Description
This roasted garlic and rosemary focaccia recipe delivers a fluffy, golden crusted bread full of savory flavor. Perfect for dipping, sharing, or pairing with hearty meals.
Ingredients
1 1/3 cup warm water (105–110ºF)
2 teaspoons sugar
1 (0.25 oz) packet instant yeast (2 1/4 teaspoons)
3 3/4 cups all-purpose flour (or 1 1/4 cup bread flour + 2 1/2 cups AP flour)
2 teaspoons kosher salt
1/2 cup olive oil, divided
1 tablespoon chopped fresh rosemary (plus more for topping)
1/4 cup roasted garlic, chopped
Flaked sea salt, for topping
Instructions
1. In a 2-cup measuring cup, combine warm water, sugar, and yeast. Stir and let bloom for 15 minutes until foamy.
2. In a stand mixer bowl, combine flour, salt, 1/4 cup olive oil, rosemary, and roasted garlic. Mix briefly.
3. Slowly add the bloomed yeast mixture with the mixer running on low. Increase to medium speed and knead for 4–5 minutes.
4. If the dough is sticky, add 1–2 tablespoons of flour. Form into a ball.
5. Transfer to a greased bowl, rub top with olive oil, and cover with plastic wrap. Let rise in a warm place for 1–1.5 hours until doubled.
6. Preheat oven to 400ºF. Grease a 9×13-inch baking dish with 2 tablespoons of olive oil.
7. Transfer dough to the pan and press it gently to fit the pan. Cover and let rest for 20 minutes.
8. Brush with remaining 2 tablespoons of olive oil. Dimple the dough deeply using your fingers.
9. Sprinkle with additional rosemary and flaked sea salt.
10. Bake for 20–25 minutes or until golden brown and fully baked.
11. Remove from oven, brush with olive oil again if desired, and cool slightly before slicing.
Notes
For better texture, use a mix of bread flour and all-purpose flour.
Proof dough in a dryer preheated for 5 minutes and turned off for consistent warmth.
Use spoon-and-level method to measure flour accurately.
Can be kneaded by hand for 12–14 minutes if no stand mixer is available.
Freeze leftovers for up to 3 months. Reheat at 375ºF for best texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian