Garlic and Rosemary Focaccia Bread

By Jessica Hylton -

This Garlic and Rosemary Focaccia Bread is the BEST I’ve ever had! The focaccia is the perfect of crunchy & flaky on the outside and pillowy soft on the inside. This post features step by step photos and video to show you. Perfect for dipping in olive oil and balsamic vinegar or making a sandwich out of it. It’s a definitely crowd pleaser made in just one bowl with roasted garlic and fragrant rosemary and is incredibly delicious!

two hands with painted nails with a slice of bread in hands tearing it

UPDATE: When I first made this focaccia in 2014, I had it as a very quick rise time bread. I’ve since updated the rise time to be two rises and the layering instructions It still tastes amazing if you rise it for only 2 hours, but the flavour and texture develops incredibly after a 24 hour fridge rise/8 hours on the counter rise. I highly recommend doing it this way!

Crunchy, Flaky & Pillowy Soft Focaccia Bread

focaccia being dipped into a bowl with olive oil and balsamic vinegar

We used to buy a garlic focaccia bread which was my exact inspiration for this bread. Needless to say, this bread didn’t last 24 hours in my household.

This beauty rises for 8 hours on the counter, or 24 hours in the fridge overnight. This produces a pillowy, spongy (in the BEST way) focaccia that is just waiting to be dipped in olive oil and balsamic vinegar or turned into a sandwich. 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. It’s, well, perfect!

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.

Notes on the Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Flour – I love using all purpose flour here, but if you’re feeling adventurous/you’re a pro you can always try a bread flour here!

Instant Yeast – My go to for this. Ensure your yeast is fresh!

Sugar – This is to feed the yeast (you can read more about it here) so don’t skip it! You could also use maple syrup or any kind of granulated sugar. This doesn’t make the bread sweet at all.

Sea Salt – What’s focaccia without sea salt?! This balances out the other ingredients and gives the bread flavour.

Water – You want to ensure your water isn’t too hot to kill your yeast, but not too cold not to activate it. You want it warm enough to touch but not burning (if your hand can’t handle it, neither can the yeast). I highly recommend getting a thermometer if you plan to do more baking!

Extra Virgin Olive Oil – this is my favourite oil for this focaccia bread. I don’t recommend cutting it down – it adds moisture, it helps to make the bread crusty and flaky too.

Dried Italian Seasoning & Dried Rosemary – these seasonings take it to another level for me! You can definitely use fresh seasonings too, especially fresh rosemary!

How to Make Focaccia Bread (Step by Step)

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

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.

Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, over 18-24 hours overnight in the fridge.

Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.)

Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.

Preheat oven to 400°F/200°C. Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and dried rosemary all over too. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.

Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!

Expert Tips & FAQ for making the Best Focaccia Bread

Rise Time – I know it’s tempting to skip the rise time, but let me count the ways it makes a massive difference! You *can* reduce it to only a 2 hour rise time, and a 30 minute second rise and it’ll great

Checking Your Yeast is Fresh – You would never want to do all of that work just for your bread not to rise! Ensure your yeast is fresh!

Serve with a dip – 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.

Don’t skimp on the olive oil – especially if you want that crispy bottom and that mix of crispy flaky and soft in one bite.

Use coarse sea salt or flaky sea salt on the exterior – if you have the option, I highly recommend larger sea salt granules on the outside of the bread such as flaky sea salt or coarse larger sea salt. More bite, more flavour nuance and it’s prettier too!

focaccia bread on a cutting board cut with a small bowl of balsamic vinegar and olive oil beside it

More Bread Recipes

two hands with painted nails with a slice of bread in hands

Garlic and Rosemary Focaccia Bread

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!
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 9 hours
Servings 6 servings
Course Breads, Side Dish, Snack
Cuisine Italian, Universal
Ingredients
  • 3 ¼ cups all-purpose flour or Gluten Free Focaccia Bread for gluten free
  • 2 ¼ teaspoons instant yeast (or 1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 ½ cups water
  • 4 ½ tablespoons extra virgin olive oil + more for greasing the pan
  • 3 cloves garlic thinly sliced
  • 1 teaspoon dried italian seasoning
  • ½ teaspoon dried rosemary
  • ¼ teaspoon sea salt
Instructions

Instructions

  • 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.
  • Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge.
  • Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.
  • Preheat oven to 400°F/200°C.
  • Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and dried rosemary all over too. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.
  • Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!
NOTES
UPDATE: When I first made this focaccia in 2014, I had it as a very quick rise time bread. I’ve since updated the rise time to be two rises and the layering instructions It still tastes amazing if you rise it for only 2 hours in total, but the flavour and texture develops incredibly after a 24 hour fridge rise/8 hours on the counter rise. I highly recommend doing it this way!
 

Expert Tips & FAQ for making the Best Focaccia Bread

Rise Time – I know it’s tempting to skip the rise time, but let me count the ways it makes a massive difference! You *can* reduce it to only a 2 hour rise time, and a 30 minute second rise and it’ll great
Checking Your Yeast is Fresh – You would never want to do all of that work just for your bread not to rise! Ensure your yeast is fresh!
Serve with a dip – 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.
Don’t skimp on the olive oil – especially if you want that crispy bottom and that mix of crispy flaky and soft in one bite.
Use coarse sea salt or flaky sea salt on the exterior – if you have the option, I highly recommend larger sea salt granules on the outside of the bread such as flaky sea salt or coarse larger sea salt. More bite, more flavour nuance and it’s prettier too!

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 487mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
by Jessica

leave a comment

Recipe Rating




32 comments

  1. Renee Cowan says:

    5 stars
    I was definitely intimidated by the 8 hour rising time followed by a two hour second rise, but not only was this EASY, it took NO TIME! I mixed the dough in 8 minutes before I left the house for the day, came back And flipped it into the pan for the second rise, left again and came back to make it for 30min…it was AMAZING! I’ll be making this over and over and over! JESSICCCAAAA!!! Keep the bread recipes coming, girl!! This girl won’t be buying anymore $6 loaves of bread from the market!

    • Gavin | Jessica in the Kitchen says:

      Oh wow! Thank you so much Renee! We’re so happy that you like it!

  2. Leanne says:

    Hi Jess, this looks delicious!!! I don’t have a microwave though, can I do the warming bit in the oven?! 😛

    • Gavin | Jessica in the Kitchen says:

      Hi Leanne you can heat the water in a pot. As long as you are mindful of the temperature. I hope this helps!

  3. Meg says:

    5 stars
    This was delicious! Its a little dangerous though because my family gobbled up the entire thing when it came out of the oven. We dipped in homemade tomato soup. It was perfect!!!!

    • Gavin | Jessica in the Kitchen says:

      Haha! Thanks so much for the positive review Meg. We’re so happy that you and your family enjoyed it!

Send this to a friend