The Ultimate Guide to Baking Homemade Garlic and Rosemary Focaccia Bread
Discover the secret to making the BEST Garlic and Rosemary Focaccia Bread you’ve ever tasted! This recipe delivers a focaccia that is perfectly crunchy and flaky on the outside, yet unbelievably pillowy soft and airy on the inside. It’s ideal for dipping into quality olive oil and balsamic vinegar, or for creating the most delectable sandwiches. Prepare to amaze your taste buds and impress your guests with this simple yet sophisticated Italian flatbread.
There’s a special joy that comes with baking bread at home, and if you’re seeking an easy, incredibly satisfying, and truly rewarding experience, I wholeheartedly recommend venturing into the world of focaccia. With its signature dimpled surface, a delightfully chewy and airy interior, and a subtly crunchy, golden exterior, focaccia stands out as one of the most gratifying breads to prepare and savor. Beyond its incredible texture and taste, it’s naturally vegan and offers endless culinary possibilities, making it a versatile staple for any home cook.
This particular recipe for garlic and rosemary focaccia was born out of a quest to recreate a beloved bread we frequently purchased from a local bakery. We simply couldn’t get enough of its distinctive flavor and texture. After much experimentation, I finally cracked the code, and the results were so spectacular that the first batch barely lasted 24 hours in my household! It quickly became a new family favorite, cementing its place as a go-to for any meal or gathering.
A Quick Note on Rise Time: When I initially developed this focaccia recipe in 2014, it featured a much quicker rise time. However, through continued refinement and a deeper understanding of dough development, I’ve since updated the process to include two distinct rises. While the original quick-rise method still yields a delicious loaf (around 2 hours total rise time), the flavor complexity and the sublime, airy texture truly reach their peak after a longer fermentation. I now highly recommend allowing for an extended 24-hour rise in the fridge, or an 8-hour rise at room temperature on the counter. This patient approach allows the yeast to work its magic, developing incredible depth of flavor and an unparalleled crumb structure that makes all the difference.
What Exactly is Focaccia? A Journey into Italian Flatbread
Focaccia is a cherished flatbread that originates from Italy, steeped in history and culinary tradition. Often likened to a pizza crust, it’s sometimes affectionately called “pizza bianca” (white pizza) in certain regions due to its similar base, though it’s typically thicker and softer, designed for dipping or as a side rather than holding numerous toppings like a traditional pizza. Its name is thought to come from the Roman phrase “panis focacius,” meaning “hearth bread,” referring to its ancient baking method on hot coals or stones.
This versatile bread serves as a fantastic canvas for a myriad of flavorings. While our recipe highlights garlic and rosemary, you can get creative by adding olives, sun-dried tomatoes, caramelized onions, or even fresh herbs and vegetables to create stunning focaccia art bread. Focaccia is wonderfully adaptable: serve it as a hearty accompaniment to soups and stews, transform it into gourmet sandwiches, or simply enjoy it warm with a drizzle of your finest olive oil. Its rustic charm and irresistible taste make it a staple in Italian cuisine and a beloved bread worldwide.
What Makes This Garlic and Rosemary Focaccia Recipe Truly Stand Out?
This particular garlic and rosemary focaccia isn’t just good; it’s extraordinary, and it all comes down to a few key elements that ensure a spectacular outcome every time. The secret lies in its slow, patient rise—whether for 8 hours on the counter or an extended 24 hours in the refrigerator overnight. This long fermentation process is crucial, allowing the yeast ample time to develop complex flavors and create an incredibly airy, open crumb structure that results in that signature pillowy softness and spongy (in the best possible way!) texture. Each bite offers a delightful resilience that’s simply addictive, making it absolutely perfect for soaking up rich olive oil and tangy balsamic vinegar.
Beyond the rise, the finishing touches elevate this bread to another level. Before baking, the dough is generously brushed with extra virgin olive oil, which not only imparts a beautiful golden hue but also locks in moisture, contributing to that irresistible crunchy and flaky exterior. A liberal sprinkling of coarse sea salt adds a vital textural contrast and bursts of savory flavor that complement the bread’s richness. And, of course, the stars of the show are the aromatic additions: thinly sliced roasted garlic, which softens and sweetens during baking, infusing the bread with a mellow, profound garlic essence, paired with fragrant dried rosemary and Italian seasoning. These herbs provide a beautiful, earthy balance to the garlic, making every single slice an incredibly delicious experience. Trust me, this focaccia is truly exceptional!
Key Ingredients and Their Important Roles
Below is crucial information regarding the ingredients and instructions. The complete recipe with precise measurements and detailed steps can be found in the recipe card further DOWN BELOW.
- Flour – I primarily use all-purpose flour for its balanced protein content, which provides a tender yet structured crumb. However, you can absolutely achieve fantastic results with bread flour, which has a higher protein content and will give you a slightly chewier focaccia. For those seeking a gluten-free option, explore our dedicated Gluten Free Focaccia Bread recipe.
