Description
This Garlic Rosemary Focaccia recipe features a rustic Italian flatbread infused with roasted garlic and fresh rosemary. Soft on the inside with a golden, crispy crust, it is perfect as a snack or accompaniment to any meal. The dough is proofed twice to develop flavor and topped with fragrant herbs and coarse salt for extra texture and taste.
Ingredients
Scale
Dough 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)
Garlic Ingredients
- 2 whole garlic bulbs, bulbs separated and peeled
- Coarse salt for topping
Instructions
- Activate Yeast: Using a thermometer, ensure the water is between 105°F and 115°F. Add the granulated sugar and instant yeast to the warm water and let the mixture sit for 5 minutes until it becomes frothy.
- Roast Garlic: Preheat the oven to 350°F. Place the peeled garlic cloves in a small skillet and bake for about 30 minutes until soft and caramelized. Chop half of the roasted garlic cloves to add into the dough, and reserve the other half for topping.
- Prepare Dry Ingredients: Measure and sift 3-3/4 cups of all purpose flour accurately. Combine the flour, salt, 1/4 cup olive oil, and chopped roasted garlic in the bowl of a stand mixer fitted with a dough hook.
- Mix Dough: Pour the yeast mixture slowly into the flour mixture while mixing on low speed. When combined, increase to medium speed and knead for about 5 minutes until the dough is smooth, pulls away from the sides of the bowl, and is not sticky to the touch. Add a bit more flour if necessary.
- First Proof: Transfer the dough to a large bowl greased with olive oil. Brush the top of the dough with olive oil and cover with plastic wrap. Place in a warm location to rise for 1 hour and 30 minutes or until doubled in size.
- Preheat Oven: After the first rise, preheat the oven to 400°F.
- Shape Dough: Grease a 9×13 inch baking sheet with olive oil. Transfer the dough onto the sheet and use your fingers to stretch and press it evenly to cover the entire surface.
- Second Proof: Cover the dough again with plastic wrap and let it rise in a warm place for 30 minutes until slightly puffed.
- Prepare for Baking: Once risen, use your fingers to poke evenly spaced dimples all over the dough. Brush generously with more olive oil, sprinkle the reserved roasted garlic cloves and fresh rosemary leaves, and finish with a layer of coarse salt.
- Bake: Place the baking sheet on the middle rack of the oven and bake for 20 minutes until golden brown and crisp on top.
- Final Touch: Remove focaccia from oven and lightly brush the surface with olive oil while still warm to enhance moistness and flavor.
Notes
- Using a thermometer to check water temperature is crucial to properly activate the yeast without killing it.
- Roasting the garlic softens its flavor and adds a subtle sweetness to the focaccia.
- If the dough feels sticky during mixing, gradually add more flour, about 1 tablespoon at a time.
- Allowing the dough to rise twice helps improve texture and flavor depth.
- Dimples are essential to prevent large air bubbles and help hold the olive oil and toppings.
- Serve the focaccia warm for the best flavor and texture.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of focaccia)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
