Imagine pulling a golden, aromatic focaccia from the oven, its surface glistening with olive oil, rosemary, and garlic dancing across a perfectly dimpled landscape. This isn't just bread—it's a culinary journey straight from the heart of Italy that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned baker or a curious kitchen novice, this rosemary and garlic focaccia recipe promises to transport your taste buds to the sun-drenched streets of Liguria with every single bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 large focaccia
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 tablespoon salt
- 1 ½ cups warm water
- ¼ cup olive oil
- 2 tablespoons fresh rosemary
- 4 cloves garlic, minced
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Whisk together to ensure even distribution of ingredients.
- Create a well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of olive oil. Mix using a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Lightly oil a clean large bowl and place the kneaded dough inside. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
- Prepare a large baking sheet by generously coating it with olive oil. Punch down the risen dough and transfer it to the prepared baking sheet.
- Stretch and press the dough to fill the entire baking sheet, creating dimples across the surface with your fingertips. This traditional technique helps capture olive oil and create the classic focaccia texture.
- Drizzle the remaining olive oil over the dough, ensuring it pools in the dimples. Sprinkle minced garlic and fresh rosemary evenly across the surface.
- Let the dough rest and proof for an additional 20 minutes. Preheat the oven to 425°F (220°C) during this time.
- Sprinkle a pinch of sea salt over the top of the focaccia just before baking for added flavor.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the top is crisp and light golden.
- Remove from the oven and let cool on a wire rack for 10 minutes. Slice and serve warm, optionally drizzling with additional olive oil.
Tips
- Water Temperature Matters: Ensure your water is warm (around 110°F) to activate the yeast without killing it.
- Don't Rush the Rise: Let your dough rise in a warm, draft-free area for the best texture and flavor development.
- Dimpling is an Art: Press your fingertips firmly but gently to create those signature focaccia dimples.
- Olive Oil is Your Friend: Be generous with high-quality olive oil for authentic flavor and crispy edges.
- Salt Finale: Sprinkle sea salt just before baking to enhance the bread's flavor profile.
- Serving Suggestion: Serve warm and fresh for the most incredible taste and texture experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
