Garlic Rosemary Focaccia
A soft oven baked Italian flat bread that is infused with Garlic, Rosemary and Olive oil. Great as a side and also makes a wonderful sandwich bread. Take a bite into this soft crusted bread, and it will leave you asking for more!
#5min active time
Garlic rosemary focaccia is a versatile flat bread. It is similar in style and texture to pizza dough. It is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread or snack. Kids would relish dunking it in a bowl of warm marinara sauce. As a vegetarian option you can always slather some butter on top!
Bread flour and yeast are key ingredients in this recipe. I tend to use bread flour instead of All purpose flour while making bread and pizza. Bread flour has a higher protein content which leads to more stability, form and rise in the dough, allowing it to lift and hold shape. The higher content of gluten in bread flour makes it ideal for airy, chewy bread, rather than dense bread. You can always replace bread flour with All purpose flour but you may not achieve the same results.
Serves 3 Prep Time 15min Total Time 1 hr 30 min
● 2 cups Bread Flour
● 2 1/4 tsp Active dry yeast
● 3/4 cup warm water
● 1 1/2 tsp Sugar
● 1 tsp Salt
● 1 tbsp Finely chopped Garlic or Garlic powder
● 1 tbsp fresh or dried Rosemary
● 2 tbsp Olive oil
1. Proof the yeast: Warm the water. The temperature should be that of a baby bath not too hot as it will kill the yeast or not too cold. I usually warm it in the microwave for about 8 seconds. Add the sugar and the yeast and let it sit for 10 min until bubbly. If you are using instant yeast you don't have to proof it. Just add the yeast along with the flour. But, please make sure to add the salt away from the yeast as that could hinder the rise.
2. You can use a stand mixer to knead the dough or do it manually.
3. Take the bread flour in a large bowl, add salt and garlic. Add the bubbly proofed yeast and knead to a soft dough.
4. Fold in the chopped rosemary and add olive oil.
5. Cover the bowl with a cling wrap and rest it at room temperature for an hour or until the dough is double in size
6. Preheat the oven to 425F.
7. Punch the dough and roll it on a parchment lined baking tray. Keep it about 1/2 inch thick. Apply some olive oil.
8. Once the oven is preheated, bake for 15 minutes.
9. Garlic rosemary focaccia is ready to be served!
Best served warm with a dipping sauce! Possibilities are endless here. You can also serve it as a sandwich bread with some olive tapenade for a comforting lunch or dinner. Or just add it to your bread basket as a side during pasta night.