Imagine pulling a golden, aromatic focaccia from the oven, its surface studded with glistening sea salt and fragrant rosemary, filling your kitchen with an intoxicating aroma that transports you straight to the rustic countryside of Italy. This Garlic and Rosemary Focaccia isn't just bread—it's a sensory experience that promises to elevate your home cooking from ordinary to extraordinary. Whether you're a novice baker or a seasoned kitchen maestro, this recipe will unlock the magic of traditional Italian baking right in your own home.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- Coarse sea salt, for topping
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure that the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour mixture along with the 1/4 cup of olive oil and the minced garlic. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
- Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- After the dough has risen, gently punch it down to release any air bubbles. Then, transfer it to a greased baking sheet or a 9x13-inch baking pan. Use your fingers to stretch and press the dough into an even layer, about 1/2 inch thick.
- Using your fingers, create dimples all over the surface of the dough. This is a signature characteristic of focaccia.
- Sprinkle the chopped fresh rosemary and coarse sea salt evenly over the top of the dough. Drizzle a little more olive oil over the surface for added flavor and moisture.
- Cover the dough again with a kitchen towel and let it rise for another 15 minutes.
- While the dough is rising, preheat your oven to 425°F (220°C).
- Once the dough has risen, place it in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and let it cool slightly in the pan for about 5 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the focaccia into squares or rectangles and serve warm or at room temperature. Enjoy your homemade garlic and rosemary focaccia!
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast without killing it. A frothy mixture means your yeast is alive and ready to work its magic.
- Kneading Technique: Don't rush the kneading process. Take your time to develop the gluten, which gives focaccia its signature chewy texture.
- The Dimple Secret: Those characteristic dimples aren't just for looks—they help trap olive oil and create those deliciously crispy peaks.
- Temperature Matters: Use a warm, draft-free spot for rising your dough to help it develop maximum flavor and texture.
- Olive Oil is Your Friend: Don't be shy with high-quality olive oil—it's what gives focaccia its rich, luxurious flavor and crispy exterior.
- Fresh Herbs Make a Difference: If possible, use fresh rosemary. The difference in flavor is remarkable compared to dried herbs.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
