Focaccia with Garlic Rosemary
Transform your kitchen into an artisan bakery with this irresistibly fragrant Focaccia with Garlic Rosemary! This classic Italian bread features a pillowy, golden crust infused with fresh rosemary and thinly sliced garlic, perfectly accentuated by pools of rich olive oil and a scattering of flaky sea salt. With just a handful of pantry staples and a few simple steps, you’ll create a bread that’s beautifully soft on the inside and delightfully crisp on the outside. Ideal as a standalone snack, alongside soups and salads, or as the foundation for creative sandwiches, this focaccia strikes the perfect balance between rustic flavor and effortless elegance. Whether you’re a seasoned baker or a first-timer, this recipe promises bakery-quality results right from your home oven!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 60 milliliters Olive oil
- 3 sprigs Fresh rosemary
- 4 Garlic cloves
- 1 tablespoon Flaky sea salt
- 20 milliliters Extra olive oil
Instructions
In a large mixing bowl, combine the warm water (350ml), sugar (10g), and instant yeast (7g). Stir gently and let sit for 5 minutes until frothy.
Gradually add the all-purpose flour (500g) and salt (10g). Mix with a wooden spoon or spatula until the dough begins to come together.
Add the olive oil (60ml) and knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F).
Prepare a 9x13-inch baking tray by generously greasing it with olive oil. Turn the risen dough onto the tray and stretch it gently with your hands to fit the shape of the tray. Be careful not to deflate the dough too much.
Using your fingers, press dimples into the surface of the dough, creating small indentations.
Peel and thinly slice the garlic cloves (4). Distribute the garlic slices and rosemary (leaves stripped from 3 sprigs) evenly over the dough.
Drizzle extra olive oil (20ml) over the surface of the dough, making sure it pools slightly in the dimples. Sprinkle flaky sea salt (1 tablespoon) evenly across the top.
Let the dough rest for another 15 minutes to allow it to puff up slightly.
Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown and crisp on the surface.
Remove from the oven and let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