- Instant Yeast – This is the magic behind our bread’s beautiful rise. Instant yeast is fantastic because it can be mixed directly with dry ingredients, saving you the step of proofing it in warm water. Always ensure your yeast is fresh! Old or inactive yeast will prevent your dough from rising, leading to a dense loaf.
- Sugar – Don’t skip this! While it might seem odd in a savory bread, sugar is essential for “feeding” the yeast, jumpstarting its activity and ensuring a robust rise. Rest assured, it doesn’t make the focaccia sweet; it’s entirely consumed by the yeast during fermentation. You can use granulated sugar, or even a touch of maple syrup as an alternative.
- Sea Salt – A crucial ingredient for flavor, sea salt also plays a role in controlling yeast activity and strengthening the gluten structure. What would focaccia be without that delightful crunch and burst of savory goodness from a generous sprinkle of sea salt on top? It truly makes the flavors pop.
- Water – The temperature of your water is paramount for activating the yeast without killing it. You want it warm enough to feel pleasant to the touch, like a warm bath (ideally between 120° to 130°F or 49° to 54°C). If it’s too hot, it will destroy the yeast, and if it’s too cold, the yeast won’t activate properly, leading to a poor rise.
- Extra Virgin Olive Oil – This is not just any oil; it’s a cornerstone of authentic focaccia. Using high-quality extra virgin olive oil is non-negotiable for achieving the rich flavor, moist interior, and beautifully crusty exterior that defines this bread. I strongly advise against reducing the amount; it’s vital for moisture, flavor, and contributes significantly to the bread’s characteristic flaky crunch.
- Dried Italian Seasoning & Dried Rosemary – These aromatic herbs are perfectly complementary to the garlic, imparting that classic Mediterranean fragrance and savory depth. Dried herbs work wonderfully here, distributing their flavor evenly throughout the bread.
- Garlic – Thinly sliced garlic cloves add incredible flavor. Roasting them lightly before adding them to the dough can bring out a sweeter, milder garlic essence, perfectly mellowing into the bread as it bakes.
How to Make the Perfect Focaccia Bread: A Step-by-Step Guide
For a comprehensive list of ingredients with specific quantities and detailed instructions, please refer to the full recipe card located further DOWN BELOW.
1. Mix the Dry Ingredients: In a generously sized mixing bowl, combine your all-purpose flour, instant yeast, granulated sugar, and salt. Stir these ingredients thoroughly until they are uniformly blended. This ensures that the yeast and salt are evenly distributed throughout the dough, setting the stage for a consistent rise and flavor.
2. Warm the Water with Olive Oil: In a 2-cup glass measuring cup or a microwave-safe bowl, combine the specified amount of water with 2 tablespoons of extra virgin olive oil. Gently microwave this mixture on HIGH in 15-second intervals. Your goal is to reach a temperature that feels very warm to the touch but not uncomfortably hot (between 120°F to 130°F / 49°C to 54°C). This temperature range is ideal for activating the yeast without damaging it.
3. Incorporate the Wet into the Dry: Carefully pour the warmed water and olive oil mixture into the bowl containing your dry ingredients. Stir with a sturdy spoon or a Danish dough whisk until a shaggy, cohesive dough forms. It won’t be perfectly smooth at this stage, but all the flour should be hydrated.
4. First Rise (Long Fermentation): Gently fold the dough over a few times within the bowl to start building some structure. Then, transfer the dough to a clean bowl that has been lightly oiled (you can use about ½ tablespoon of olive oil for this). Cover the bowl tightly with plastic wrap or a clean kitchen towel. Now, let the magic happen: allow the dough to rise for 6-8 hours at room temperature on your kitchen counter, or for an even more profound flavor development, let it rise slowly in the refrigerator overnight for 18-24 hours. This extended cold fermentation is key to the focaccia’s incredible texture and complex taste.
5. Prepare Your Baking Pan & Second Rise: Generously oil a 13 x 9-inch baking pan with extra virgin olive oil. Be quite liberal with the oil; this is essential for a crispy bottom crust and preventing sticking. Gently pour or scrape the risen dough into the prepared pan. Don’t worry if the dough doesn’t immediately spread to fill the corners; it will naturally relax and expand during the second rise. Cover the pan with a clean kitchen towel and let it rise in a warm spot for approximately 2 hours. During this time, the dough will naturally spread out and increase significantly in volume, becoming light and airy.
6. Preheat Oven: While your dough is finishing its second rise, preheat your oven to 400°F/200°C. Ensure it’s fully preheated before placing the focaccia inside.
7. Dimple and Season: Once the dough has completed its second rise, lightly oil your fingertips. Gently press them into the dough all over, creating the characteristic dimples that give focaccia its unique appearance and texture. These dimples will hold the delicious olive oil and seasonings. Into some of these holes, evenly distribute the thinly sliced garlic pieces. Then, generously sprinkle the Italian seasoning and dried rosemary across the entire surface. Finish by drizzling the remaining 2 tablespoons of olive oil over the seasoned dough, ensuring every part gets some golden goodness.
