I don’t think I know a single person who doesn’t love Italian food. I can probably say the same thing about bread. So if you combine the two and add a few herbs and spices, you have an almost perfect food. That is where Focaccia with Rosemary and Garlic enters the picture.
Focaccia with Rosemary and Garlic is simple to make and big on flavor!
While I would consider myself to be a pretty darn good baker, you don’t have to be, to make focaccia bread. It’s a very forgiving baked good. Typically when you think of baking bread, you think of those lovely, artisanal breads that are almost a decoration unto themselves.
Focaccia with Rosemary and Garlic would be the ugly duckling of the bread world at first glance. You are basically smashing your bread dough into a skillet or onto a tray and then poking divots into it, so it isn’t your typical “smooth as a baby butt” looking dough.
Focaccia with Rosemary and Garlic is sure to impress your family, both with flavor and presentation!
However, all that smashing, pressing and divot making has a purpose. All of those little depressions prevent the dough from rising too high and the pockets that are formed are there to hold delicious, spices, fragrant olive oil, butter or bacon grease. This is a bread that is baked flat, so you don’t have to worry about things rolling off.
Focaccia is a rustic, yeasty flat bread that used to be baked on tiles or on the hearth of a hot fire. If a pizza crust and a flat bread had a baby, I would describe their resulting offspring as focaccia bread. This is often eaten with a light soup, salad or even slices of fruit and prosciutto. I prefer to dip it in a zesty red sauce.
To make Focaccia with Rosemary and Garlic, you are going to make a basic dough, and you will let it rise and either roll it out onto a baking tray or press a smaller portion into an iron skillet. Then you get to poke it with your fingertips, press it down and really create lots of depressions deep into the dough.
Then drizzle the top of the bread with lots of olive oil, allowing it to pool in the depressions, sprinkle on your extra rosemary and flakey salt. You then pop it into the oven for approximately 18 minutes or until the top is turning nice and golden brown. When you remove the bread from the oven, you are going to drizzle a little more olive oil on top. Let it sit a minute or two and the cut it up and eat!
Focaccia with Rosemary and Garlic
- 1-1/3 cups lukewarm water (110 degrees)
- 2-1/4 tsp granulated sugar (can use honey)
- 2-1/4 tsp yeast
- 3-1/2 cups all-purpose flour
- 1/4 cup olive oil (with more to drizzle on the top)
- 1-1/2 tsp flakey salt (and extra to sprinkle on top)
- 2 tsp chopped, rosemary
- 2 cloves chopped garlic (use less or more depending on your preference for garlic).
- Mix lukewarm water with the yeast. Let sit on the counter for 10 minutes or until it begins to get frothy looking.
- Add flour, sugar, olive oil, salt, chopped rosemary and chopped garlic, to stand mixer with the dough hook. Turn mixer on low and pour in water/yeast mixture.
- Mix the dough well, until it begins to pull away from the bowl, this typically takes 3-5 minutes. The dough will be tacky or sticky, but if you find it is sticking to the sides of the bowl and wont pull together into the dough ball, add 1 tablespoon of flour and mix a minute longer, to help it come together on the dough hook.
- Remove dough from mixer, form into a ball and place into a greased bowl. Cover bowl with saran wrap or clean kitchen towel and place in a warm area in your kitchen to rise to double its size. This can take up to 60 minutes.
- Drizzle olive oil in the bottom of a large iron skillet. Turn dough out into skillet and spread dough out with finger tips, pressing firmly so you leave deep indentations with fingertips. You can also turn the dough out onto a greased baking sheet and spread the dough out into a rectangle with fingers.
- Drizzle a healthy dose of olive oil all over dough, sprinkle extra chopped rosemary and finish with sprinkles of flaked salt.
- Place into a preheated 400 degree oven for 18-20 minutes or top begins to look golden brown.
- When bread is done, remove from oven and drizzle a little more olive oil over the top, let sit for a minute or two and then slice and eat! Enjoy!!
For dipping, make yourself a nice red sauce (or buy it, whatever works for you) or a fragrant olive oil, mixed with a little balsamic vinegar, then dip your warm Focaccia with Rosemary and Garlic into that and sit back and enjoy every awesome mouthful!
I like to make Focaccia with Rosemary and Garlic. What bread do you bake to make yourself look like a rockstar!?
4 thoughts on “Focaccia with Rosemary and Garlic”
Foccacia is my favorite. I am going to use your recipe next weekend to surprise my husband for our anniversary dinner.
Oh I am so glad!! It is quick and easy and so good leftover!
I love this I also put everything bagel seasoning on it! Great recipe!
Me too and when I toast a bagel and the seasoning is lightly toasted it smells amazing!! I love it on avocados and tomatos and, and, and, lol.