This fragrant Rosemary and Garlic Focaccia is a soft, golden bread infused with savory garlic and aromatic rosemary.
Rich in plant-based protein and heart-healthy fats from olive oil, it’s lightly fiber-rich and low in saturated fat.
Quick and easy to make, it’s perfect for weeknight meals, snack boards, or as a satisfying accompaniment to soups and salads.
Rosemary Garlic Focaccia
Equipment
- 9"x13" baking pan
- Mixing bowl
- Electric mixer (optional)
- Saucepan
- Cooling rack
Ingredients
For the Rosemary Garlic Confit:
- ½ cup olive oil 112g
- 2 –3 heads garlic cloves separated and ends trimmed
- 5 sprigs fresh rosemary chopped
For the Focaccia:
- 5 tbsp olive oil 60g, divided
- 3½ cups all-purpose flour 418g
- 1½ cups warm water 340g
- 1 tbsp instant yeast
- 1¼ tsp salt 8g
Instructions
- Prepare the Rosemary Garlic Confit: Begin by making the garlic and rosemary confit, which is the flavor foundation of this focaccia. In a small saucepan, combine ½ cup (112g) olive oil with 2–3 heads of garlic, cloves separated and ends trimmed, and 5 sprigs of fresh rosemary, roughly chopped. Place the pan over low heat and simmer gently for 15 minutes, stirring occasionally. The garlic should soften enough that a knife easily pierces through. Remove from heat, allow to cool slightly, and cover. Store in the fridge if not using immediately. This step ensures deep, aromatic flavor throughout the focaccia.
- Grease the Baking Pan: While the confit simmers or cools, prepare a 9" x 13" pan. Brush 2 tablespoons of olive oil evenly across the bottom and sides. This prevents sticking during baking and adds richness to the crust, ensuring the focaccia has a golden, flavorful exterior.
- Mix the Focaccia Dough: In a large mixing bowl, combine 3½ cups (418g) all-purpose flour, 1½ cups (340g) warm water, 1 tablespoon instant yeast, 1¼ teaspoons (8g) salt, and the remaining 3 tablespoons olive oil. Using an electric mixer fitted with a dough hook, beat at high speed for 2 minutes. The dough should be sticky yet slightly elastic. If too dry, add a small splash of water, careful not to over-hydrate. Proper mixing ensures light, airy bread with the right texture.
- First Rise of the Dough: Transfer the sticky dough into the greased pan, spreading it gently to fill corners. Cover loosely with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1 hour. The dough should double in size. This step develops the soft, pillowy interior typical of focaccia, while creating a tender crumb.
- Preheat the Oven: A few minutes before the dough finishes rising, preheat your oven to 375°F (190°C). A preheated oven ensures the focaccia bakes evenly, forming a golden crust while keeping the center soft and flavorful.
- Dimple the Dough: Once the dough has risen, lightly coat your fingertips with olive oil. Gently press into the dough to create shallow dimples all over the surface. These indentations will hold the garlic, rosemary, and oil, giving the focaccia its characteristic texture and flavor pockets.
- Add Garlic and Rosemary Oil: Take the cooled rosemary garlic confit. Place the garlic cloves into the dimples on the dough. Pour the remaining rosemary-infused olive oil evenly over the top, ensuring it seeps into each indentation. This step maximizes flavor and aroma in every bite.
- Bake the Focaccia: Place the pan in the preheated oven and bake for approximately 30 minutes, or until the focaccia turns a rich golden brown. You’ll notice a fragrant aroma filling your kitchen, signaling that the bread is nearly ready. Baking at the correct temperature ensures a crisp exterior and tender interior.
- Cool and Remove from Pan: Remove the focaccia from the oven. Let it cool in the pan for 5–10 minutes to set slightly, then transfer to a cooling rack to prevent a soggy bottom. This step preserves the crispness of the crust while allowing the interior to remain soft and airy.
- Serve and Enjoy: Slice into 12 pieces and serve warm for the best flavor. This focaccia is ideal alongside soups, salads, or as a sandwich base. Its aromatic garlic and rosemary flavor, tender crumb, and golden crust make it a perfect choice for everyday meals or special gatherings.
Notes
- Using warm water for the dough helps activate the yeast quickly and ensures a light, airy texture.
- The garlic and rosemary confit can be made ahead of time and stored in the refrigerator for up to a week, making this recipe perfect for meal prep.
- Lightly oiling your hands before dimpling the dough prevents sticking and allows you to create uniform indentations.
- For a slightly softer focaccia crust, cover it with a towel immediately after baking for a few minutes before slicing.
- You can experiment with toppings like coarse sea salt, caramelized onions, or sliced olives to customize flavor without altering the basic recipe.
Chef’s Secrets: Elevating Focaccia Flavors Effortlessly
The magic of this rosemary and garlic focaccia lies in the confit.
Slow-simmering garlic in olive oil along with fresh rosemary releases deep, aromatic flavors that penetrate the bread during baking.
To maximize flavor, don’t rush the dimpling step—gently pressing indentations into the dough ensures each bite has pockets for the oil and garlic.
For an extra golden crust, lightly brush the top with oil just before baking.
Small adjustments like using high-quality olive oil or fresh herbs can dramatically enhance the taste without adding complexity.
Serving Suggestions: Pairings And Meal Ideas
This focaccia is incredibly versatile and pairs beautifully with a variety of dishes.
Serve warm alongside hearty soups like tomato basil or minestrone, or use it as a base for sandwiches layered with roasted vegetables or fresh mozzarella.
For an elegant appetizer, cut it into small squares, drizzle with balsamic glaze, and sprinkle with flaky sea salt.
Its subtle garlic and rosemary flavor makes it a perfect accompaniment to cheese boards or alongside a fresh salad for a light lunch.
Storage Tips: Maintaining Freshness And Texture
To store, allow the focaccia to cool completely, then wrap it tightly in plastic wrap or aluminum foil.
It can be kept at room temperature for up to 2 days.
For longer storage, place the wrapped focaccia in the freezer for up to 2 months.
To enjoy later, reheat in a 350°F oven for 5–10 minutes to restore crisp edges while keeping the interior soft.
Avoid refrigerating for extended periods, as this can dry out the bread and affect texture.
Frequently Asked Questions
1. Can I make this focaccia without a mixer?
Absolutely! While a mixer speeds up dough mixing, you can knead the dough by hand for 8–10 minutes. The key is to achieve a slightly sticky but elastic consistency.
2. Is it possible to use dried rosemary instead of fresh?
Yes, though fresh rosemary provides a more vibrant aroma and flavor. If using dried, reduce the quantity to about 1–2 teaspoons, as dried herbs are more concentrated.
3. How can I make the focaccia more fluffy?
Ensure your yeast is active by using warm water, and allow the dough to rise in a draft-free area. Avoid pressing down the dough too harshly when dimpling.
4. Can I use this recipe for smaller pans?
Yes. If using a smaller pan, reduce the thickness of the dough to fit, and slightly adjust the baking time, checking for a golden-brown top and soft interior.
5. Can I prepare the dough ahead of time?
Certainly! After mixing, cover the dough and refrigerate for up to 12 hours. Bring it to room temperature before the first rise and proceed as directed. This slow fermentation can also enhance flavor.
