, a small white ceramic bowl with instant yeast granules, a mound of all-purpose flour on a simple white plate, two teaspoons of salt in a small white bowl, a small white ceramic bowl containing golden olive oil, three fresh rosemary sprigs with vibrant green needles, two whole uncracked garlic bulbs with several peeled cloves arranged nearby, and some coarse salt sprinkled artfully on the surface, all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Warm water: Make sure it’s between 105°F to 115°F to activate the yeast properly without killing it.
  • Granulated sugar: Feeds the yeast, kickstarting fermentation and rising.
  • Instant yeast: Convenient and fast-acting to get your dough rising efficiently.
  • All-purpose flour: The backbone of the dough; spoon and level it for accuracy to avoid a dense bread.
  • Salt: Enhances flavor but also tightens gluten for better texture.
  • Olive oil: Adds moisture, richness, and helps with a golden crust; don’t skip on quality here.
  • Fresh rosemary: Offers that iconic piney, lemony aroma that’s essential in focaccia.
  • Whole garlic bulbs: Roasting these transforms sharp raw garlic into something sweet and mellow, perfect for the bread.
  • Coarse salt topping: Delivers the crispy, salty punch in every bite and contrasts with the soft interior.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Garlic Rosemary Focaccia Bread Recipe my own by switching up the toppings or adding a little extra flavor punch. Feel free to experiment—you can’t really go wrong here!

  • Variation: Sometimes I add thin slices of sun-dried tomatoes or olives for a salty, vibrant twist that pairs beautifully with the rosemary.
  • Dietary modification: For a dairy-free and vegan version, olive oil is naturally perfect, but you can also add nutritional yeast on top for a cheesy flavor without any cheese.
  • For extra fluffiness: Letting the dough rise a little longer overnight in the fridge changes the texture beautifully and makes the flavor deeper.

Step-by-Step: How I Make Garlic Rosemary Focaccia Bread Recipe

Step 1: Let the yeast bloom perfectly

Start by checking your water’s temperature with a thermometer—aim for 105°F to 115°F. Pour the warm water into a bowl, sprinkle in the sugar and instant yeast, then give it a gentle stir. Wait about 5 minutes for it to get frothy on top. This signals your yeast is alive and ready to go, which means your focaccia will rise beautifully and stay light.

Step 2: Roast the garlic to perfection

Pop the peeled whole garlic cloves into a small skillet and bake at 350°F for roughly 30 minutes. Roasting softens the garlic and turns it sweet. Chop half the cloves finely to mix into your dough—that’s where the flavor gets baked in. Keep the rest to scatter on top for a shiny, aromatic finish.

Step 3: Mix the dough like a pro

Spoon and level your flour carefully to get 3¾ cups, which is key to avoid a gummy dough. In your stand mixer bowl fitted with a dough hook, combine the flour, salt, ¼ cup of olive oil, and the chopped roasted garlic. Pour in the yeast mixture slowly while mixing on low, then increase to medium speed for 5 minutes. The dough should pull away from the sides and feel tacky but not sticky—add a bit more flour if needed. You’re aiming for elasticity and softness.

Step 4: First rise with TLC

Transfer your dough to a large bowl greased with olive oil. Brush the top with more oil too, then cover tightly with plastic wrap. Find a cozy warm spot and let your dough rise until it doubles in size—usually about 1½ hours. This slow rise is where the magic happens, developing flavor and that airy crumb.

Step 5: Shape and second rise

Once risen, grease a 9×13” sheet with olive oil and gently spread the dough with your fingertips until it covers the whole pan evenly. Cover again with plastic wrap for another 30 minutes to puff up nicely. Then press your fingers all over the dough to create those classic dimples—this washes the focaccia with flavor perfectly.

Step 6: Final touches and bake

Brush the dough generously with olive oil, scatter the remaining roasted garlic cloves and fresh rosemary bits, then sprinkle coarse salt all over. Bake at 400°F on the middle rack for about 20 minutes or until it’s beautifully golden brown. When it’s out, give it a quick olive oil brush again for that irresistible glossy finish.

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Pro Tips for Making Garlic Rosemary Focaccia Bread Recipe

  • Water Temperature Matters: Using a thermometer ensures your yeast wakes up just right—too hot or too cold, and your dough won’t rise properly.
  • Don’t Rush the Rise: Give the dough enough time to double for the soft, open crumb texture; patience really pays off here.
  • Be Gentle Stretching: Use your fingertips—not a rolling pin—to shape the dough, keeping those lovely air bubbles intact.
  • Roasting Garlic Tips: Keep an eye while roasting so the cloves get soft but don’t brown too much, or you’ll lose the sweet mellow notes.

How to Serve Garlic Rosemary Focaccia Bread Recipe

Garlic Rosemary Focaccia Bread, homemade focaccia, garlic bread recipe, rosemary bread, easy bread recipes - Several pieces of focaccia bread are stacked on a round wooden board. Each piece has a golden-brown crust with a rough texture, scattered with coarse salt grains. On top of the bread are small roasted garlic slices that are brownish, and fresh green rosemary sprigs adding a touch of color. The wooden board sits on a white marbled surface, with garlic bulbs and extra rosemary sprigs around it. A folded blue, white, and red plaid cloth is partly visible in the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish my focaccia with a few fresh rosemary sprigs right after it comes out of the oven—it adds that fresh herbal pop that elevates the aroma instantly. Sometimes a drizzle of balsamic glaze on warmed slices gives a sweet tang that pairs marvelously with the garlic.

