Garlic Rosemary Focaccia

Garlic rosemary focaccia combines the perfect balance of crispy exterior and airy, tender interior that makes homemade bread so satisfying. The dimpled surface captures pools of olive oil, infused with fresh garlic and aromatic rosemary for a flavor combination that's simply irresistible. This Italian flatbread might look impressive, but it's actually one of the simplest homemade breads you can make – requiring just one rise and minimal hands-on time.

I've made this focaccia countless times for family gatherings, and there's something almost magical about watching people's faces light up when they tear into that first piece. Last Christmas, my brother-in-law (who claims to "not care much for bread") ate nearly half the pan by himself! That's the power of homemade focaccia – it converts even the most dedicated bread skeptics into believers.

Ingredients You'll Need

• Extra virgin olive oil: The heart and soul of focaccia, providing rich flavor and that signature crispy crust. Don't skimp here; use the good stuff.
• Warm water: Activates the yeast and creates the perfect dough consistency. Water should feel like warm bath water, not hot.
• Salt: Enhances all the flavors and creates that authentic bread taste. Coarse sea salt works beautifully for topping.
• All-purpose flour: Creates the structure of the bread. No need for fancy bread flour – regular all-purpose works perfectly.
• Instant dry yeast: The leavening agent that helps the bread rise quickly. Makes this recipe much faster than traditional bread recipes.
• Fresh garlic cloves: Provides that unmistakable aromatic quality that makes this focaccia irresistible.
• Fresh rosemary sprigs: The piney, aromatic herb that pairs perfectly with the garlic and olive oil.

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How To Make Garlic Rosemary Focaccia

Step 1:

Start by gathering all your ingredients and measuring them precisely. Baking is a science, and accurate measurements ensure consistent results. Have your 9×13 baking pan ready nearby, as you'll be transferring the dough directly to it after mixing.

Step 2:

In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until well combined. This dry mixture forms the foundation of your focaccia bread. The even distribution of salt and yeast throughout the flour ensures your bread will rise properly and have consistent flavor.

Step 3:

Create a well in the center of your dry ingredients – think of it as making a little crater in the middle of your flour mountain. Pour the warm water and 3 tablespoons of olive oil into this well. The temperature of the water matters here – too hot will kill the yeast, too cold won't activate it properly. Aim for around 105-110°F, which feels comfortably warm but not hot on your wrist.

Step 4:

Using your hands or an electric mixer with dough hooks, combine everything until you have a sticky, cohesive dough. Unlike traditional bread doughs that you knead extensively, focaccia dough requires minimal handling. Mix just until no dry flour remains and everything is incorporated, about 1-2 minutes. The dough will look wetter and stickier than typical bread dough – this is exactly what you want for that signature airy texture.

Step 5:

Pour 2 tablespoons of olive oil into your 9×13 inch baking pan, spreading it to coat the entire bottom surface. This generous amount of oil might seem excessive, but it's crucial for developing that characteristic crispy bottom crust that makes focaccia so special.

Step 6:

Scrape your sticky dough into the oiled pan. Don't worry about spreading it perfectly – the dough will relax and spread out during the rising process. Cover the pan with a clean kitchen towel or plastic wrap and place it in a warm, draft-free location. Allow the dough to rise for about an hour, during which time it should noticeably puff up and expand to fill the pan. In warmer kitchens, this might happen more quickly; in cooler environments, it might take a bit longer.

Step 7:

While your dough is rising, preheat your oven to 375°F and prepare your toppings. Mince the garlic finely and chop the fresh rosemary leaves, removing the woody stems. Having these ingredients ready allows you to work quickly once the dough has finished rising.

Step 8:

Once the dough has risen, use your fingertips to create the signature dimples across the surface. This isn't just decorative – these indentations create little pockets that catch oil and toppings while preventing the dough from rising too much in the oven. Press firmly but gently, going all the way to the bottom of the pan without tearing the dough.

Step 9:

Drizzle additional olive oil over the dimpled surface, allowing it to pool in the indentations. Sprinkle the dough evenly with your minced garlic, chopped rosemary, and a generous pinch of flaky sea salt. The oil helps the toppings stick while adding flavor and creating that golden crust during baking.

Step 10:

Bake in your preheated oven for 25-30 minutes, until the top is golden brown and crispy. The edges should pull away slightly from the sides of the pan, and the bread should sound hollow when tapped on the bottom. Allow the focaccia to cool in the pan for about 5 minutes before transferring it to a wire rack to prevent condensation from softening the crispy bottom.

The magic of focaccia lies in its contrasting textures – that satisfying crunch of the olive oil-infused crust giving way to a tender, airy interior. While still warm, the fragrance of garlic and rosemary creates an irresistible aroma that makes waiting to take that first bite nearly impossible.

One of the most wonderful aspects of focaccia is its versatility. Served warm from the oven, it's perfect for tearing and dipping into good olive oil or a rich balsamic glaze. At room temperature, it makes an exceptional base for sandwiches – try it with fresh mozzarella, tomatoes, and basil for a simple yet incredible lunch.

Focaccia's appeal spans generations. My children enjoy helping create the signature dimples with their little fingers, making this a wonderful family baking project. Meanwhile, my grandmother, who grew up in southern Italy, gives her nod of approval – perhaps the highest compliment any bread can receive in our household.

I've found that the quality of olive oil dramatically impacts the final flavor. When my sister brought me a bottle of olive oil from her trip to Italy, the focaccia I made with it had a noticeably richer, fruitier flavor. While any olive oil works, using a good-quality extra virgin olive oil for at least the final drizzle makes a remarkable difference.

The versatility of focaccia extends beyond simply changing the toppings. During summer, I often press halved cherry tomatoes into the dimpled surface before baking, which caramelize beautifully in the oven. In autumn, thin slices of apple and a sprinkle of fennel seeds create a sweet-savory version that pairs wonderfully with soups and stews.

Focaccia connects us to centuries of Italian baking tradition while being accessible enough for even novice bakers to master. There's something deeply satisfying about creating such a beautiful, flavorful bread with such simple ingredients and techniques – a reminder that sometimes the most straightforward foods bring the greatest pleasure.

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My final thought on this garlic rosemary focaccia is that it epitomizes what I love most about home baking – transforming humble ingredients into something greater than the sum of its parts. There's a certain magic in pulling a golden-brown loaf from the oven, knowing you've created something that brings immediate joy to those around your table. Whether served alongside pasta, used as sandwich bread, or simply enjoyed on its own with a glass of wine, this focaccia has earned its place as one of my most treasured and frequently requested recipes.

Frequently Asked Questions

→ Can I make focaccia dough ahead of time?

Yes! You can make the dough and let it rise in the refrigerator overnight for even more flavor. Just bring it to room temperature before proceeding with the dimpling step.

→ What other toppings can I add to focaccia?

Try cherry tomatoes, olives, caramelized onions, sun-dried tomatoes, or different herbs like thyme or sage. You can also sprinkle with parmesan cheese before baking.

→ Why is my focaccia not fluffy inside?

Make sure your yeast is fresh and that you allow enough rising time in a warm spot. Also, don't overwork the dough or add too much flour, as this can make it dense.

→ Can I freeze focaccia bread?

Absolutely! Let it cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven to crisp it up.

→ What's the best way to serve focaccia?

Serve it warm as a side with soup or pasta, use it for sandwiches, or cut into squares and serve with olive oil and balsamic vinegar for dipping. It's also great with a charcuterie board.