Description
A straightforward, forgiving yeast bread that rewards you with restaurant-quality results. This rosemary garlic focaccia features a shatteringly crisp crust, pillowy soft interior, and pools of savory olive oil, rosemary, and roasted garlic.
Ingredients
Scale
- 1 cup (240ml) warm water
- 2 packets (14g) active dry yeast
- 1 tablespoon granulated sugar
- 3 ½ to 4 cups (450-500g) all-purpose flour
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil (plus more for the pan)
- 4–6 cloves garlic, minced
- 2–3 sprigs fresh rosemary, leaves stripped and chopped
- Flaky sea salt (for finishing)
- Optional: ½ cup grated Parmesan cheese
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
- Add olive oil and salt to the yeast mixture. Gradually add flour, one cup at a time, stirring until the dough comes together and pulls away from the sides. It should be slightly sticky.
- Turn dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic, passing the windowpane test.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1-2 hours until doubled in size.
- Preheat oven to 425°F (220°C). Generously oil a 9×13 inch baking pan. Transfer dough to the pan, press to edges, cover, and let rise for 30 minutes.
- Drizzle top with olive oil. Use fingertips to press deep dimples into the dough all over. Scatter minced garlic and chopped rosemary over the top, pressing gently into dimples. Sprinkle with flaky sea salt and Parmesan (if using).
- Bake for 20-25 minutes until golden brown and bottom sounds hollow when tapped. Tent with foil if browning too quickly. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Ensure water is warm, not hot, to avoid killing the yeast. Use high-quality extra virgin olive oil for best flavor. Let bread cool for at least 10 minutes before slicing to prevent gumminess. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: rosemary garlic focaccia, Italian bread, yeast bread, homemade focaccia, easy bread recipe, garlic bread, rosemary bread