Rosemary Garlic Focaccia
Baking focaccia at home is surprisingly easy and rewarding! This recipe yields a soft, airy, and chewy interior with a crispy, golden crust, packed with the aromatic flavors of garlic and rosemary. It makes an excellent side dish, appetizer, or base for delicious sandwiches.
Prep time: 15 minutes
Rise time: 1 hour 45 minutes (quick method) or 12+ hours (overnight method)
Cook time: 25 minutes
Total time: 2 hours 25 minutes (quick method)
Servings: 12 pieces
Ingredients
For the Dough:
1 ¾ cups lukewarm water (around 110°F to 115°F)
2 ¼ teaspoons instant dry yeast (one standard packet)
2 teaspoons granulated sugar
4 cups all-purpose flour (or bread flour)
2 teaspoons sea salt
2 tablespoons extra virgin olive oil (plus more for the pan and drizzling)
For the Topping:
2 tablespoons extra virgin olive oil
3-4 cloves fresh garlic, minced
2 tablespoons fresh rosemary, chopped
1 teaspoon flaky sea salt (for sprinkling on top)
Directions
Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until the mixture is foamy and bubbly. If it doesn't foam, the yeast may be inactive, and you should start again with a new packet.
Mix the Dough: Add the flour, 2 tablespoons of olive oil, and the 2 teaspoons of salt to the yeast mixture. Use a sturdy wooden spoon or a stand mixer with a dough hook to mix until a wet, sticky, shaggy dough forms and no dry flour remains.
First Rise: Coat another large bowl with a little olive oil. Transfer the dough to the oiled bowl, turning it over to coat the top lightly. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 1 to 1½ hours. (See note below for the overnight method).
Prepare the Pan and Toppings: Generously grease a 9x13-inch baking pan with 2 tablespoons of olive oil. In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic and chopped rosemary.
Second Rise: Once the dough has doubled, transfer it to the prepared pan. With oiled fingers, gently press and stretch the dough out to cover most of the pan. Cover the pan loosely with plastic wrap or a towel and let it rise for another 45 minutes while you preheat your oven to 425°F (220°C).
Dimple and Top: After the second rise, drizzle the garlic-rosemary oil mixture over the surface. Generously oil your fingertips and press deeply into the dough all over to create the signature dimples, going almost all the way to the bottom of the pan. Sprinkle evenly with the flaky sea salt.
Bake: Bake for 20 to 25 minutes, or until the top is golden brown and the focaccia sounds hollow when tapped.
Cool and Serve: Let the focaccia cool slightly in the pan on a wire rack for at least 10 minutes before slicing and serving warm.
Nutritional Information
Per Serving (approx. 1/12 of the loaf):
Nutritional values are estimates and can vary based on specific ingredient brands, exact measurements, and the amount of oil used.
Calories: ~200-240 kcal
Fat: ~8-12g
Protein: ~5-7g
Carbohydrates: ~25-30g
Sodium: ~300-400mg
Overnight Method Alternative: For a more flavorful bread, cover the dough after the first mixing step (step 2) and refrigerate for 12 to 18 hours. Let the cold dough come to room temperature for 2-3 hours before proceeding to the second rise in the pan.