Garlic Rosemary Focaccia: The Ultimate Italian Bread Recipe

Garlic Rosemary Focaccia represents the perfect harmony of aromatic herbs and golden, pillowy bread that transforms any meal into a memorable experience. Hi, I’m Sam from dishfoody.com, and I’m excited to share this incredible recipe that has become an absolute favorite in my kitchen. After years of perfecting bread recipes and exploring Italian cuisine, I discovered that the secret to exceptional focaccia lies in the balance of high-quality olive oil, fresh rosemary, and perfectly roasted garlic that creates those irresistible crispy edges and tender, airy interior.

This isn’t just another bread recipe – it’s a gateway to creating restaurant-quality focaccia that will have your family and friends asking for the recipe every single time. Throughout this guide, I’ll walk you through selecting the best ingredients, mastering the dough technique, achieving that perfect golden crust, and answering all your burning questions about focaccia making.

Why This Garlic Rosemary Focaccia Recipe Works

This Garlic Rosemary Focaccia recipe delivers consistent, bakery-quality results because it focuses on three crucial elements: flavor development, convenience, and versatility that makes it perfect for both beginners and experienced bakers.

• Uses simple, pantry-friendly ingredients that you likely already have in your kitchen • Requires minimal hands-on time with just 15 minutes of active preparation • Perfect for any occasion from casual weeknight dinners to elegant dinner parties • Develops complex flavors through slow fermentation and high-quality olive oil • Creates the ideal texture with a crispy bottom and soft, airy crumb

Choosing the Right Ingredients for Garlic Rosemary Focaccia

The success of your Garlic Rosemary Focaccia depends heavily on selecting quality ingredients that will enhance both flavor and texture.

Essential Flour Selection for Perfect Garlic Rosemary Focaccia

Bread flour works best for this Garlic Rosemary Focaccia because its higher protein content (12-14%) creates the strong gluten network needed for that characteristic chewy texture. All-purpose flour can be substituted but will yield a slightly more tender crumb. Look for unbleached flour for the best flavor development.

Olive Oil Quality Makes the Difference

Extra virgin olive oil is non-negotiable for authentic Garlic Rosemary Focaccia. The oil not only flavors the bread but creates that signature crispy bottom crust. Choose a fruity, robust olive oil that you’d enjoy drizzling on salad – if it tastes good raw, it will taste amazing in your focaccia.

Fresh vs. Dried Herbs for Your Garlic Rosemary Focaccia

Fresh rosemary provides the most aromatic punch for your Garlic Rosemary Focaccia. Strip the leaves from woody stems and chop roughly. If using dried rosemary, use half the amount and crush it between your fingers to release the oils.

Ingredients & Prep for Garlic Rosemary Focaccia

Dough Essentials for Perfect Garlic Rosemary Focaccia

For the Dough:

• 4 cups bread flour
• 2 teaspoons instant yeast
• 2 teaspoons sea salt
• 1¾ cups warm water (110°F)
• ¼ cup extra virgin olive oil

For the Topping:

• 6 cloves garlic, thinly sliced
• 3 tablespoons fresh rosemary leaves, chopped
• ⅓ cup extra virgin olive oil
• 1 teaspoon flaky sea salt
• Freshly cracked black pepper

Preparation Timeline for Garlic Rosemary Focaccia

Allow 4-6 hours total time for your Garlic Rosemary Focaccia, including rising time. The dough can be prepared the night before and refrigerated for enhanced flavor development. Bring to room temperature before the final rise and baking.

Essential Tools and Equipment

A large mixing bowl, wooden spoon, 9×13 inch baking pan, and clean kitchen towels are all you need for this Garlic Rosemary Focaccia recipe. A kitchen scale ensures accuracy, but measuring cups work perfectly fine.

Step-by-Step Cooking Instructions for Garlic Rosemary Focaccia

Pre-Cooking Prep for Garlic Rosemary Focaccia

Start your Garlic Rosemary Focaccia by combining flour, yeast, and salt in a large bowl. Create a well in the center and pour in warm water and olive oil. Mix until a shaggy dough forms – it will look rough and sticky, which is exactly what we want for focaccia.

Mixing and First Rise Method for Garlic Rosemary Focaccia

Transfer your Garlic Rosemary Focaccia dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 2 hours until doubled in size. The dough should be jiggly and full of air bubbles when properly risen.

Shaping and Final Rise for Garlic Rosemary Focaccia

Generously oil a 9×13 inch pan and gently transfer the risen dough, being careful not to deflate it completely. Stretch the dough to fit the pan – it’s okay if it doesn’t reach the corners initially. Cover and let rise for another 45-60 minutes until puffy and reaching the pan edges.

Baking Your Perfect Garlic Rosemary Focaccia

Preheat your oven to 425°F. Create dimples across the surface of your Garlic Rosemary Focaccia using your fingertips, then drizzle with olive oil, scatter garlic slices and rosemary, and sprinkle with flaky salt. Bake for 25-30 minutes until golden brown and crispy on the edges.

Pro Tips for Perfect Garlic Rosemary Focaccia

Avoiding Dense or Heavy Garlic Rosemary Focaccia

The key to light, airy Garlic Rosemary Focaccia is minimal handling and proper hydration. Don’t over-knead the dough, and resist the urge to add extra flour even if the dough seems sticky. The high hydration creates those beautiful open holes in the crumb.

