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Garlic Rosemary Herb Focaccia Recipe

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4.4 from 9 reviews

This Garlic Rosemary Herb Focaccia is a fragrant, golden-baked Italian flatbread with a tender crumb and crispy crust, infused with fresh herbs and garlic. Perfect as a side or snack, it features a rich olive oil topping and a light sprinkle of coarse salt and black pepper that elevates its classic flavors. The dough requires simple yeast fermentation and a rest period to develop its flavors and texture, resulting in a delicious, artisanal bread you can enjoy warm or at room temperature.

Ingredients

Dough

  • 2 cups (480ml) warm water (100–110°F / 38–43°C)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 Tablespoon kosher salt
  • 4 and 1/2–5 cups (563–625g) all-purpose flour or bread flour, spooned & leveled, plus more for hands

Topping & Pan

  • 5 Tablespoons (75ml) extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 3–4 Tablespoons chopped fresh herbs (basil, thyme, rosemary) or 2 Tablespoons dried herbs
  • Sprinkle of coarse salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the dough: Whisk half of the warm water (1 cup; 240ml), sugar, and yeast in a stand mixer bowl fitted with a dough hook or paddle. Cover and let rest for 5 minutes until foamy.
  2. Add remaining ingredients: Add the rest of the water, olive oil, salt, and 1 cup (130g) flour. Mix on low speed for 20 seconds.
  3. Add more flour and mix: Gradually add 3 and 1/2 cups (440g) additional flour. Mix on low speed for 2 minutes. If dough sticks to the bowl, add remaining 1/2 cup (60g) flour.
  4. Knead the dough: Knead in mixer for 5 minutes or by hand on floured surface for 5 minutes, adding small amounts of flour as needed to create a soft, slightly tacky dough. Perform windowpane test to ensure proper gluten development.
  5. Let the dough rise: Lightly grease a large bowl and place dough inside, turning to coat. Cover with foil, plastic wrap, or towel and let rise at room temperature for 2–3 hours or until doubled in size. For cold environments, rise dough inside a turned-off oven preheated to 150°F (66°C), door slightly ajar.
  6. Prepare the pan: Generously grease a 12×17-inch baking pan with 2 tablespoons olive oil, using a pastry brush to cover the surface evenly.
  7. Shape the dough: Punch down the risen dough and transfer to the greased pan. Stretch and flatten the dough to fit the pan without tearing. If dough shrinks, cover and rest for 5–10 minutes, then continue shaping.
  8. Let dough rest in refrigerator: Cover tightly and refrigerate for at least 1 hour and up to 24 hours (recommended minimum 12 hours for better flavor).
  9. Preheat oven and prepare toppings: Remove dough from refrigerator, let sit covered at room temperature while oven preheats to 450°F (232°C) for at least 10–15 minutes. Whisk remaining 3 tablespoons olive oil with minced garlic and herbs.
  10. Dimple and top dough: Using your fingers, dimple the dough all over. Drizzle the garlic-herb olive oil mixture evenly over the top and spread with hands or brush. Add more olive oil if needed for full coverage. Sprinkle with coarse salt and freshly ground black pepper.
  11. Bake the focaccia: Bake for 20–23 minutes until lightly browned on top. Optionally, broil on high for 1 minute to deepen browning.
  12. Serve: Cut and serve warm or at room temperature. Store leftovers tightly covered at room temperature for 2 days or refrigerated up to 1 week. Freeze cooled focaccia up to 3 months and reheat by microwaving or baking at 300°F (149°C) for 5 minutes.

Notes

  • Ensure water temperature is between 100–110°F (38–43°C) to activate yeast properly.
  • If dough is too sticky, add flour 1 teaspoon at a time during kneading to avoid dryness.
  • The longer the dough rests in the fridge (up to 24 hours), the better the flavor development.
  • Use a pastry brush to generously oil the pan and top for a crisp, golden crust.
  • The dimple technique traps olive oil and creates the signature focaccia texture and flavor.
  • Baking time may vary based on oven; watch for a light golden-brown color on top.
  • Fresh herbs (rosemary, thyme, basil) enhance aroma and taste; dried herbs can be substituted.
  • Store focaccia in a sealed container or plastic wrap to maintain freshness.

Find it online: https://cozyplatter.com/garlic-rosemary-herb-focaccia-recipe/