I recently discovered this delightful Rosemary Focaccia that bursts with garlic and fresh rosemary flavors. The blend of roasted garlic and herbs creates a savory aroma in every bite. Its perfectly chewy interior with crispy, golden edges evokes memories of charming Italian bakeries and inspires me to explore new culinary adventures.

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I’ve been experimenting with focaccia recipes for a while now and when I finally nailed this Roasted Garlic And Rosemary Focaccia, I knew I had to share it. I’ve always been a fan of that perfectly chewy Italian bread with crispy edges and this one’s no exception.

I mixed 500 g of bread flour with 2 1/4 teaspoons of active dry yeast, a bit of sugar and warm water around 110°F, then added 3 tablespoons of extra-virgin olive oil. What really sets this recipe apart is the head of roasted garlic I mashed into the mix and the fresh rosemary leaves I chopped up and folded in.

There’s something about the way the garlic and rosemary come together that gives the bread an amazing flavor twist. I love how quick and easy this focaccia is to whip up in a cast iron skillet, perfect for impressing friends with a homemade twist.

Enjoy!

Why I Like this Recipe

I really love this focaccia recipe for a few reasons. First, the mix of roasted garlic and fresh rosemary just fills the whole kitchen with a mouthwatering smell that makes me super excited to start eating. Second, I dig how the bread turns out – it’s got these crispy edges with a soft and chewy middle that makes every bite fun to eat. Third, I appreciate how simple the recipe is even though it tastes like something from a fancy Italian bakery. And lastly, making the dough from scratch, kneading it until it’s just right, and watching it puff up in the pan gives me a real sense of accomplishment, even if I mess up sometimes.

Ingredients

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Bread flour: provides carbs and fiber, giving the dough good structure and energy.
Active dry yeast: is essential for dough rising; it adds a protein boost and fermentation power.
Sugar: feeds the yeast while giving a slight natural sweetness and helps in browning.
Extra-virgin olive oil: supplies healthy fats, keeps the focaccia moist and really boosts flavor.
Roasted garlic: adds a rich, sweet flavor and gives antioxidants and vitamins.
Fresh rosemary: offers an earthy, fragrant note while contributing antioxidants and aroma.
Salt: enhances overall taste by balancing sweetness and boosting the flavor profile.
Warm water: hydrates and activates yeast, mixing all ingredients for a perfect rise.

Ingredient Quantities

500 g bread flour (about 4 cups)

2 1/4 teaspoons active dry yeast

1 tablespoon sugar

1 1/2 cups warm water (around 110°F)

3 tablespoons extra-virgin olive oil plus extra for drizzling

2 teaspoons salt plus extra coarse sea salt for topping

1 head roasted garlic, mashed

2-3 tablespoons fresh rosemary leaves, roughly chopped

How to Make this

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1. In a small bowl, combine the warm water, sugar and yeast. Let it sit for about 5 minutes until it’s a bit foamy.

2. In a larger bowl, mix together the bread flour and salt. Add the olive oil, then pour in the yeast mixture.

3. Stir in the mashed roasted garlic and chopped rosemary to the mix.

4. Mix everything until a rough dough forms, then turn it out onto a floured surface.

5. Knead the dough for about 8-10 minutes until it gets smooth and elastic.

6. Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rest in a warm spot for about 1 hour, until it doubles in size.

7. Lightly oil a baking pan then transfer the risen dough into it, gently pressing it to cover the surface.

8. Let the dough rest in the pan for another 15 minutes so it can puff up a little more.

9. Using your fingers, press into the dough making dimples all over, then drizzle extra virgin olive oil over the top and sprinkle with some coarse sea salt.

10. Bake in a preheated oven at 425°F for 20-25 minutes or until the edges turn golden and crispy. Enjoy your focaccia!

Equipment Needed

1. Small bowl for mixing warm water, sugar, and yeast to let it foam
2. Large bowl for combining bread flour, salt, olive oil, and the yeast mixture
3. Measuring cups and spoons to ensure you add the right amounts of water, oil, and seasonings
4. A mixing spoon or spatula for stirring in the mashed roasted garlic and chopped rosemary
5. A clean, floured work surface for kneading the dough until its smooth and elastic
6. A dough scraper to help transfer the dough if needed
7. A baking pan that has been lightly oiled to hold the risen dough during the final proof
8. An oven with a timer to bake your focaccia at 425°F for 20-25 minutes
9. A kitchen towel or a piece of plastic wrap to cover the dough while it rises and rests

FAQ

How do I know when the dough is ready to be baked? The dough should double in size, so let it rise in a warm place for about 1 to 1 1/2 hours. If it looks soft and airy, it's ready.

Can i use instant yeast instead of active dry yeast? Yes, but you'll need to adjust the rising time since instant yeast works faster than active dry yeast.

What if i dont have a head of roasted garlic? You can use jar roasted garlic as a substitute or roast your own by wrapping a head of garlic in foil and baking it at 400°F for around 40 minutes.

How crispy should the focaccia be? It should have a golden, crisp crust on the outside with a soft, airy inside. Keep an eye on it while baking to avoid over browning.

How can i add extra flavor to the focaccia? Besides the garlic and rosemary, drizzle extra olive oil on top after baking and sprinkle a bit of coarse sea salt for more punch.

Roasted Garlic And Rosemary Focaccia Recipe Substitutions and Variations

You can swap the bread flour with all-purpose flour, though the texture may be slightly different.
If you dont have active dry yeast, try using instant yeast; just use a little less than what the recipe calls for.
Instead of sugar, you can use an equal amount of honey which might add a subtle extra flavor to your focaccia.
If you’re out of extra-virgin olive oil, a light olive oil or even grapeseed oil can be used to drizzle over your focaccia.
Don’t have roasted garlic? You can quickly roast a few cloves of fresh garlic in the oven until they’re soft and mash them up.

Pro Tips

1. When you mix the warm water, sugar and yeast make sure the water is not too hot cause it can kill the yeast, which might result in a dough that doesn’t rise about right.
2. Knead the dough long enough but dont overdo it; if you over-knead it may get too tough and messy to stretch in the pan later.
3. Letting the dough rest properly both during the first rise and after placing it in the pan is key; if you rush these steps, the focaccia might turn out dense instead of light and airy.
4. Before baking, make sure to really get those dimples into the dough with your fingers so the olive oil and sea salt get into all the nooks and crannies for that extra flavor boost.