This Rosemary Garlic Focaccia Bread recipe will be a weekly staple, as it’s comforting with a bowl of soup or just eaten by itself! This might be one of the simplest yeast breads you’ll ever make and it always comes out delicious. However, this bread is taken up a notch with plenty of garlic (whole and grated), fresh rosemary and topped off with flaky sea salt. Just toss all ingredients into a stand mixer with a dough attachment, mix and let it rest.
This is actually one of the first bread recipes I attempted to make during quarantine 2020 and I haven’t stopped making it ever since. It’s actually one of our favorites and there’s not much to this recipe either. It has this perfectly soft but chewy texture. But the toppings with sprinkled garlic, fresh rosemary, crunchy sea salt, and then drizzled with extra olive oil right out of the oven, soaks into all these dents! You can make this by hand but it’s so easy with a stand mixer with that dough attachment. I know you’re going to love this classic focaccia bread! This bread recipe is also naturally vegan, which can be the perfect carby comfort food dish to bring to a potluck. This is the ultimate cozy comfort food, that you didn’t know you were missing out on.
I was always a bit scared to work with yeast, as I’m no bread maker but if you’re new to bread making I highly recommend starting with this focaccia recipe! This recipe is a great base to start and get your toes wet with working with yeast. I know you’ve got this and I have some helpful tips below too.
Common Focaccia Bread Recipe Questions
How Thick Does Focaccia Have to Be? So this is more of a personal preference, as we like our focaccia to be a bit on the thicker side at about ½ to 1 inch. However, if you like thinner bread just use your hands or roller a bit more. Keep in mind, the bread will rise considerably while it bakes in the oven!
Do You Have to Roll the Focaccia? This recipe is perfect for free forming with your hands or using a roller to get the shape you’re looking for. It will expand in the oven considerably and get extra fluffy.
What Equipment is Needed to Make Focaccia Bread? Stand Mixer with Dough Attachment Glass Measuring Cup Medium Mixing Bowl Damp Towel Baking Tray or 9x13 inch Baking Dish Parchment Paper Cutting Board Roller
Can You Use Different Flours? This recipe is made using all purpose flour; however, I’ve made this recipe with half whole wheat. It comes out a bit more dense but has that whole grain flavor. I recommend using 3 cups all purpose and ½ cup whole wheat to add some flavor but keep it light and fluffy. I haven’t tried this recipe with gluten free, nut or seed flours.
What if You Don’t Have Flaky Sea Salt for Topping? You won’t ruin the bread if you don’t have flaky sea salt. Try subbing in fine sea salt or even using the kosher salt. Just keep in mind if you’re using fine sea salt cut the measurement in half so the bread isn’t too salty. I enjoy the flaky sea salt as a topping for those salty bites with garlic and rosemary!
What Are Other Focaccia Recipe Variations? You can customize this recipe and use what you have on hand.
Try these combos below:
Add more and more garlic! Grate, mince or dice large garlic cloves into the dough or let it infuse into the olive oil to really get that garlic kick.
Add cheese of choice. If you want to make a cheesy bread try adding parmesan, cheddar or mozzarella sprinkled on top!
Use a variety of fresh herbs. Swap out the rosemary for basil, thyme, tarragon or sage. Maybe add a mix of herbs!
Use dried herbs & spices but knead them into the dough as you don’t want them to burn on the top. Sometimes we don’t have any fresh herbs on hand but you can always use dried herbs. Think dried rosemary, sumac or seasoning mixes.
Have you made focaccia bread before!? I can’t wait to see your creations that you make.
This Rosemary Garlic Focaccia Bread recipe will be a weekly staple, as it’s comforting with a bowl of soup or just eaten by itself! This might be one of the simplest yeast breads you’ll ever make and it always comes out delicious with a prep time of 75 minutes. However, this bread is taken up a notch with plenty of garlic (whole and grated), fresh rosemary and topped off with flaky sea salt. Just toss all ingredients into a stand mixer with a dough attachment, mix and let it rest.
