Rosemary Garlic Focaccia
Elevate your bread game with this irresistible Rosemary Garlic Focaccia, a classic Italian flatbread that’s as aromatic as it is delicious. This recipe combines the earthy, herbaceous notes of fresh rosemary with the richness of golden garlic, all baked into a beautifully fluffy and golden crust. The extra virgin olive oil ensures every bite is moist and flavorful, while a sprinkle of flaky sea salt adds the perfect finishing touch. With its airy texture and delightfully crisp edges, this focaccia pairs perfectly with soups, salads, or your favorite dipping oils. Quick to prepare and utterly satisfying, this homemade bread is destined to become a staple in your kitchen. Whether you're hosting a dinner party or simply indulging in a cozy night in, this restaurant-quality bread will impress every time!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water (around 110°F/45°C)
- 7 grams Active dry yeast
- 1 teaspoon Granulated sugar
- 80 milliliters Extra virgin olive oil
- 2 tablespoons Rosemary, fresh (roughly chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Kosher salt
- 1 teaspoon Flaky sea salt (for topping)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, mix the all-purpose flour and kosher salt. Create a well in the center and pour in the yeast mixture and 60 milliliters of olive oil.
Stir the mixture with a wooden spoon or your hands until a sticky dough forms. Turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat your oven to 220°C (430°F). Line a large baking sheet or pan with parchment paper and drizzle with olive oil.
Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and press it into a rectangular shape, about 1-2 cm thick.
Use your fingers to create dimples all over the surface of the dough. Brush the remaining 20 milliliters of olive oil evenly across the top.
Sprinkle the minced garlic and chopped rosemary over the dough, followed by the flaky sea salt.
Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown on top and sounds hollow when tapped.
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 716 mg | 15% | |
*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.
