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Garlic Rosemary Herb Focaccia Recipe

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This Garlic Rosemary Herb Focaccia is a fragrant, soft, and flavorful Italian flatbread infused with fresh herbs, garlic, and a crisp olive oil crust. Perfect as a snack, appetizer, or side, it combines traditional yeast-risen dough with a simple herb and garlic topping, baked to golden perfection.

Ingredients

Dough

  • 2 cups (480ml) warm water (between 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

  • 5 Tablespoons (75ml) extra virgin olive oil or more as needed, divided
  • 2 garlic cloves, minced
  • 3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
  • sprinkle of coarse salt
  • freshly ground black pepper

Instructions

  1. Prepare the dough: Whisk half of the warm water (1 cup; 240ml), sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until foamy.
  2. Mix dough ingredients: Add the remaining water, olive oil, kosher salt, and 1 cup (130g) flour to the yeast mixture. Beat on low speed for 20 seconds, then gradually add 3 and 1/2 cups (440g) more flour and beat on low speed for 2 minutes. Add the last 1/2 cup (60g) flour if dough is still sticky.
  3. Knead the dough: Continue beating in the mixer for 5 more minutes or knead by hand on a floured surface for 5 minutes until the dough is soft, slightly tacky, and passes the windowpane test.
  4. Let dough rise: Lightly grease a bowl with oil and place the dough inside, turning to coat all sides. Cover and let rise at room temperature for 2–3 hours or until doubled in size.
  5. Prepare the pan: Generously grease a 12×17-inch baking pan with 2 tablespoons olive oil using a pastry brush.
  6. Shape the dough: Punch down the risen dough to release air bubbles and transfer it to the greased pan. Stretch and flatten to fit. If it resists, cover and rest 5–10 minutes before continuing.
  7. Refrigerate dough: Cover tightly and refrigerate for at least 1 hour, preferably 12 hours or up to 24 hours for enhanced flavor.
  8. Preheat oven: Remove dough from refrigerator and let it sit covered at room temperature while preheating the oven to 450°F (232°C) for 10–15 minutes.
  9. Prepare toppings: Whisk together remaining 3 tablespoons olive oil with minced garlic and chopped herbs.
  10. Dimple and oil dough: Use fingers to create dimples all over the dough surface. Drizzle the herb and garlic oil evenly and spread with hands or pastry brush. Sprinkle with coarse salt and freshly ground black pepper.
  11. Bake the focaccia: Bake for 20–23 minutes until lightly browned. Optionally broil on high for 1 minute to deepen the crust color.
  12. Serve: Cut and serve warm or at room temperature. Store leftovers at room temperature up to 2 days, refrigerate up to 1 week, or freeze for up to 3 months. Reheat slices in microwave or in a 300°F (149°C) oven for 5 minutes.

Notes

  • For a warm rising environment on cold days, place dough in an oven preheated to 150°F (66°C), then turned off, with the door slightly ajar.
  • Do not add too much flour during kneading to keep dough soft and slightly tacky. The dough should slowly bounce back when poked.
  • Resting the shaped dough in the refrigerator for several hours enhances the flavor through slow fermentation.
  • Use a pastry brush to evenly spread olive oil on the pan and dough for a perfect crust.
  • Broiling the focaccia for a last minute creates a crispier and darker top crust but watch closely to avoid burning.
  • Focaccia is delicious both warm and at room temperature and pairs well with soups, salads, or as sandwich bread.

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