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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second rise: Cover the dough with plastic wrap and let rise in a warm place for 30 minutes.
- 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.
- Bake: Place the baking sheet on the middle oven rack and bake for 20 minutes until golden brown.
- 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
