Description
Rosemary Garlic Focaccia Bread is a delightful Italian flatbread that combines the rich flavors of fresh rosemary and roasted garlic, creating an aromatic masterpiece. This recipe yields a soft, pillowy bread with a beautifully crisp crust, perfect for dipping in olive oil or serving alongside soups and salads. With its inviting aroma and simple preparation, this focaccia makes an excellent addition to any meal or gathering.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (110°F/43°C)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 5 cloves roasted garlic, chopped
- 2 teaspoons sea salt
Instructions
- Activate the yeast by combining warm water and yeast in a small bowl; let sit for 5-10 minutes until frothy.
- In a large mixing bowl, mix flour and sea salt. Create a well in the center and add the yeast mixture and olive oil. Mix until fully combined.
- Knead the dough on a floured surface for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area until doubled (about 1 hour).
- Gently punch down the risen dough, fold in chopped roasted garlic and rosemary, then shape it on a greased baking sheet.
- Preheat oven to 400°F (200°C) and let the shaped dough rise again for about 30 minutes.
- Bake for 20-25 minutes until golden brown. Let cool slightly before slicing.
Notes
- Experiment with toppings such as olives or sun-dried tomatoes for added flavor.
- Store leftovers wrapped tightly at room temperature for up to two days or freeze for longer storage.
- For extra crunch, sprinkle coarse sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg