Name: Garlic Rosemary Focaccia Bread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1-1/3 cup warm water (105°F to 115°F); 2 teaspoons granulated sugar; 1 ounce instant yeast (2-¼ teaspoons); 3-3/4 cups all purpose flour (480g); 2 teaspoons salt; 1/4 cup olive oil; 3 sprigs fresh rosemary; 1/2 cup olive oil (divided); 2 whole garlic bulbs, bulbs separated and peeled; Coarse salt for topping

Jump to Recipe· 4.4 from 25 reviews

If you’ve ever craved a bread that’s both hearty and fragrant, you’re going to love this Garlic Rosemary Focaccia Bread Recipe. It’s the perfect balance of crispy edges, chewy interior, and that irresistible aroma of garlic and fresh rosemary. Trust me, once you make this at home, you’ll be hooked — whether it’s for a casual weeknight dinner, a dinner party, or just a special treat with your coffee or soup. Keep reading because I’m going to walk you through every step so you get that perfect golden crust and soft crumb every single time.

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Why This Recipe Works

Perfect Yeast Activation: Using water between 105°F and 115°F ensures the yeast wakes up just right, giving you that lovely rise.
Roasted Garlic Magic: Baking the garlic bulbs beforehand softens their flavor and adds a mellow sweetness that’s mellow but distinct in every bite.
Olive Oil Abundance: Both in the dough and brushed on top, olive oil gives focaccia that supple, glossy crust and moist interior.
Hands-On Finger Dimpling: It’s not just tradition — those dimples trap the oil and toppings so every slice is bursting with flavor.

Garlic Rosemary Focaccia Bread, homemade focaccia bread recipe, garlic rosemary bread, easy focaccia recipe, crispy garlic rosemary bread - A large rectangular focaccia bread with a golden-brown crust sits in a well-used metal baking tray. The top layer is dotted with small indentations filled with olive oil and scattered rosemary leaves and garlic cloves, giving it a textured look. The bread’s surface has an armchair-soft, bumpy texture with some spots darker than others from baking. The tray is placed on a white marbled surface with garlic bulbs, a blue and red checkered cloth, and fresh rosemary sprigs nearby, adding to the rustic kitchen setting. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Rosemary Focaccia Bread Recipe plays its role in developing texture, flavor, or rise, giving you that authentic Italian feel. Picking quality ingredients, especially fresh rosemary and good olive oil, really elevates this bread. Here’s what you need and why:

Garlic Rosemary Focaccia Bread, homemade focaccia bread recipe, garlic rosemary bread, easy focaccia recipe, crispy garlic rosemary bread - Flat lay of a small white ceramic bowl of warm water, a few granulated sugar crystals beside it, a small white ceramic bowl with instant yeast granules, a mound of all-purpose flour on a simple white plate, two teaspoons of salt in a small white bowl, a small white ceramic bowl containing golden olive oil, three fresh rosemary sprigs with vibrant green needles, two whole uncracked garlic bulbs with several peeled cloves arranged nearby, and some coarse salt sprinkled artfully on the surface, all arranged in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: The perfect temperature activates the yeast without killing it—using a thermometer really helps here.
Granulated sugar: Just a touch for the yeast to feast on, speeding up the rise.
Instant yeast: Reliable and fast-acting, I love that this yeasts gets the dough puffed perfectly in about 1.5 hours.
All purpose flour: Provides a great balance between chewiness and tenderness for focaccia.
Salt: Enhances all the flavors and controls the yeast activity.
Olive oil: Key for moist crumb and crisp crust, plus it ties in those herby flavors.
Fresh rosemary: Aromatic and woodsy, it’s one of my favorite focaccia toppings that truly shines with garlic.
Whole garlic bulbs: Roasted so their sharpness mellows; half gets mixed in, the other half adorns the top.
Coarse salt: A final sprinkle adds crunch and salty bursts that balance the bread’s richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Garlic Rosemary Focaccia Bread Recipe is! You can keep it classic as is, but I often tweak it depending on the mood or meal. Don’t be shy to experiment — focaccia was made for personalization.

Variation: One easy twist I adore is adding sun-dried tomatoes or olives right on top before baking — it turns this into a Mediterranean feast.
Dietary: For a gluten-free spin, swapping out the flour isn’t straightforward but you can try a mix of gluten-free flours and xanthan gum with some patience.
Difficulty: If you’re new to bread baking, try proofing the yeast in extra-warm (not hot!) water and give yourself extra rising time; patience rewards you!

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

Step 1: Wake Up That Yeast

Grab your thermometer and warm your water between 105°F and 115°F — this is the sweet spot that wakes your yeast up without shocking it. Mix in the sugar and instant yeast, then give it about 5 minutes to get frothy and bubbly on top. This little bloom is your first success signal — if it doesn’t foam, you may need fresher yeast.

Step 2: Roast Your Garlic

While the yeast gets busy, preheat your oven to 350°F and roast those garlic cloves. I usually pop the whole peeled bulbs on a small skillet, baking them for about 30 minutes until soft and fragrant. Once out, chop half the cloves finely for the dough and hold the rest aside for the topping—this step mellows sharp garlic bite into sweet, caramelized goodness.

Step 3: Mix the Dry Ingredients and Start Your Dough

Measure your flour carefully (I use the spoon-and-level method to avoid compacting it) and add it, salt, ¼ cup olive oil, and the chopped roasted garlic to your stand mixer bowl fitted with the dough hook. Slowly pour in your yeast mixture while mixing on low. Once combined, spin your mixer up to medium speed and knead for about 5 minutes. If the dough feels sticky, add a little more flour bit by bit — the dough should pull away from the bowl and feel soft, not tacky.

