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Roasted Garlic Rosemary Focaccia Bread

Roasted Garlic Rosemary Focaccia Bread

  • Author: Samuel
  • Total Time: 2 hours 45 minutes
  • Yield: 1 focaccia loaf (about 8 servings) 1x
  • Diet: Vegetarian

Description

Learn how to make fluffy and flavorful Roasted Garlic Rosemary Focaccia Bread using simple pantry staples and fresh herbs. This artisan bread features a golden crispy crust with a soft, pillowy interior, infused with aromatic roasted garlic and fragrant rosemary. Perfect for all skill levels, it makes a versatile snack, side, or sandwich base that fills your kitchen with inviting scents.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water
  • 1 tsp sea salt
  • 1/2 tsp natural gelling agent
  • 3 tbsp extra virgin olive oil
  • 1 tbsp vegetarian Worcestershire sauce (natural)

Flavorings & Toppings

  • 10–12 roasted garlic cloves
  • 2 tbsp fresh rosemary, chopped, plus extra for topping
  • Sea salt flakes for sprinkling
  • Extra virgin olive oil for drizzling

Instructions

  1. Prepare the roasted garlic: Roast whole garlic cloves in the oven until soft and fragrant, transforming their sharp flavor into a mellow sweetness that will deeply infuse the focaccia.
  2. Activate the yeast: Combine warm water with active dry yeast and a pinch of sugar. Let sit for 5 to 10 minutes until the mixture becomes bubbly and alive, ensuring the bread will rise with a light texture.
  3. Mix the dough: In a large bowl, whisk together all-purpose flour, sea salt, and natural gelling agent. Pour in the yeast mixture, extra virgin olive oil, and vegetarian Worcestershire sauce (natural). Stir until a sticky dough forms. Fold in the roasted garlic cloves and fresh rosemary evenly.
  4. First rise: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm spot until doubled in size, typically 1 to 1.5 hours. This slow fermentation develops rich flavor and texture.
  5. Shape and second rise: Transfer the dough to an olive oil-coated baking tray. Gently stretch and shape it evenly. Use your fingertips to create dimples across the surface to hold olive oil and rosemary bursts. Allow it to rest and rise again for 30 minutes before baking.
  6. Add finishing touches and bake: Drizzle extra virgin olive oil over the dough, sprinkle additional fresh rosemary and sea salt flakes on top. Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes until the focaccia is golden and crispy on the outside with a soft interior.

Notes

  • Use room temperature ingredients to help with yeast activation and easier dough handling.
  • Do not skip dimpling the dough; it holds oil and enhances flavor.
  • Let the dough rise slowly for more complex flavor development.
  • Ensure garlic is thoroughly roasted for the sweetest and richest taste.
  • Brush with olive oil just before baking to seal moisture and create a glossy crust.
  • Prep Time: 20 minutes plus 2 hours rising time
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (1/8 of loaf)
  • Calories: 180
  • Sugar: 1g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: focaccia, roasted garlic, rosemary, bread, artisan, homemade bread, savory bread, simple bread recipe

Find it online: https://quicktastykitchen.com/roasted-garlic-rosemary-focaccia-bread/