Ingredients
1 1/3 cup warm water (about 110F or slightly higher)
1.5 tsp sugar
0.25 ounce active-dry yeast (1 packet)
3 1/2 cups all purpose flour
3 tsp grated garlic, plus 2 whole cloves, sliced
1/4 cup extra virgin olive oil, plus more for drizzling
1 tsp kosher salt, plus extra for sprinkling or use flaky salt
1 sprig fresh rosemary, chopped (about 2 tbsp)
Directions
Proof the yeast to get it foamy. Add warm water (around 110F, use a thermometer to be accurate) and sugar to the bowl of a stand mixer with the dough attachment. Stir to fully combine. Then add the yeast to the top of the water. Stir it one more time to fully incorporate the yeast into the water. Let this mixture sit for about 5 to 10 minutes or until the yeast is starting to foam on top of the water.
Start by kneading the dough in a stand mixer. Set the stand mixer to a low speed, and slowly add all-purpose flour, olive oil, grated garlic (can add some whole pieces too) and kosher salt. Once all ingredients have been added start to increase speed to medium-low. Continue mixing the dough for about 5 minutes. The dough should be pulling off the sides of the bowl and forming a ball. Note: If the dough isn’t pulling away from the sides that means the dough is too sticky. To soak up that moist just add in an extra 1/4 cup flour while the dough is mixing.
The first and longest rise for the dough. Once dough has formed a ball in the bowl, remove from the mixing bowl, and shape it into a ball. Can add flour to your hands to keep it from sticking to you! Grease a separate medium mixing bowl (I like a glass bowl) with olive oil or avocado oil spray. Then gently add the dough into the bowl and cover it with a damp towel. Set the bowl by a window sill or in a warm location and let it rise for about 45 to 60 minutes (until it’s doubled in size). Could be longer or shorter depending on temperature!
The second but last dough rise! Once the dough has doubled in size, transfer the dough to a large parchment-covered baking sheet or a 9 x 13 inch baking dish. I like to spray oil on the sides of the tray to get the parchment paper to stick better. I like to use my hands to spread the dough into a large rectangle about ½ inch thick. I let my dough rise in the baking tray and that means less of a mess. However, you can add the dough onto a floured surface, and use your hands or a roller to shape dough into a rectangle, about ½ inch thick. Cover the dough with that same damp towel. Let it rise for another 20 minutes; however, you can let it rise until it’s time to bake it. Sometimes I let it rise for an hour or more!
Preheat the oven to 400F. Now this is the fun part, as you use your fingers to poke deep holes all over the surface. Get down to that baking sheet like you are massaging the dough. Drizzle a couple tablespoons of olive oil evenly over the top, sprinkle fresh rosemary, sliced garlic and sea salt.
Bake focaccia for about 16 to 20 minutes, or until the dough is golden brown.
Remove from the oven and let the bread sit for about 5 minutes before cutting. Drizzle with a little more olive oil and serve warm.
Store leftovers in an airtight container for a few days at room temperature or freeze wrapped in plastic wrap up to 3 months.
Recipe Note
NOTES
How Thick Does Focaccia Have to Be?
So this is more of a personal preference, as we like our focaccia to be a bit on the thicker side at about ½ to 1 inch. However, if you like thinner bread just use your hands or roller a bit more. Keep in mind, the bread will rise considerably while it bakes in the oven!
Do You Have to Roll the Focaccia?
This recipe is perfect for free forming with your hands or using a roller to get the shape you’re looking for. It will expand in the oven considerably and get extra fluffy.
Can You Use Different Flours?
This recipe is made using all purpose flour; however, I’ve made this recipe with half whole wheat. It comes out a bit more dense but has that whole grain flavor. I recommend using 3 cups all purpose and ½ cup whole wheat to add some flavor but keep it light and fluffy. I haven’t tried this recipe with gluten free nut or seed flours.
What if You Don’t Have Flaky Sea Salt for Topping?
You won’t ruin the bread if you don’t have flaky sea salt. Try subbing in fine sea salt or even using the kosher salt. Just keep in mind if you’re using fine sea salt cut the measurement in half so the bread isn’t too salty. I enjoy the flaky sea salt as a topping for those salty bites with garlic and rosemary!
