Herb-Infused Garlic Rosemary Focaccia
This Herb-Infused Garlic Rosemary Focaccia is a cherished recipe passed down through generations, inspired by my beloved Italian uncle Pat. It's more than just a loaf of bread; it’s a heartwarming part of my youth, often enjoyed with family meals and gatherings. This focaccia boasts a beautifully crisp crust and a soft, pillowy interior that’s infused with the aromatic flavors of garlic and rosemary. Ideal served warm alongside olive oil for dipping, or as a base for sandwiches, this focaccia quickly becomes the star of any table. Once you make it, you’ll find it hard to resist baking it over and over again!
10
Servings
N/A
Calories
8
Ingredients
Ingredients
Active dry yeast
1/4 ounce (one envelope)
Sugar
1 1/2 teaspoons
All-purpose flour
4 - 4 1/2 cups
Salt
1/2 teaspoon
Olive oil
3 tablespoons
Dried rosemary
1 1/2 tablespoons (crumbled)
Garlic cloves
3 - 5 (minced very fine)
Sea salt or kosher salt
1 1/2 teaspoons
Instructions
1
In a medium bowl, combine the active dry yeast, sugar, and 1 ¾ cups of lukewarm water. Stir gently to dissolve the yeast and allow it to proof for 10-15 minutes, or until it becomes foamy.
2
Once the yeast is foamy, mix in 4 cups of all-purpose flour, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Stir until a soft and slightly sticky dough forms, adding any additional flour as necessary.
3
Transfer the dough to a lightly-oiled bowl, turning to coat all sides with oil. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour or until it has doubled in size.
4
After the dough has risen, punch it down gently to release the air. With lightly-oiled hands, transfer the dough to a well-oiled 15 ½ x 10 ½ inch jelly-roll pan. Press and stretch the dough to fit the pan, then cover loosely with a towel and let it rise for an additional 30 minutes.
5
Preheat your oven to 375°F (190°C) and position the rack in the center.
6
Once the dough has risen again, use your fingers to make deep dimples all over the surface of the dough. Drizzle the remaining 2 tablespoons of olive oil over the top and use your fingers to spread it evenly. Sprinkle the crumbled rosemary, minced garlic, and sea salt evenly over the dough.
7
Bake in the preheated oven for 35-40 minutes, or until the focaccia is pale golden and cooked through. Once finished, let it cool in the pan for about 10 minutes before transferring to a wire rack.
8
Serve warm or allow to cool to room temperature. Enjoy as-is or dip in olive oil!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Garlic Rosemary Focaccia?
It is a traditional Italian yeast bread with a crisp crust and a soft, pillowy interior, flavored with garlic and rosemary.
Who inspired this recipe?
The recipe was inspired by the creator's Italian uncle, Pat.
How many servings does this focaccia recipe make?
This recipe yields approximately 10 servings.
What type of yeast is used in this recipe?
The recipe calls for one 1/4 ounce envelope of active dry yeast.
How long should the yeast be allowed to proof?
The yeast should proof for 10-15 minutes until it becomes foamy.
What is the temperature of the water used for the yeast?
The water should be lukewarm to properly dissolve and activate the yeast.
How much flour is required for the dough?
The recipe uses between 4 and 4 1/2 cups of all-purpose flour.
How much olive oil is used in the dough itself?
One tablespoon of olive oil is mixed directly into the dough.
How long does the first rise take?
The dough should rise in a warm spot for about 1 hour or until it has doubled in size.
What should I do after the first rise?
You should punch the dough down gently to release the air before transferring it to the pan.
What size pan is needed for this focaccia?
A 15 1/2 x 10 1/2 inch jelly-roll pan is recommended.
How long is the second rise?
The dough needs an additional 30-minute rise after being stretched into the pan.
What oven temperature is needed for baking?
Preheat your oven to 375°F (190°C).
How do you create the dimples in the focaccia?
After the second rise, use your fingers to press deep dimples all over the surface of the dough.
How much olive oil is used for the topping?
The remaining 2 tablespoons of olive oil are drizzled over the top before baking.
What kind of rosemary is used?
The recipe specifies 1 1/2 tablespoons of crumbled dried rosemary.
How many garlic cloves are used for the infusion?
Between 3 and 5 garlic cloves, minced very fine, are used for the topping.
What type of salt is sprinkled on top of the bread?
You can use either sea salt or kosher salt for the topping.
How long does the focaccia bake?
Bake for 35-40 minutes until the bread is pale golden.
How long should the bread cool in the pan?
Let it cool in the pan for about 10 minutes before moving it to a wire rack.
Can this focaccia be served cold?
It can be served warm or at room temperature.
What are common serving suggestions for this bread?
It is ideal for dipping in olive oil or using as a base for sandwiches.
What is the purpose of sugar in this recipe?
The 1 1/2 teaspoons of sugar help feed the yeast during the proofing stage.
What is the category of this recipe?
This recipe is categorized under Yeast Breads.
What tags are associated with this recipe?
Tags include focaccia, rosemary, garlic, Italian bread, yeast bread, homemade, baking, comfort food, and appetizer.
Is the dough supposed to be sticky?
Yes, the recipe describes the dough as soft and slightly sticky.
How much salt is used in total?
The recipe uses 1/2 teaspoon of salt in the dough and 1 1/2 teaspoons of sea salt for the topping.
Should I oil my hands when handling the dough?
Yes, using lightly-oiled hands makes it easier to transfer and stretch the dough.
What is the texture of the focaccia surface after baking?
It features a beautifully crisp crust with deep dimples that hold the oil and herbs.
Can I use more than 4 cups of flour?
Yes, you can add up to 4 1/2 cups of flour as necessary to achieve a soft dough.