Easy Rosemary Garlic Focaccia Bread Recipe
This Easy Rosemary Garlic Focaccia Bread recipe yields a fragrant, golden, and crispy homemade Italian bread, flavored with fresh rosemary and garlic. Perfect as an appetizer, a side for soups and salads, or simply served with olive oil for dipping, this focaccia is simple to prepare with a soft, chewy texture and aromatic toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 tsp instant yeast
- 1 tsp kosher salt (plus more for topping)
Wet Ingredients
- 1 cup lukewarm water (made by mixing ¼ cup boiling water with ¾ cup cold water)
- 2 tbsp olive oil (plus 2 tbsp more for coating and topping)
Toppings
- 2 tsp minced or chopped garlic (optional)
- Fresh rosemary leaves (optional)
- Butter for greasing the dish
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, instant yeast, and kosher salt until evenly combined.
- Add Water and Form Dough: Pour in the lukewarm water and use a spatula to mix until the liquid is fully absorbed and a sticky dough forms.
- First Rise: Lightly rub olive oil over the surface of the dough to prevent sticking. Cover and allow the dough to rest at room temperature for about 1½ hours until it doubles in size.
- Prepare Baking Dish: Generously butter an 8 or 9-inch baking dish, then add 1 tbsp of olive oil and swirl to coat the entire surface.
- Shape Dough: Place the risen dough into the prepared dish and roll it around to coat with oil. Allow it to rest for another 30 minutes to relax and rise slightly.
- Preheat Oven: Heat your oven to 425°F (220°C) and get ready for baking.
- Top and Dimple Dough: Drizzle the remaining 1 tbsp of olive oil over the dough along with the minced garlic and fresh rosemary leaves. Using well-oiled fingers, press down on the dough to create deep dimples and stretch the dough to fill the dish evenly.
- Season and Bake: Sprinkle additional kosher salt over the top. Bake the focaccia on the center rack for about 25 minutes, or until it’s golden brown and crisp around the edges.
- Cool and Serve: Let the focaccia cool for about 10 minutes before slicing. Serve warm with butter or your favorite seasoned olive oil for dipping.
Notes
- For an extra flavorful crust, you can brush the top with additional olive oil immediately after baking while still warm.
- The garlic and rosemary are optional but highly recommended for authentic focaccia flavor.
- If you prefer a thicker focaccia, use a smaller baking dish or double the recipe.
- Store leftovers wrapped tightly at room temperature for up to 2 days, or freeze slices for longer storage.
Keywords: focaccia, rosemary garlic bread, Italian bread, easy bread recipe, homemade focaccia, garlic bread, rosemary focaccia
