Rosemary Garlic Focaccia Bread

Servings: 8 slices
Prep Time: 15 minutes
Rise Time: 1½–2 hours
Bake Time: 20–25 minutes
Total Time: About 2½ hours

Description

Rosemary Garlic Focaccia Bread is a classic Italian-style flatbread with a crisp, golden crust and a soft, airy interior. Fresh rosemary and garlic infuse the dough with a fragrant aroma, making it an excellent side for soups, salads, pasta, or sandwiches. This beginner-friendly recipe uses simple pantry ingredients and produces bakery-style results at home.

Ingredients

3 cups all-purpose flour
1½ teaspoons instant yeast
1½ teaspoons salt
1 teaspoon sugar
1¼ cups warm water
2 tablespoons olive oil (plus extra for greasing and drizzling)
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Flaky sea salt, for topping (optional)

Instructions

In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
Add the warm water and 2 tablespoons of olive oil. Mix until a soft, slightly sticky dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. If using a stand mixer, knead for about 5 minutes with a dough hook.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Grease a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit. Let it rest for 20–30 minutes.
Preheat the oven to 425°F (220°C).
Press your fingertips into the dough to create the signature dimples. Drizzle with olive oil, then sprinkle evenly with minced garlic, chopped rosemary, and flaky sea salt.
Bake for 20–25 minutes, or until the bread is golden brown and cooked through.
Cool for 10 minutes before slicing. Serve warm with olive oil, butter, or your favorite dipping sauce.

Notes

Fresh rosemary provides the best flavor, but dried rosemary works well too.
Avoid adding too much extra flour, as a slightly sticky dough creates a lighter texture.
Brush the bread with a little more olive oil after baking for added softness and shine.

Tips

Let the dough rise in a warm, draft-free spot.
Use your fingertips gently when making the dimples to preserve air bubbles.
Add grated Parmesan, cherry tomatoes, olives, or caramelized onions for extra flavor.
Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months.

Nutritional Information (Per Serving)

Calories: 210
Carbohydrates: 37g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Fiber: 2g
Sugar: 1g
Sodium: 440mg

Benefits

Provides carbohydrates for energy.
Garlic contains natural antioxidant compounds.
Rosemary adds flavor without extra calories.
Olive oil contributes heart-healthy monounsaturated fats.
Homemade bread contains fewer preservatives than many store-bought options.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant yeast?
Yes. Dissolve the active dry yeast in the warm water with the sugar and let it sit for 5–10 minutes until foamy before mixing it with the remaining ingredients.

Q: Can I make the dough ahead of time?
Yes. Refrigerate the dough after the first rise for up to 24 hours. Bring it closer to room temperature before shaping and baking.

Q: Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

Q: How do I know when the focaccia is done?
The top should be deep golden brown, and the bottom should sound slightly hollow when tapped.

Q: What pairs well with focaccia?
It pairs wonderfully with soups, pasta dishes, fresh salads, cheese boards, and olive oil with balsamic vinegar for dipping.