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Rosemary Garlic Focaccia

A soft, fluffy Italian bread topped with fresh rosemary and roasted garlic, offering a savory and aromatic flavor. Perfect as a side for any meal or as a snack on its own.

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Rosemary Garlic Focaccia - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Activate the Yeast:
Combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
Mix the Dough:
Combine flour, salt, yeast mixture, and olive oil to form the dough. Knead until smooth and elastic.
Let the Dough Rise:
Cover the dough and let it rise for about 1 hour until doubled in size.
Prepare for Baking:
Press the dough into a pan, drizzle with olive oil, and make dimples. Top with garlic, rosemary, and sea salt.
Bake the Focaccia:
Bake for 20-25 minutes, until golden brown and fragrant.
Cool and Serve:
Cool slightly before slicing and serving.
Rosemary Garlic Focaccia - secondary view

How to Make Rosemary Garlic Focaccia

Activate the Yeast
Combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
Mix the Dough
Combine flour, salt, yeast mixture, and olive oil to form the dough. Knead until smooth and elastic.
Let the Dough Rise
Cover the dough and let it rise for about 1 hour until doubled in size.
Prepare for Baking
Press the dough into a pan, drizzle with olive oil, and make dimples. Top with garlic, rosemary, and sea salt.
Bake the Focaccia
Bake for 20-25 minutes, until golden brown and fragrant.
Cool and Serve
Cool slightly before slicing and serving.
Baking Tips
For extra garlic flavor, roast the garlic cloves in olive oil before adding them to the dough.
Let the dough rise in a warm place to ensure it rises properly.
Add a drizzle of balsamic vinegar and olive oil for dipping if serving as an appetizer.
For a more intense rosemary flavor, add extra chopped rosemary to the dough before baking.
Rosemary Garlic Focaccia - tertiary view

Rosemary Garlic Focaccia

A soft, fluffy Italian bread topped with fresh rosemary and roasted garlic, offering a savory and aromatic flavor. Perfect as a side for any meal or as a snack on its own.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Chef
JUE
Category
Bread, Side Dish
Difficulty
Easy
Cuisine
Italian
Yield
1 loaf (8-10 servings)
Dietary
Vegetarian
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Ingredients

Custard Cream
01
2 1/4 teaspoons active dry yeast
02
1 teaspoon sugar
03
1 cup warm water (110°F or 43°C)
04
3 cups all-purpose flour
05
1 teaspoon salt
06
1/4 cup extra virgin olive oil (plus extra for drizzling)
07
1 tablespoon fresh rosemary, chopped (plus extra for garnish)
08
4 garlic cloves, thinly sliced
09
1 tablespoon coarse sea salt

Instructions

01
In a small bowl, combine the warm water, yeast, and sugar. Stir and let it sit for 5-10 minutes, until the mixture becomes frothy.
02
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
03
Stir until a dough forms, then turn it out onto a floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
04
Place the dough in a greased bowl, cover with a damp towel, and let it rise for about 1 hour, or until doubled in size.
05
Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking pan or line it with parchment paper.
06
Punch down the dough and transfer it to the prepared pan. Gently stretch and press the dough into the corners of the pan.
07
Drizzle a little olive oil over the dough and use your fingers to make dimples all over the surface.
08
Evenly sprinkle the sliced garlic, chopped rosemary, and coarse sea salt over the top.
09
Bake for 20-25 minutes, or until the focaccia is golden brown and the garlic is fragrant.
10
Remove from the oven and allow it to cool for a few minutes before slicing and serving.