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Focaccia, a beloved bread originating from Italy, has captured the hearts (and taste buds) of home cooks around the world. Known for its airy, chewy texture and rich flavor, focaccia is a versatile dish that can serve as a delightful side, a base for sandwiches, or even a standalone snack. The combination of olive oil, fresh herbs, and aromatic garlic makes this savory rosemary garlic focaccia not just a recipe, but a culinary experience that echoes the rustic charm of Italian kitchens.

Savory Rosemary Garlic Focaccia

Discover the joy of baking with our savory rosemary garlic focaccia recipe! This delightful Italian bread is known for its chewy texture and aromatic flavors, making it perfect as a side dish or a hearty snack. With simple ingredients like fresh rosemary, garlic, and quality olive oil, this focaccia is easy to make and sure to impress your family and friends. Embrace tradition and elevate your home-cooked meals with this timeless classic!
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Ingredients
  

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 ¾ cups warm water (about 110°F/43°C)

2 tsp sugar

3 tsp salt (divided)

¼ cup olive oil (plus extra for drizzling)

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped (plus extra for garnish)

1 tsp coarse sea salt (for topping)

Instructions
 

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy.

    In a large mixing bowl, combine the flour and 2 tsp salt. Make a well in the center and add the yeast mixture and ¼ cup of olive oil.

      Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

        Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

          Once risen, punch down the dough and transfer it to a well-greased baking sheet or a large rectangular pan (approximately 12x16 inches).

            Using your fingers, gently stretch the dough to fit the shape of the pan. Cover again and let the dough rise for an additional 30 minutes.

              Preheat your oven to 425°F (220°C). During the last 10 minutes of rising, in a small bowl, mix the minced garlic, remaining rosemary, and a pinch of salt into the remaining olive oil.

                Once the dough is ready, create dimples all over the surface with your fingers. Drizzle the garlic and rosemary oil over the top, ensuring the dimples are filled. Sprinkle with coarse sea salt.

                  Bake in the preheated oven for about 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.

                    Remove from the oven and let it cool slightly. Slice into squares or rectangles and serve warm, garnished with extra fresh rosemary if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour 55 minutes | Servings: 12 pieces