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Focaccia, a beloved Italian bread, is often celebrated for its soft, airy texture and rich flavors. Among the myriad variations of this classic dish, the Savory Rosemary Garlic Focaccia stands out as a delightful combination of aromatic herbs and robust garlic. This recipe captures the essence of traditional Italian baking while allowing for a personal touch through the use of fresh ingredients and creative toppings.

Savory Rosemary Garlic Focaccia

Discover the delightful flavors of Savory Rosemary Garlic Focaccia, a classic Italian bread that's sure to impress. This recipe combines aromatic rosemary and robust garlic for a tasty treat perfect for any occasion. Easy to make and customizable with your favorite toppings, this focaccia is great as an appetizer, side dish, or sandwich base. With its soft, airy texture and golden crust, it’s a culinary masterpiece made to share with family and friends. Enjoy the joy of homemade bread with this flavorful recipe!
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Ingredients
  

4 cups all-purpose flour

2 teaspoons salt

1 teaspoon sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 ½ cups warm water (about 110°F/43°C)

¼ cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, minced

2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)

Coarse sea salt (for topping)

Instructions
 

Prepare the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

    Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon until a shaggy dough forms.

      Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a bit more flour as you knead.

        First Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

          Prepare the Pan: Generously oil a baking sheet or a 9x13-inch pan with olive oil.

            Shape the Dough: Once risen, punch the dough down to release air and transfer it to the prepared baking sheet. Gently stretch and spread the dough to fit the pan. Don’t worry if it doesn’t reach the edges right away; cover it and let it rise again for another 30 minutes.

              Preheat the Oven: Preheat your oven to 425°F (220°C).

                Flavor the Focaccia: After the second rise, use your fingers to create dimples all over the surface of the dough. In a small bowl, mix the minced garlic and rosemary with a tablespoon of olive oil, then drizzle this mixture evenly over the dimpled dough. Sprinkle coarse sea salt over the top.

                  Bake the Focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown and the edges are crisp.

                    Cool and Serve: Once baked, remove from the oven and let it cool for a few minutes in the pan before transferring it to a wire rack. Drizzle a bit more olive oil over the top while still warm. Slice and serve warm, either on its own or as a side with soups and salads.

                      Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 slices