Garlic Rosemary Focaccia Bread

$- 4 cups all-purpose flour - 1 tablespoon active dry yeast - 1 ½ cups warm water - 1 teaspoon sugar - 2 teaspoons salt - 1/4 cup olive oil - 4 cloves garlic - 2 tablespoons fresh rosemary - Coarse sea salt To make this garlic rosemary focaccia bread, you need simple, fresh ingredients. All-purpose flour gives the bread its soft texture. Active dry yeast helps it rise and become fluffy. Warm water activates the yeast, while sugar feeds it. Salt adds flavor. Olive oil keeps the bread moist and creates a nice crust. Garlic and rosemary bring that aromatic touch we all love. Finally, coarse sea salt on top adds a great crunch. - Additional herbs and spices - Topping ideas for flavor enhancement You can play with flavors by adding extra herbs or spices. Try thyme or oregano for a twist. For toppings, consider adding cheese or sun-dried tomatoes. These options let you customize the focaccia to your taste. {{ingredient_image_1}} Start by taking a small bowl. Combine 1 ½ cups of warm water, 1 teaspoon of sugar, and 1 tablespoon of active dry yeast. Stir gently to mix. Let this sit for about 5 to 10 minutes. You want it to become bubbly and foamy. This shows the yeast is alive and ready to work. In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Make a well in the center of the flour mix. Pour in your bubbly yeast mixture and 1/4 cup of olive oil. Use a wooden spoon to mix until a soft dough forms. It should not be sticky. Next, turn the dough out onto a floured surface. Knead it for about 8 to 10 minutes. You want it to be smooth and elastic. Once done, place the dough in a lightly greased bowl. Cover it with a damp cloth and set it in a warm spot. Let it rise for 1 to 2 hours, until it doubles in size. Once the dough has risen, punch it down gently. Turn it out onto a greased baking sheet or stone. Shape it into a rectangle about 1 inch thick. Using your fingers, press down to create deep dimples all over the surface. This will hold the toppings well. Preheat your oven to 400°F (200°C) while the dough rises. After dimpling, mix 4 cloves of minced garlic with 2 tablespoons of chopped rosemary and a drizzle of olive oil in a small bowl. Brush this mixture all over the dough. Sprinkle coarse sea salt on top. Let it rise again for 20 to 30 minutes. Bake for 20 to 25 minutes, until golden brown. Check for a crispy crust and a soft inside. A good dough should be smooth and elastic. When you knead it, it should bounce back when poked. If your dough feels too sticky, add a bit more flour. If it seems dry, add a touch of water. You want it soft but not gooey. Using fresh garlic and rosemary makes a big difference. Chop the garlic finely so it spreads evenly. The rosemary should be fresh for the best taste. If you want to mix things up, try adding olives or sun-dried tomatoes. These can add great flavor and texture. One common mistake is under-proofing the dough. This means not letting it rise enough. If it doesn’t double in size, it won’t be fluffy. Over-proofing can also happen if you leave it too long. This makes the dough collapse. To get a nice crust, bake it until it is golden brown. A crisp crust makes the focaccia stand out. Pro Tips Use Fresh Ingredients: Fresh rosemary and garlic will give your focaccia the best flavor. Look for vibrant, aromatic herbs in the produce section. Perfect Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour while kneading until you achieve the right texture. Allow for Proper Rising: Make sure to let the dough rise in a warm environment to activate the yeast effectively. A turned-off oven with the light on works well. Enhance with Toppings: Feel free to experiment with toppings like olives, sun-dried tomatoes, or cheese. Just make sure not to overload it, which could affect the baking time. {{image_2}} You can mix things up with toppings. Here are some fun ideas: - Cheese options: Try adding mozzarella or parmesan on top. These cheeses melt nicely and add a rich flavor. - Other herbs and spices: Experiment with thyme, oregano, or even red pepper flakes. Each adds a unique twist to your focaccia. If you have dietary needs, there are easy swaps: - Gluten-free flour alternatives: You can use a gluten-free flour blend. Make sure it has a binding agent like xanthan gum for the best texture. - Vegan substitutions for olive oil: Instead of olive oil, try avocado oil or coconut oil. Both work well and add their own flavor. Focaccia has many styles you can explore: - Mediterranean-style variations: Add olives, sun-dried tomatoes, or feta cheese for a Mediterranean touch. These ingredients give your bread a bold taste. - Sweet focaccia recipes: For a sweet twist, try adding honey or cinnamon. You can even use fruits like figs or apples for a delightful dessert bread. After you bake your focaccia, let it cool completely. This step is key. If you wrap it too soon, steam builds up and makes the crust soggy. Once cool, wrap the bread tightly in plastic wrap or foil. This helps keep it fresh and soft. Store it at room temperature for up to three days. For longer storage, you can refrigerate or freeze the focaccia. If you choose to refrigerate it, wrap it well and store it for up to a week. For freezing, slice the bread first. Then wrap each piece in plastic wrap and place them in a freezer bag. This way, you can grab a slice whenever you want. Focaccia can stay frozen for up to three months. When you’re ready to eat, reheat it in the oven. Set the oven to 350°F (175°C). Wrap the bread in foil to keep it moist. Heat for about 10-15 minutes. This brings back the crusty texture. Enjoy your delicious focaccia warm and fresh! You can tell if your yeast is active by checking for bubbles. First, mix warm water, sugar, and yeast in a bowl. Wait for about 5-10 minutes. If the mixture looks foamy and bubbly, your yeast is good to use. If there are no bubbles, the yeast may be old or inactive. Yes, you can use instant yeast. It works well as a substitute. Use the same amount as active dry yeast. You can mix it directly into the flour without proofing it first. This saves time, and the bread will still rise nicely. You can create a simple focaccia without these flavors. Use the same base recipe, but skip the garlic and rosemary. Instead, try adding other herbs like thyme or oregano. You can also top it with cheese, olives, or sun-dried tomatoes for a different taste. Serve garlic rosemary focaccia warm for the best flavor. It pairs well with soups and salads. You can also use it as a sandwich base. Drizzle with extra olive oil or balsamic vinegar for added taste. Enjoy it fresh, and watch it disappear! This blog post covered how to make delicious garlic rosemary focaccia. You learned about required and optional ingredients, step-by-step instructions, and tips for the perfect dough. I shared common mistakes to avoid and variations for different tastes. Now, you can try this recipe with confidence. Enjoy your baking adventure and share your focaccia creations with friends and family!$

Garlic Rosemary Focaccia Bread

A delicious and aromatic focaccia bread topped with garlic and rosemary.

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Prep Time 15

Cook Time 25

Total Time 2 25

Course Bread

Cuisine Italian

Servings 3

Calories 200 kcal

Ingredients

4 cups all-purpose flour
1 tablespoon active dry yeast
1.5 cups warm water
1 teaspoon sugar
2 teaspoons salt
0.25 cup olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 pinch coarse sea salt for topping

Instructions

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly and foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeasty mixture along with 1/4 cup of olive oil.
Mix with a wooden spoon until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Preheat your oven to 400°F (200°C) while the dough is rising.
Once risen, punch down the dough and turn it out onto a greased baking sheet or a stone. Stretch and shape it into a rectangle about 1 inch thick.
Using your fingers, create deep dimples all over the surface of the dough.
In a small bowl, mix the minced garlic with the chopped rosemary and a drizzle of olive oil. Brush this mixture generously over the dough.
Sprinkle coarse sea salt over the top and let it rise for another 20-30 minutes.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let it cool slightly before cutting into pieces.

Notes

Best served warm with olive oil for dipping.

Keyword bread, focaccia, garlic, rosemary