Rosemary Garlic Focaccia
This Italian classic is defined by its dimpled surface, which captures pools of fragrant olive oil and roasted garlic. It is a soft, chewy, and savory bread that makes for an incredible side or sandwich base.
- Prep time: 24 minutes
- Cook time: 30 minutes
- Total time: 54 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 4 cups bread flour
- 2 cups warm water
- 2 teaspoons instant yeast
- 1 tablespoon sea salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, thinly sliced
- Flaky sea salt for topping
Instructions
- Combine flour, water, yeast, and salt in a bowl and mix until smooth.
- Cover and let rise for 2 hours until doubled in size.
- Pour half the olive oil into a 9x13 inch baking pan.
- Transfer the dough to the pan and stretch it to the corners.
- Let rise again for 45 minutes.
- Use your fingers to poke deep dimples all over the dough.
- Drizzle with remaining oil, rosemary, garlic, and sea salt.
- Bake at 425 degrees F for 20 to 25 minutes until golden brown.
Tips
- Be generous with the olive oil to ensure a crispy bottom crust.
- Dimple the dough firmly to create those signature pockets.
- Use fresh rosemary for the best aromatic intensity.
Frequently Asked Questions
Can I make this in advance?
Yes, you can refrigerate the dough for up to 24 hours to develop more flavor.
How do I know if the oven is hot enough?
Focaccia needs a high temperature to get that crispy exterior; ensure your oven is fully preheated.
Can I add other toppings?
Yes, cherry tomatoes, olives, or caramelized onions are excellent additions.