Garlic and Rosemary Focaccia
Garlic and Rosemary Focaccia is full of flavor from roasted garlic, rosemary and olive oil. Perfectly salty, herby and savory! If you love focaccia, also try my Easy Focaccia and Whole Wheat Focaccia with Caramelized Onions.
This Garlic and Rosemary Focaccia is straight up, serious business, garlicky. The smell of your house will not lie as you make this. It all starts with the whole bulb of garlic, caramelizing away in the oven for 1 hour! Then, we will slather that situation into the bread. Can you imagine the flavor?
Yes? Let’s begin!
First up, Make the Roasted Garlic
Chop a small part off the top of the garlic to expose the cloves. Sprinkle a bit of olive oil, wrap it in foil and roast at 350 F for 1 hour. The garlic will be caramelized at the top. Here is how the garlic looks like before and after.
And this is how the Garlic paste will look like:
Next, Make the Dough
In the bowl of a stand mixer, add the warm water, yeast and about half a teaspoon of the sugar. Let this sit until frothy, about 5-8 minutes.
Add the remaining sugar, the salt, oil and the flour. Stir everything with a wooden spoon until combined. Attach the dough hook to the mixer. Knead the dough until it cleans the sides of the bowl, and gathers in the center as you knead. The dough should be smooth and soft.
Gather the dough. Grease a bowl lightly with oil. Place the dough and toss to lightly coat with oil. Cover with plastic film and let rise for 1 hour or so, until doubled in bulk.
Shape the Focaccia and Spread the Garlic Paste
Grease a rectangular pan with olive oil. Use 10 x 15 inch or 11 x 17 inch. After the first rise, turn the dough over to clean surface.
Pat and shape it into a rectangle and place it in the greased pan. You do not need to occupy the entire pan. Cover this with plastic film again and let rise for 1 hour.
Bake Time!
Preheat the oven to 400℉. Using the back of the spoon, gently spread the garlic paste, along with the oil, all over the dough. Sprinkle the chopped rosemary all over. Using all fingers, make indentions all over the dough.
Enjoy with soup or salad, or on its own. And a tip: Do not skip the flaky salt at the end. Chef’s kiss!
Garlic and Rosemary Focaccia
Equipment
- 10 x 15 inch Baking pan or 11 x 17 inch
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm water 105-115 ℉
- 2 tsp sugar
- 1½ tsp salt
- 1 tbsp canola oil
- 2¾ cup all-purpose flour
For the Garlic Paste
- 1 bulb garlic
- 3 tbsp olive oil
- ¼ tsp salt
- pinch black pepper
For sprinkling on top before baking
- 4 tbsp chopped rosemary
- ¼ tsp flaky salt
Instructions
Make the Garlic Paste
- Preheat oven to 350℉. Using a sharp knife, carefully slice about ¼ inch off of the top of the garlic ( see photo in the post). Drizzle about a teaspoon of the olive oil on the exposed garlic cloves. Wrap the garlic in a little piece of foil, fully covered.
- Roast this for 1 hour. The garlic will be nicely golden on top. Let cool slightly.
- In a little bowl, add the softened garlic cloves by squeezing them out of the skins. Mash until soft. Add the remaining olive oil, the salt and pepper and continue to mash and incorporate everything. You will end up with with an oily, garlic mash (see photo in the post). Set this aside. You can make this for up to 2 days head, stored in the fridge.
Make the Dough
- In the bowl of a stand mixer, add the warm water, yeast and about half a teaspoon of the sugar. Let this sit until frothy, about 5-8 minutes.
- Add the remaining sugar, the salt, oil and the flour. Stir everything with a wooden spoon until combined. Attach the dough hook to the mixer. Knead the dough until it cleans the sides of the bowl, and gathers in the center as you knead. The dough should be smooth and soft. If the dough is not cohesive and doesn't gather after 7 minutes of mixing, sprinkle 1 tablespoon of flour at a time, but do not exceed 5 tbsp.
- Gather the dough. Grease a bowl lightly with oil. Place the dough and toss to lightly coat with oil. Cover with plastic film and let rise for 1 hour or so, until doubled in bulk.
- Grease a rectangular pan with olive oil. Use 10 x 15 inch or 11 x 17 inch. After the first rise, turn the dough over to clean surface. Pat and shape it into a rectangle and place it in the greased pan. You do not need to occupy the entire pan. Cover this with plastic film again and let rise for 1 hour.
- Preheat the oven to 400℉. Using the back of the spoon, gently spread the garlic paste, along with the oil, all over the dough. Sprinkle the chopped rosemary all over. Using all fingers, make indentions all over the dough. The dough will now spread out, almost occupying the entire pan. Sprinkle flaky salt on top.
- Bake the focaccia for 13-15 minutes. The bread will be nicely golden on top.
Notes
- This will keep at room temperature for up to 2 days, in a sealed container.
- You can also store it in the fridge for up to a week, or freeze for longer storage.
A seriously flavorful bread!