Step 4: First Rise

Transfer the dough to a large bowl generously greased with olive oil. Brush the top with a bit more oil, cover loosely with plastic wrap and store it in a warm, draft-free spot. After about 1½ hours, your dough should have doubled in size — that’s your green light to move on.

Step 5: Shape and Second Rise

Bump your oven temperature up to 400°F. Oil a 9×13” baking sheet and dump your dough onto it. Using your fingertips, gently stretch and press the dough across the pan, making sure it reaches the edges evenly. Cover again with plastic wrap, and give it another 30 minutes to puff up—this second rise builds that lovely airy texture we all crave.

Step 6: Dimple, Dress, and Bake

Time to add signature dimples! Using your fingers, press down all over the dough to create little wells. Brush generously with olive oil, sprinkle the remaining roasted garlic cloves, fresh rosemary sprigs, and a good pinch of coarse salt. Pop it in the middle rack of your oven for about 20 minutes, until the top turns golden brown and the edges crisp.

Step 7: Final Shine and Cool

Right after you pull it out, brush the focaccia lightly with a last glug of olive oil to keep that crust glossy and moist. Let it cool slightly before slicing—it’s hard to resist, but letting it rest helps keep the lovely texture intact.

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Tips from My Kitchen

Water Temperature Matters: I’ve learned the hard way that too hot or too cold water kills or sluggishly activates the yeast, so thermometer in hand really saves the day.
Don’t Skip the Roasting: Roasting garlic completely changes the flavor profile and makes a noticeable difference in the final bread’s depth.
Be Gentle with Your Dough: When shaping, avoid aggressively stretching or overworking it, which can knock out precious air pockets.
Watch Your Rise: If your kitchen is chilly, I warm my oven slightly and turn it off, then let the dough rise inside—it speeds up the process comfortably.

How to Serve Garlic Rosemary Focaccia Bread Recipe

Garlic Rosemary Focaccia Bread, homemade focaccia bread recipe, garlic rosemary bread, easy focaccia recipe, crispy garlic rosemary bread - Several pieces of focaccia bread are stacked on a round wooden board. Each piece has a golden-brown crust with a rough texture, scattered with coarse salt grains. On top of the bread are small roasted garlic slices that are brownish, and fresh green rosemary sprigs adding a touch of color. The wooden board sits on a white marbled surface, with garlic bulbs and extra rosemary sprigs around it. A folded blue, white, and red plaid cloth is partly visible in the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Whenever I serve this focaccia, I’m partial to a little finishing drizzle of good-quality extra virgin olive oil and sometimes a sprinkle of flaky sea salt for extra crunch. If I’m feeling fancy, I’ll add a handful of fresh rosemary sprigs on top just before serving — it amps up the aroma beautifully.

Side Dishes

Pair this garlic rosemary focaccia with a simple soup like tomato basil or a vibrant salad dressed with lemon vinaigrette. I also love serving it alongside pasta dishes or even as a base for sandwiches stacked with fresh mozzarella, tomatoes, and arugula.

Creative Ways to Present

For gatherings, I’ve shaped focaccia into smaller squares topped with different toppings on each like caramelized onions or cherry tomatoes, letting guests pick their favorite flavors. Another favorite is slicing it thick, toasting, and serving with artisan cheese boards—a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I tightly wrap any leftover focaccia in plastic wrap and keep it at room temperature for up to two days. It stays surprisingly fresh, but I always recommend reheating before serving for that fresh-baked feel.

Freezing

Freezing this focaccia works wonderfully! Slice it beforehand for convenience, then wrap well in foil and place in an airtight bag or container. It can stay in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw overnight in the fridge.

Reheating

I like to reheat slices in a toaster oven at 350°F for about 5-7 minutes — it crisps the edges and revives the soft inside perfectly. You can also brush a tiny bit of olive oil on top before reheating to freshen up the crust’s shine and flavor.

FAQs

Can I make this Garlic Rosemary Focaccia Bread Recipe without a stand mixer?

Absolutely! You can mix and knead the dough by hand. Just be prepared to knead for 8-10 minutes until the dough is smooth and elastic. It’s a great arm workout and gives you a nice feel for the dough’s readiness.
Why is roasting garlic important for this recipe?

Roasting garlic softens its sharp, sometimes harsh flavor and adds a sweet, mellow depth that blends perfectly with rosemary and olive oil. It also makes the garlic easier to incorporate evenly into the dough and on top.
How do I know when the focaccia dough has risen enough?

The dough should roughly double in size during each rise. It will look puffier and feel airy when gently pressed — if the indentation springs back slowly, it’s ready for the next step.
Can I use dried rosemary instead of fresh?

You can use dried rosemary, but fresh really makes a difference in texture and aroma. If you use dried, sprinkle less and add it earlier so it has time to soften, but for the best flavor, stick with fresh sprigs.
What’s the best way to store leftover focaccia?

Wrap leftover focaccia tightly in plastic wrap or store in an airtight container at room temperature up to two days, or freeze for longer storage. Always reheat before serving to regain that fresh texture.

Final Thoughts

I’ve made this Garlic Rosemary Focaccia Bread Recipe countless times, and every batch feels like a cozy little celebration of bread baking — simple ingredients transformed into something magical. Whether you’re a beginner or a seasoned home baker, this recipe is forgiving, delicious, and always impresses. So go ahead, treat yourself and yours to this fragrant, golden focaccia that’s warm, comforting, and perfectly garlicky in all the right ways. Once you try it, it’ll become one of those recipes you cherish to bake over and over.