8. Bake to Golden Perfection: Place the seasoned focaccia into your preheated oven and bake for approximately 30 minutes, or until the top is a beautiful golden brown and the edges are visibly crisp. Once baked, remove it from the oven and let it cool slightly in the pan before transferring it to a cutting board. If desired, sprinkle with a bit more sea salt for an extra flavor boost. Slice into generous pieces and serve warm, ideally with additional extra virgin olive oil and balsamic vinegar for dipping. Enjoy every mouth-watering bite!
Expert Tips for Focaccia Perfection
Achieving the perfect focaccia is a delightful journey, and these expert tips will help ensure your bread turns out spectacular every single time:
- Embrace the Long Rise Time: I truly cannot overstate the importance of the extended rise time. While it’s tempting to rush the process, allowing the dough to rise for 8 hours on the counter or 18-24 hours in the fridge profoundly develops both the flavor and the characteristic airy, open texture. This slow fermentation creates a more complex, nuanced taste and a far superior crumb.
- Always Check Your Yeast for Freshness: Nothing is more disheartening than putting in all the effort only for your bread not to rise. Before you begin, take a moment to ensure your yeast is fresh and active. A simple test with warm water and a pinch of sugar will confirm its vitality, saving you from potential disappointment.
- Don’t Skimp on the Olive Oil: Extra virgin olive oil is not just an ingredient; it’s a star player in focaccia. It’s essential for achieving that beautifully crispy bottom crust, a moist and tender interior, and a rich, authentic flavor. Be generous when oiling your pan and drizzling over the top – it truly makes a difference in getting that perfect mix of crispy, flaky, and soft in every bite.
- Use Coarse or Flaky Sea Salt for the Exterior: For the ultimate flavor and texture contrast, opt for larger granules of sea salt, such as coarse sea salt or flaky sea salt, for sprinkling over the top just before baking (and perhaps a little extra after baking). These larger crystals provide a delightful textural crunch, a more intense burst of saline flavor, and an attractive finish that regular table salt cannot replicate.
- Perfect Your Dimpling Technique: The dimples are more than just decorative; they create pockets for the olive oil and seasonings to pool and infuse the bread with flavor, while also preventing large air bubbles from forming on the surface. Use lightly oiled fingers and press firmly, but gently, almost to the bottom of the pan, to create those iconic indentations.
- Experiment with Toppings: While garlic and rosemary are a classic combination, focaccia is incredibly versatile. Feel free to explore other toppings like thinly sliced cherry tomatoes, olives, caramelized onions, sun-dried tomatoes, or even a sprinkle of Parmesan cheese (if not keeping it vegan).
- Consider Your Baking Pan: A dark metal baking pan will often yield a crispier bottom crust than a lighter colored one. Cast iron skillets or enameled cast iron pans can also produce excellent results due to their even heat distribution, contributing to a wonderfully golden and crispy base.
Storing and Reheating Your Delicious Focaccia
Focaccia is undeniably at its peak when it’s fresh from the oven, warm and fragrant. However, if you find yourself with leftovers (a rare but delightful problem!), proper storage will help maintain its deliciousness. Once completely cooled, place the focaccia in an airtight container or a large zip-top bag. It will keep well on your kitchen counter for up to 2 days. If the bread loses some of its signature crispness during storage, you can easily revive it. Simply place it in an oven preheated to 350°F (175°C) for about 5 to 7 minutes. This short reheating burst will help restore some of its beloved crusty exterior and warm its soft interior, making it almost as good as fresh. You can also freeze individual slices or the whole loaf, tightly wrapped, for up to 1 month. Thaw at room temperature and refresh in the oven.
Craving More Homemade Bread? Try These Recipes!
- No Knead Dutch Oven Bread
- Vegan Naan Bread
- Gluten Free Focaccia Bread
Garlic and Rosemary Focaccia Bread
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Ingredients
- 3 ¼ cups all-purpose flour , or Gluten Free Focaccia Bread for gluten free
- 2 ¼ teaspoons instant yeast, (or 1 packet)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ½ cups water
- 4 ½ tablespoons extra virgin olive oil, + more for greasing the pan
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried italian seasoning
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt
Instructions
- Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.
- Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture.
- Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge.
- Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.
- Preheat oven to 400°F/200°C.
- Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and dried rosemary all over too. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.
- Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!
Notes
Expert Tips & FAQ for making the Best Focaccia Bread
Rise Time – I know it’s tempting to skip the rise time, but let me count the ways it makes a massive difference! You *can* reduce it to only a 2 hour rise time, and a 30 minute second rise and it’ll great
Checking Your Yeast is Fresh – You would never want to do all of that work just for your bread not to rise! Ensure your yeast is fresh!
Serve with a dip – If you’re like me, as amazing as this bread is by itself, you’ll want to include a olive oil and balsamic vinegar dip – equal parts, swirled together and drizzled over the bread.
Don’t skimp on the olive oil – especially if you want that crispy bottom and that mix of crispy flaky and soft in one bite.
Use coarse sea salt or flaky sea salt on the exterior – if you have the option, I highly recommend larger sea salt granules on the outside of the bread such as flaky sea salt or coarse larger sea salt. More bite, more flavour nuance and it’s prettier too!
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