Garlic Rosemary Focaccia Bread Recipe

If you’ve ever wanted to bake bread that smells like heaven and tastes even better, let me introduce you to my favorite Garlic Rosemary Focaccia Bread Recipe. This isn’t just any focaccia—it’s a buttery, garlicky, herb-infused delight with that signature crispy-on-the-outside, pillowy-on-the-inside texture that’s impossible to resist. Whether you’re a seasoned baker or just dipping your toes into homemade bread, this recipe has got you covered. Stick with me, and I’ll walk you through all my tips so your kitchen smells amazing and your bread turns out perfect every single time.

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Ingredients & Why They Work

The ingredients here are simple but powerful; each component plays a vital role in creating that classic focaccia texture and flavor. Plus, knowing a bit about why each ingredient matters helps you troubleshoot or tweak to your liking.

• Warm Water: Vital for activating yeast; too hot can kill it, too cold slows it down.
• Granulated Sugar: Feeds the yeast, helping it to bubble up and create that airy dough.
• Instant Yeast: I love using instant yeast because it mixes directly into flour without needing proofing.
• All Purpose Flour: The backbone of the dough, providing structure while still allowing tenderness.
• Salt: Enhances flavor and controls yeast activity, balancing the dough perfectly.
• Olive Oil: Adds moisture, richness, and creates the crisp, golden crust outside and soft, flavorful crumb inside.
• Fresh Rosemary: Its piney fragrance pairs beautifully with garlic, creating the signature herbal note.
• Whole Garlic Bulbs: Roasting garlic tones down sharpness and creates that mellow, sweet garlic flavor in the bread and on top.
• Coarse Salt (for topping): Adds crunch and bursts of salty contrast that elevate the flavor.

Tweak to Your Taste

I love this Garlic Rosemary Focaccia Bread Recipe as is, but I also often customize it depending on the mood or what’s in my pantry. You’ll enjoy experimenting with simple tweaks to make it your own.

• Herb Variations: Sometimes I swap rosemary for thyme or add a bit of sage for a different but still herbal aroma.
• Garlic Intensity: If you’re a garlic fanatic like me, adding extra roasted garlic on top just before baking took this bread over the moon.
• Olive Oil Quality: Using the best extra virgin olive oil you have makes a huge difference—you’ll taste it in every bite.
• Dietary Substitutions: For a gluten-free twist, try a blend of gluten-free flours but note the texture will be denser and might require more liquid.

Step-by-Step: How I Make Garlic Rosemary Focaccia Bread Recipe

Step 1: Activate the Yeast With Care

First, grab a thermometer and make sure your water is between 105°F and 115°F—that sweet spot wakes the yeast gently. Add the sugar and instant yeast into the water and let it sit for about 5 minutes until it’s frothy and bubbly. This tells you your yeast is alive and kicking. No froth? Restart with fresh yeast or check your water temperature!

Step 2: Roast the Garlic

While the yeast is doing its thing, preheat your oven to 350°F. Take those garlic bulbs, separate the cloves, peel them, and spread them in a small skillet. Roast for about 30 minutes until golden and soft. Roasting garlic changes it from sharp and raw to mellow and sweet, and half the cloves will go in the dough, with the rest reserved for the top. Trust me, this step transforms the bread’s flavor.

Step 3: Mix the Dough

Measure your flour carefully using the spoon-and-level method—that way you won’t pack too much flour or end up with a dry dough. In your stand mixer bowl with the dough hook, combine the flour, salt, ¼ cup olive oil, and the chopped roasted garlic cloves. Turn the mixer on low and slowly pour in the yeast mixture. Once everything looks mixed, crank the speed to medium and let it knead for about 5 minutes.

If your dough feels sticky, don’t panic—just sprinkle a bit more flour, but avoid adding too much or your bread will be dense. The dough should pull away from the bowl and be soft but not sticky.

Step 4: Let the Dough Rise

Move your dough to a large bowl lightly coated in olive oil, then brush the top of the dough with more olive oil. Cover the bowl tightly with plastic wrap and tuck it into a warm spot for about 1½ hours. The dough should double in size—this is where the magic of fermentation happens, building flavor and airy texture. If your kitchen is chilly, try placing the bowl near a warm appliance or in an oven set to just about 100°F and turned off.

Step 5: Shape and Second Rise

After the first rise, preheat your oven to 400°F. Grease a 9×13-inch baking sheet with olive oil (don’t skimp—this oil helps with crisping and flavor). Dump the dough onto the pan and use your fingers to gently stretch and press it to fill the pan evenly. It’s okay if it resists at first; just relax and work slowly. Cover it again with plastic wrap and let it rise another 30 minutes.

Step 6: The Signature Dimpling and Final Touches

Now comes the fun part—use your fingertips to poke deep little holes all over the dough. These dimples aren’t just decorative; they trap oil and air bubbles to create that classic focaccia texture. Brush the top with more olive oil, sprinkle with the remaining roasted garlic cloves, fresh rosemary needles, and a scattering of coarse salt. These layers of flavor come together beautifully once baked.

Step 7: Bake and Enjoy

Bake on the middle rack for about 20 minutes until the bread is golden brown and crispy on top. As soon as it’s out of the oven, brush the surface lightly again with olive oil for that glossy finish and extra richness. Let cool slightly, but I warn you—you’ll want to dig in right away!

How to Serve Garlic Rosemary Focaccia Bread Recipe

Garnishes

For garnishes, I love sprinkling just a touch of flaky sea salt right after baking for that satisfying crunch, plus a few fresh rosemary sprigs on top for that gorgeous presentation and an extra hit of fragrance. Sometimes, a drizzle of balsamic glaze or a smear of whipped ricotta makes it feel extra special when serving.

Side Dishes

This focaccia pairs wonderfully with soups like tomato basil or butternut squash, crisp salads with citrus vinaigrette, or alongside a charcuterie board. In fact, I sometimes toast slices and use them for sandwiches too—it adds a rustic, flavorful twist.

Creative Ways to Present

For gatherings, I’ve arranged focaccia squares layered with fresh mozzarella, heirloom tomatoes, and basil on a wooden board—almost like an edible centerpiece. Or, cut into thick slices and stacked with grilled vegetables and prosciutto for an eye-catching display. It’s definitely a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover focaccia stores best in an airtight container at room temperature for up to 2 days. I like wrapping it in a clean kitchen towel inside a bread box to keep it from drying out but still maintaining the crust crispness.

Freezing

If you want to prep ahead, focaccia freezes beautifully. Wrap individual portions tightly in plastic wrap and store in a zip-top freezer bag. When you’re ready, thaw at room temperature—it’s almost like fresh-baked!

Reheating

I reheat focaccia wrapped loosely in foil at 350°F for about 10 minutes. This helps refresh the crust while warming the crumb without drying it out. A quick brush with olive oil after reheating revives that fresh-baked sheen and flavor.

FAQs

Final Thoughts

This Garlic Rosemary Focaccia Bread Recipe feels like a warm hug in bread form—comforting, flavorful, and surprisingly easy to make once you get the hang of it. It’s one of those recipes I always go back to when I want something fresh, homemade, and impressive without needing fancy ingredients or complicated techniques. Give it a try, and I promise you’ll fall in love with baking bread the way I did. Plus, you’ll have your kitchen smelling like an Italian bakery—what’s not to love?

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