Tool Recommendations for Garlic Rosemary Focaccia Success

A bench scraper makes transferring sticky dough easier, while a spray bottle can help maintain humidity during rising. An instant-read thermometer ensures your water temperature is perfect for yeast activation.

Storage and Reheating Your Garlic Rosemary Focaccia

Store leftover Garlic Rosemary Focaccia wrapped in plastic at room temperature for up to 3 days. Reheat slices in a 350°F oven for 5-8 minutes to restore crispness, or toast them for sandwiches and bruschetta.

Flavor Variations for Garlic Rosemary Focaccia

Mediterranean Twist on Garlic Rosemary Focaccia

Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese to create a Mediterranean-inspired version of your Garlic Rosemary Focaccia. The briny flavors complement the herbs beautifully.

Caramelized Onion Garlic Rosemary Focaccia

Slowly caramelize thinly sliced onions until golden and sweet, then layer them on top of your traditional Garlic Rosemary Focaccia for an elevated flavor profile that pairs wonderfully with soups and stews.

Seasonal Herb Variations

While rosemary is classic, experiment with thyme, oregano, or sage in your Garlic Rosemary Focaccia base recipe. Each herb brings its own personality to the bread while maintaining that authentic Italian character.

Serving Suggestions for Garlic Rosemary Focaccia

Your homemade Garlic Rosemary Focaccia shines as an appetizer with olive tapenade and fresh mozzarella, or as a side to hearty soups like minestrone or tomato basil. Cut it into squares for elegant entertaining or tear it rustic-style for family dinners.

For beverage pairings, the herbaceous notes of Garlic Rosemary Focaccia complement Chianti Classico or Pinot Grigio beautifully. For non-alcoholic options, try sparkling water with lemon or fresh iced tea with herbs.

Create memorable sandwiches by slicing your Garlic Rosemary Focaccia horizontally and filling with grilled vegetables, fresh mozzarella, and basil. The sturdy texture holds up perfectly to hearty fillings without becoming soggy.

FAQs About Garlic Rosemary Focaccia

Can I make Garlic Rosemary Focaccia without a stand mixer? Absolutely! This Garlic Rosemary Focaccia recipe is designed for hand mixing. The wet dough actually benefits from gentle handling rather than aggressive kneading.

How do I know when my Garlic Rosemary Focaccia is properly risen? Your dough should roughly double in size and feel light and jiggly when gently shaken. The surface should look slightly domed and have visible air bubbles.

Can I freeze Garlic Rosemary Focaccia dough? Yes! After the first rise, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator, then continue with shaping and the final rise.

What’s the best way to get crispy edges on Garlic Rosemary Focaccia? Use plenty of olive oil in your pan and make sure your oven is fully preheated. The oil creates steam that helps develop that golden, crispy crust we all love.

Is Garlic Rosemary Focaccia suitable for vegetarians? Yes! This Garlic Rosemary Focaccia recipe is completely vegetarian and can easily be made vegan by ensuring your bread flour doesn’t contain any animal-derived additives.

Conclusion

Creating perfect Garlic Rosemary Focaccia at home is simpler than you might think, and the rewards are absolutely worth the wait. This recipe has become a cornerstone in my kitchen at dishfoody.com because it brings people together around something truly special – the aroma alone will have neighbors asking what smells so incredible!

Fire up your oven and try this Garlic Rosemary Focaccia tonight! Join thousands of home bakers who’ve made this recipe a family favorite, and don’t forget to share your beautiful creations with us. Once you master this technique, explore our collection of artisan bread recipes and Italian-inspired dishes that pair perfectly with homemade focaccia.

Garlic Rosemary Focaccia: The Ultimate Italian Bread Recipe

Print Recipe

Perfect Garlic Rosemary Focaccia with crispy edges and soft, airy interior. This Italian bread recipe uses simple ingredients for bakery-quality results at home.

• Author: ssam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: breakfast
• Cuisine: italian

Ingredients

Scale 1x2x3x

• 4 cups bread flour,
• 2 teaspoons instant yeast,
• 2 teaspoons sea salt,
• 1¾ cups warm water (110°F),
• ¼ cup extra virgin olive oil,
• 6 cloves garlic, thinly sliced,
• 3 tablespoons fresh rosemary leaves, chopped,
• ⅓ cup extra virgin olive oil,
• 1 teaspoon flaky sea salt,
• Freshly cracked black pepper

Instructions

• Combine flour, yeast, and salt in a large bowl. Add warm water and olive oil, mix until shaggy dough forms.
• Transfer to oiled bowl, cover with damp towel, rise 2 hours until doubled.
• Oil 9×13 pan, transfer dough, stretch to fit. Cover and rise 45-60 minutes until puffy.
• Preheat oven to 425°F. Dimple surface, drizzle with oil, add garlic, rosemary, and salt. Bake 25-30 minutes until golden.

Nutrition

• Serving Size: 1 servings
• Calories: 245 kcal
• Sugar: 0.5 g
• Sodium: 485 mg
• Fat: 10.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 34g
• Fiber: 1.5 g
• Protein: 6.5 g