Description
This Garlic Rosemary Focaccia is a fragrant and flavorful Italian bread featuring roasted garlic, fresh rosemary, and a crispy olive oil crust. Perfect for serving as a side or enjoying on its own, this recipe uses a stand mixer for easy dough preparation and includes two rises to develop a light, airy texture.
Ingredients
Scale
Dough Ingredients
- 1 1/3 cups warm water (105°F to 115°F)
- 2 teaspoons granulated sugar
- 1 ounce instant yeast (2 1/4 teaspoons)
- 3 3/4 cups all-purpose flour (480 g)
- 2 teaspoons salt
- 1/4 cup olive oil
- 3 sprigs fresh rosemary
- 1/2 cup olive oil (divided for brushing and baking)
Garlic Ingredients
- 2 whole garlic bulbs, separated and peeled
Topping
- Coarse salt for sprinkling
- Some reserved roasted garlic cloves (from the 2 bulbs)
- Fresh rosemary leaves
Instructions
- Activate Yeast: Using a thermometer, ensure the warm water is between 105°F to 115°F. Stir in the granulated sugar and instant yeast, then let it sit for 5 minutes until frothy.
- Roast Garlic: Preheat the oven to 350°F. Place the peeled whole garlic cloves in a small skillet and bake for about 30 minutes until soft and fragrant. Chop half of the roasted garlic to add to the dough and keep the rest for topping.
- Mix Dry Ingredients: Measure 3 3/4 cups of all-purpose flour using the spoon and leveling technique. Combine flour and salt in the stand mixer bowl fitted with a dough hook.
- Combine Ingredients: Add 1/4 cup of olive oil and the chopped roasted garlic cloves to the flour mixture. Pour the yeast mixture into the flour and mix slowly until combined. Increase to medium speed and knead for 5 minutes until the dough pulls away from the bowl and is not sticky; add a little more flour if necessary.
- First Rise: Transfer dough to a large bowl greased with olive oil. Brush the surface of the dough with olive oil and cover with plastic wrap. Place in a warm spot to rise for 1 1/2 hours until doubled in size.
- Prepare Baking Sheet: Preheat the oven to 400°F. Grease a 9×13-inch baking sheet with olive oil. Transfer the risen dough onto the baking sheet and press it out evenly to cover the entire surface.
- Second Rise: Cover the dough again with plastic wrap and let it rest in a warm place for 30 minutes until it rises again.
- Dimple Dough and Add Toppings: Use your fingers to poke holes evenly over the dough surface. Brush generously with olive oil, then sprinkle with reserved roasted garlic cloves, fresh rosemary leaves, and coarse salt.
- Bake: Place the focaccia on the middle rack of the oven and bake for about 20 minutes until golden brown.
- Final Brush: Remove from the oven and lightly brush the top again with olive oil for a shiny finish and extra flavor.
Notes
- Use a kitchen thermometer to ensure the water temperature is ideal for yeast activation to avoid killing the yeast.
- Roasting the garlic softens its flavor, making the focaccia rich but not overpoweringly pungent.
- The dough should be slightly sticky but should pull away from the bowl; add flour sparingly to avoid a dense bread.
- The two rises are important to develop the light and airy texture typical of focaccia.
- Coarse salt adds a nice crunchy contrast to the soft bread and enhances flavors.
- Fresh rosemary can be substituted with dried rosemary if fresh is unavailable, but use less as dried is more potent.
- The dough can be made a day in advance and refrigerated after the first rise for convenience; allow it to come to room temperature before shaping and the second rise.
Nutrition
- Serving Size: 1 slice (approx. 1/8 focaccia)
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
