Rosemary and Garlic Focaccia Recipe

5 from 9 votes

This Rosemary and Garlic Focaccia Recipe is the perfect homemade bread that pairs well with soups, salads, and more.

Prep Time30

Cook Time20

Total Time2 50

Course: Bread

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: Slices

Calories: 224kcal

Author: Deborah

Mix the flour, yeast, and 1 tsp of salt in a large bowl. Stir.
Turn the dough out on a lightly floured surface. The dough will be sticky. Use a pull-and-fold method until it sticks to itself, not your hands. This will likely take about 5-6 minutes.
Place the dough into an oiled bowl and cover. Let the dough rise until it is doubled. This will take about 60-90 minutes.
Slice the garlic into thin slices and chop the rosemary.
After the dough has doubled in size, add 2 Tbsp olive oil to a 9X13-inch pan. You could also line with parchment paper for easy clean up, but this does make the bread edges a bit softer. Stretch the dough to fit the pan.
Cover and let the bread rise until it is 1.5 times its original size. This will take about 30-60 minutes.
Preheat the oven to 425 degrees.
Scatter the garlic slices, olives, and rosemary over the dough. Drizzle with 2 Tbsp olive oil and sprinkle with flaky salt.
Add a little oil to your fingers, then push a few dimples into the dough. Push the olives and garlic slices into the divots.
Put into the oven and bake for 20-22 minutes until golden brown. Let the bread cool in the pan for 10 minutes.
Let the bread cool for another 15 minutes before slicing and serving. This helps keep it moist.

The water for the yeast should be lukewarm, under 115 degrees. If it's too hot, it will kill the live yeast.
Aim for a wet, sticky dough. Be careful not to add too much flour.
This may be a no-knead bread, but it still needs structure that you'll get by performing the stretch-and-fold method. I've outlined this in the section directly above this one.
Sliced garlic is less intense than minced garlic. Alternatively, roast the garlic slices for a sweeter flavor.