Description
A fragrant and flavorful garlic rosemary focaccia bread with a crispy golden crust and soft, airy interior, topped with roasted garlic, fresh rosemary, and coarse salt. Perfect as a side dish or sandwich base.
Ingredients
Scale
Dough Ingredients
- 1-1/3 cup warm water (105°F to 115°F)
- 2 teaspoons granulated sugar
- 1 ounce instant yeast (or 2-¼ teaspoons)
- 3-¾ cups all-purpose flour (480g)
- 2 teaspoons salt
- ¼ cup olive oil
- ½ cup olive oil (divided for brushing and greasing)
- ½ roasted garlic cloves (from 2 whole garlic bulbs, separated and peeled)
Topping Ingredients
- ½ roasted garlic cloves (from 2 whole garlic bulbs, separated and peeled)
- 3 sprigs fresh rosemary
- Coarse salt for topping
Instructions
- Activate Yeast: Using a thermometer, ensure the water is between 105°F and 115°F to properly activate the yeast. Add the sugar and instant yeast to the water, stir gently, and let it sit for 5 minutes until frothy.
- Roast Garlic: Preheat the oven to 350°F. Place peeled garlic cloves in a small skillet and roast for about 30 minutes until soft. Chop half of the roasted cloves to add to the dough; reserve the rest for topping.
- Combine Dry Ingredients: Measure 3-¾ cups of all-purpose flour using the spoon and leveling technique. In a stand mixer bowl fitted with a dough hook, mix the flour, salt, ¼ cup olive oil, and chopped roasted garlic cloves.
- Mix Dough: Pour the yeast mixture into the flour mixture and mix slowly at first. Once combined, increase speed to medium and mix for about 5 minutes. Add extra flour if dough is sticky; dough should pull away from the bowl and not feel sticky.
- First Rise: Transfer dough to a large bowl greased with olive oil. Brush the top with olive oil and cover with plastic wrap. Place in a warm area to rise until doubled in size, approximately 1 hour and 30 minutes.
- Prepare Baking Sheet: Preheat oven to 400°F. Grease a 9×13” baking sheet with olive oil. Transfer the risen dough onto the baking sheet and use your fingers to evenly spread the dough to cover the entire surface.
- Second Rise: Cover dough again with plastic wrap and let it rise at room temperature for 30 minutes.
- Prepare for Baking: After the second rise, poke holes evenly all over the dough with your fingers. Brush generously with olive oil, scatter the reserved roasted garlic cloves, sprinkle fresh rosemary needles, and finish with a sprinkle of coarse salt.
- Bake the Focaccia: Place the baking sheet on the middle rack of the oven and bake for 20 minutes until golden brown on top.
- Finish and Serve: Remove from the oven and brush lightly with olive oil again for extra moisture and shine. Let cool slightly before slicing and serving.
Notes
- Use a thermometer to ensure the correct water temperature for yeast activation.
- Roasting the garlic mellows its flavor and adds sweetness; do not skip this step for best taste.
- Adjust flour as needed during mixing to achieve a dough that is smooth and slightly tacky but not sticky.
- Allowing the dough to rise twice improves texture and flavor of the focaccia.
- Use fresh rosemary for best aroma and flavor; dried rosemary can be used but less potent.
- Coarse salt adds crunch and flavor contrast; kosher or sea salt works well.
- Focaccia is best enjoyed fresh but can be reheated or stored in an airtight container for 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
