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!
4 ½tablespoonsextra virgin olive oil+ more for greasing the pan
3clovesgarlicthinly sliced
1teaspoondried italian seasoning
½teaspoondried rosemary
¼teaspoonsea salt
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!
Video
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 greatChecking 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!