Description
This Roasted Garlic Rosemary Focaccia Bread features a soft, airy interior with a crispy golden crust, infused with the rich flavors of roasted garlic and fresh rosemary. Using simple, natural ingredients, this bread is perfect for dipping, sandwiches, or as a side to soups and salads. It’s beginner-friendly and adaptable for creative variations.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast (1 packet)
- ⅓ cup olive oil (natural), plus extra for drizzling
- 1 tsp salt
- 1 tsp natural gelling agent
- 1 tbsp apple cider vinegar
- 1 tbsp vegetarian Worcestershire sauce (natural)
Flavor Ingredients
- 8–10 roasted garlic cloves
- 2 tbsp fresh rosemary, chopped
Optional Toppings
- Extra fresh rosemary for sprinkling
- Additional roasted garlic cloves
- Flaky sea salt or freshly chopped parsley for garnish
Instructions
- Prepare the Roasted Garlic: Roast whole garlic cloves until they become soft, golden, and fragrant to bring out their natural sweetness and mellow sharpness, which forms the essential base flavor for the focaccia.
- Activate the Yeast: Combine warm water with active dry yeast and a pinch of sugar. Let it sit for about 5 minutes until the surface becomes foamy, indicating the yeast is active and ready.
- Mix the Dough: In a large bowl, mix the all-purpose flour, salt, and natural gelling agent. Pour in the activated yeast mixture, olive oil (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), and roasted garlic. Stir until a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic, which ensures a perfect focaccia crumb.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Shape the Dough: Once risen, gently press the dough into a greased baking pan. Use your fingertips to create dimples all over the surface to hold olive oil (natural) and rosemary during baking.
- Add Toppings and Second Rise: Sprinkle fresh rosemary and extra roasted garlic evenly over the dough. Drizzle additional olive oil (natural) on top and let it rest for 20 to 30 minutes to puff slightly.
- Bake to Perfection: Bake in a preheated oven at 220°C (425°F) for 20-25 minutes until the crust turns golden brown and the bread sounds hollow when tapped.
Notes
- Patience is key: Let the dough rise fully for the best airy texture.
- Generous dimpling traps flavorful oils and toppings.
- Use quality olive oil (natural) to enhance flavor and crust development.
- Do not over-knead; knead just until smooth to keep the crumb light and tender.
- Roast garlic ahead of time for intensified flavor and ease.
- Store leftovers at room temperature in an airtight container for up to two days.
- Freeze tightly wrapped focaccia for up to three months; thaw overnight before use.
- Reheat in the oven at 180°C (350°F) for 5-10 minutes to revive crust and softness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted garlic, rosemary, focaccia bread, plant-based, vegetarian, homemade bread, easy bread recipe
