Garlic and Rosemary Focaccia Bread Recipe

Name: Garlic and Rosemary Focaccia Bread
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 1/2 cup olive oil; 2 garlic cloves, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1/4 tsp black pepper; 1 cup warm water; 2 1/4 tsp active dry yeast; 1/4 tsp honey; 2 1/2 cups flour; 1 tsp salt; 2 tbsp olive oil

🍞 What is focaccia?

Focaccia is an Italian flatbread similar to pizza bread. The bread is flavored with herbs and olive oil and sometimes topped with vegetables. Focaccia has a dimpled appearance to prevent the dough from rising too quickly and to catch the olive oil that is drizzled on top so that it can soak into the bread. This provides the bread with a crisp yet chewy texture and a complex, fragrant flavor.

Garlic and rosemary focaccia bread in a baking sheet on a wood surface.

🥘 Ingredients

Olive oil: Don't skimp on olive oil in this recipe. Use good quality, extra virgin olive oil for the best flavor.

Garlic

Thyme and Rosemary: For the sake of time, I used dried spices in this recipe. However, fresh would provide the bread with a stronger flavor. If you opt for fresh, use 1 tablespoon of each herb.

Salt and pepper

Yeast: I used active dry yeast, but instant yeast would work just as well.

Honey

All-purpose flour

🔪 Instructions

Add olive oil, garlic, thyme, rosemary, and pepper in a skillet. Heat on low heat.

In a large mixing bowl, add water, yeast, and honey. Stir, and let rest for 5 minutes or until yeast starts to bubble. Add flour olive oil to the mixture. Stir until combined.

Mix in the remaining flour and the salt. Knead dough and place in a greased bowl. Rise for one hour.

Once the dough has doubled in size, preheat the oven to 400 F. Pour olive oil onto the bottom of a quarter baking sheet.

Place the dough into the pan, and stretch it to the sides of the pan until it completely covers the bottom. Using the tips of your fingers, indent the surface of the dough several times. Brush the remaining olive oil on top of the dough.

Allow the dough to rest for another 20 minutes. Bake for 15 to 20 minutes.

Pieces of garlic and rosemary focaccia bread on a black slate.

💭 FAQs

What do you eat focaccia bread with?

While focaccia bread is absolutely delicious on its own, it is the perfect accompaniment to pasta, soup, or salad. It also makes the perfect sandwich bread when you feel like spicing up your plain old white bread sandwich!

What is the difference between focaccia bread and ciabatta bread?

With so many different kinds of Italian bread, it can be hard to keep them straight! While the two types of bread use very similar ingredients, they are quite different in many ways. Focaccia has a texture similar to pizza dough, whereas ciabatta is denser and less soft.

Focaccia is made as a flatbread, and ciabatta is baked in loaves. And when it comes to enjoying the two types of bread, focaccia is often used as the base for pizzas, sandwich bread, or flatbread topped with different meats and cheeses. Ciabatta is primarily used as sandwich bread.

How do you store focaccia bread?

Focaccia will keep at room temperature, covered in plastic wrap, for up to 2 days. The bread can be reheated in the oven at 375F for 10 minutes. If you want to save the focaccia for later, it can be frozen for up to 1 month.

📋 Recipe

Garlic and Rosemary Focaccia Bread

Garlic and Rosemary Focaccia - Focaccia made with olive oil infused rosemary, thyme and garlic. This bread will satisfy any craving for the Italian bread. | wanderzestblog.com #focaccia #rosemary #garlic #bread #recipe

Print Recipe

5 from 2 reviews

Warm and buttery Italian garlic and rosemary focaccia bread made with olive oil infused rosemary, thyme and garlic. This luscious bread will satisfy any craving!

Author: Ashley
Prep Time: 30 minutes
Rising Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 8 1x
Category: Bread
Method: Bake
Cuisine: Italian

Instructions

In a skillet, add olive oil, garlic, thyme, rosemary, and pepper. Heat on low heat, occasionally stirring for 5 to 10 minutes. Set aside.
In a large mixing bowl, add water, yeast, and honey. Stir, and let rest for 5 minutes or until yeast starts to bubble. Add in 1 cup of flour and ¼ cup of the olive oil mixture. Stir until the flour is just combined. Let mixture rest for 5 minutes.
Mix in the remaining flour and the salt. On a floured surface, knead dough until smooth. Place dough in a greased bowl and cover with a damp towel. Rise for one hour.
Once the dough has doubled in size, preheat the oven to 400 F. Pour 2 tablespoons of the olive oil onto the bottom of a quarter baking sheet or 9x13 pan.
Place the dough into the pan, and stretch it to the sides of the pan until it completely covers the bottom. Using the tips of your fingers, indent the surface of the dough several times. Brush the remaining olive oil on top of the dough.
Allow the dough to rest for another 20 minutes. Bake for 15 to 20 minutes or until the bread is golden brown.