This Garlic and Rosemary Focaccia Bread is the BEST I’ve ever had! It’s a definitely crowd pleaser made in just one bowl with roasted garlic and fragrant rosemary and is incredibly delicious!
Every other week, we head out to the farmer’s market and purchase not only organic fruits and vegetables, but freshly homemade breads, jams and dips. Among one of these breads one day was a garlic focaccia bread; made by placing garlic into most of the holes of the focaccia bread and baking it with it in there, resulting in soft buttery roasted garlic.
This was my exact inspiration for this bread, and accompanied with what I think is the best spice for focaccia bread, rosemary, this bread didn’t last 24 hours in my household.
When I found out the choices of recipes I had to make with Fleischmann’s® RapidRise Yeast I was overwhelmed with joy – literally everything looked delicious. One thing in particular caught my eye; of course, the focaccia bread. I have long been a fan of the soft yet slightly thick seasoned Italian bread and was more than intrigued to try it myself. The results? Seriously, SUCH an easy to make bread. I was actually shocked by how easy the bread was and how forgiving it was also.
After one of the shortest yeasted bread’s rising times, this bread was baking up beautifully in the oven. One of the tips I learnt from the Fleischmann’s® Yeast website was that you should use warm water and not boiling hot water as it might kill the yeast and won’t allow it activate. This is crucial since you want the best rise possible out of your bread and PS their website BreadWorld.Com is loaded with even more useful tips plus videos which I thought was pretty useful and cool. I’ve got to break it down the elements of this bread so you understand why we ended up rationalising who deserved the last piece of the bread, again, less than 24 hours after it was baked.
The bare baked product is golden brown, brushed with olive oil before baking to maintain it’s moisture, sprinkled light sea salt to add a contrasting flavour, and is soft and slightly spongy (in the best way possible; being able to absorb the olive oil and balsamic vinegar mixture it is dipped into).
The roasted garlic that is in every single hole not only transforms the entire bread, it lightens up your entire kitchen with the delicious smell of roasted garlic that would remind anyone of freshly baked garlic bread and butter slowly baking away. The garlic is so soft, and so mild in flavour yet lends such a welcoming mellow touch to the bread that is has to be made with it. While the Italian herbs lend even more of a welcoming aroma, the rosemary is the seasoning that completes it all. So incredibly fragrant before even baking, the rosemary complements the entire bread so much that you’ll want to sprinkle some more afterwards.
If you’re like me, as amazing as this bread is by itself, you’ll want to include a olive oil and balsamic vinegar dip – equal parts, swirled together and drizzled over the bread. It’ll take you right back to sitting in an Italian restaurant eating the bread and waiting on your appetisers. I’m glad to say that this experience with Fleischmann’s® RapidRise Yeast has reminded me that baking with yeast in no way needs to be difficult, and I’m actually very excited to make a few more yeasted baked products before the holiday season is out. Dig in!
There’s a sense of pride in sharing something you’ve baked from scratch. With
Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit foodnetwork.com/holidaybaking.
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.
Garlic and Rosemary Focaccia Bread
- 3-1/4 cups all-purpose flour OR (Gluten Free Flour Mix + 1/2 teaspoon xantham gum)
- 1 packet Fleischmann's® RapidRise Yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1-1/2 cups water
- 4 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, chopped into small pieces
- 1/2 teaspoon Spice Islands® Italian Herb Seasoning
- 1/2 teaspoon rosemary
- 1/4 teaspoon fine sea salt
- Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.
- Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture.
- Spread into greased 13 x 9-inch pan . (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
- Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread.
- Drizzle with remaining 2 tablespoons olive oil; evenly sprinkle with Italian herbs and rosemary. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown. Cool slightly. Sprinkle lightly with sea salt. Cut and serve with extra oil for dipping if you’d like.