Side Dishes

This bread is a dream alongside a warm bowl of tomato soup or a creamy mushroom ragout. I often serve it with antipasto platters loaded with marinated olives, aged cheeses, and charcuterie for a casual gathering. Italian salads with fresh tomatoes, feta, and cucumbers are also perfect for cutting through the richness.

Creative Ways to Present

For dinner parties, I slice the focaccia into thick rectangles and arrange them on a wooden board with small bowls of olive oil infused with chili flakes or herbs for dipping. You can also layer slices with soft cheeses and prosciutto for delicious mini sandwiches that guests rave about!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover focaccia tightly in plastic wrap and store it in an airtight container on the counter if I plan to eat it within 2 days. This keeps the crust tender but not soggy. If you want to keep it longer, refrigeration is an option, though it can dry out the texture slightly.

Freezing

Focaccia freezes really well! I slice it before freezing, then layer parchment paper between pieces and pop them in a freezer-safe bag. When you want, defrost at room temperature or toast slices directly from frozen for that fresh-baked feel.

Reheating

To reheat, I like popping slices in a preheated oven at 350°F for 5–7 minutes wrapped loosely in foil, or directly on a toaster oven rack for a crispier edge. Avoid microwaves when possible—they tend to make the bread gummy.

FAQs

  1. Can I use active dry yeast instead of instant yeast for this Garlic Rosemary Focaccia Bread Recipe?

    Absolutely! If you only have active dry yeast, dissolve it first in the warm water with sugar and let it activate for about 10 minutes until foamy before mixing it with the flour. Just remember that active dry yeast needs this extra step, while instant yeast can go straight into dry ingredients.

  2. What if I don’t have fresh rosemary? Can I use dried?

    Fresh rosemary truly gives this focaccia its signature aroma and flavor, but dried rosemary works in a pinch. Use less dried because it’s more concentrated and a bit tougher—crush it between your fingers before adding to release more oils.

  3. How do I know when the focaccia is fully baked?

    Look for a golden-brown color on the crust, especially around the edges, and it should sound hollow when you tap the bottom. The internal texture will be moist but not doughy. Baking times can vary slightly depending on your oven, so keep an eye starting at 18 minutes.

  4. Can I add cheese to this Garlic Rosemary Focaccia Bread Recipe?

    Definitely! Adding grated Parmesan or mozzarella before baking adds a delicious savory layer. Just sprinkle it over after the olive oil brush step before popping it in the oven.

Final Thoughts

This Garlic Rosemary Focaccia Bread Recipe has become my go-to whenever I want to impress without stress. It’s honest food—no fancy ingredients, just incredible warmth and aroma that fills your whole kitchen. I genuinely recommend giving it a try; once you do, it’ll become your cherished recipe for gatherings, weeknight dinners, or anytime you want a little carb magic in your life. Happy baking, friend!

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Garlic Rosemary Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Garlic Rosemary Focaccia is a flavorful Italian bread infused with roasted garlic and fresh rosemary. It’s soft on the inside with a crispy crust, perfect as a snack or accompaniment to meals.

Ingredients

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 cup olive oil divided (including for brushing)
  • Chopped roasted garlic cloves (from 1 whole garlic bulb)

Topping

  • 3 sprigs fresh rosemary
  • Remaining roasted garlic cloves (from 1 whole garlic bulb)
  • Coarse salt for sprinkling

Instructions

  1. Activate yeast: Using a thermometer, ensure the water is between 105°F and 115°F. Add the sugar and yeast to the water and let it sit for 5 minutes until frothy.
  2. Roast garlic: Preheat the oven to 350°F. Place peeled garlic cloves from two whole bulbs in a small skillet and bake for about 30 minutes. Chop half of the roasted garlic for the dough and reserve the other half for topping.
  3. Mix dry ingredients: Measure 3-3/4 cups flour using the spoon and leveling technique. Combine flour, salt, 1/4 cup olive oil, and chopped roasted garlic in a stand mixer bowl fitted with a dough hook.
  4. Combine dough: Pour the yeast mixture into the flour mixture and start mixing slowly. Increase speed to medium and mix for about 5 minutes until dough pulls away from the bowl and is not sticky; add more flour if needed.
  5. First rise: Transfer dough to a large bowl greased with olive oil. Brush top with olive oil and cover with plastic wrap. Let rise in a warm place for 1 hour 30 minutes until doubled in size.
  6. Prepare baking sheet: Preheat the oven to 400°F. Grease a 9×13 inch baking sheet with olive oil. Transfer dough to the sheet and spread evenly to cover the surface.
  7. Second rise: Cover the dough with plastic wrap and let rise in a warm place for 30 minutes.
  8. Add toppings: Poke holes evenly all over the dough using your fingers. Brush with olive oil, then sprinkle with reserved roasted garlic cloves, fresh rosemary leaves, and coarse salt.
  9. Bake: Place the baking sheet on the middle oven rack and bake for 20 minutes until golden brown.
  10. Finish: Remove focaccia from the oven and brush lightly again with olive oil. Let cool slightly before serving.

Notes

  • Using warm water in the specified temperature range is crucial for activating the yeast properly.
  • If dough is too sticky after mixing, add a small amount of flour gradually to avoid dryness.
  • Roasting garlic mellows its sharpness and adds depth to the focaccia flavor.
  • The second rise is important for the bread’s light and airy texture.
  • Use coarse salt for a nice crunchy texture and burst of flavor on top.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

  • Serving Size: 1 slice (1/8 of focaccia)
  • Calories: 220 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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