This garlic focaccia bread recipe combines fresh rosemary and fresh garlic cloves to create a delicious, fluffy focaccia bread. It’s a straightforward yet flavorful approach to herb focaccia bread recipes, perfect for any home baker. Follow this recipe to easily bake a fragrant, herb-infused focaccia that’s sure to impress.
Why You’ll Love This
- Flavor: Homemade focaccia bread is known for its unique taste and texture. It features a crispy golden crust on the outside, while the inside is fluffy and soft, akin to a cloud. The bread is rich in olive oil flavor, with a hint of yeast and a perfect balance of saltiness. Often topped with herbs, the surface offers a textural contrast, being crisp yet soft. Focaccia is versatile, ideal for dipping, making sandwiches, or enjoying on its own, and is distinguished by its aromatic and satisfying taste.
- Rise Time: 1 hour 45 minutes
- Diet: Vegetarian, Dairy Free
- Method: Oven
Pizza Dough vs. Focaccia Bread Dough
When it comes to understanding the difference between pizza dough and focaccia bread dough, here are the key points to consider:
- Pizza Dough:
- Aimed for a balance of crunch and chewiness.
- Acts as a base for a variety of toppings.
- Typically thinner and denser than focaccia.
- Focaccia Bread Dough:
- Softer, more pillowy texture.
- Often infused with olive oil for richness.
- Enjoyed for its own flavor, with minimal toppings.
Both doughs hold a special place in Italian cuisine, but their distinct characteristics set them apart in texture, flavor, and usage. If you’re looking for a pizza dough, try my favorite thick crust pizza dough recipe or this pan pizza dough recipe.
Full printable garlic focaccia bread recipe ingredients list and instructions are in the recipe card below.
- Flour: Using strong white bread flour for focaccia bread significantly improves its texture. Its higher protein content creates a fluffier and chewier bread compared to other flours. This makes bread flour essential for achieving the perfect focaccia texture.
- Yeast: Instant yeast, also known as fast-action yeast, simplifies baking by eliminating the need for proofing. It activates immediately upon mixing with dough, accelerating the rising process. This makes instant yeast a convenient and efficient choice for quicker and effective baking results.
- Oil: Using extra virgin olive oil in focaccia bread isn’t just a tradition; it’s a necessity for flavor and texture. Olive oil enriches the bread with a distinct, rich taste and creates a perfectly crispy crust. It’s the secret to achieving that authentic Italian flavor in your homemade focaccia.
- Garlic: Use fresh garlic cloves. Optionally, spread roasted garlic on the focaccia after it is cooked.
- Rosemary: Only fresh rosemary is suggested. Fresh herbs make a big difference. I would not recommend using dried rosemary.
- Cheese: Use fresh grated parmesan cheese (optional).
- Salt: Use a course salt. I suggest a flaky sea salt or a coarse sea salt.
Focaccia bread offers a world of variation possibilities beyond the classic rosemary and sea salt. Use this easy focaccia recipe to make a different variation. Here are a few to try:
- Cherry Tomato and Balsamic: Top your focaccia with cherry tomatoes and a drizzle of balsamic vinegar for a sweet and tangy twist.
- Olive and Caramelized Onion: Incorporate olives and caramelized onions into the dough for a savory, rich flavor.
- Lemon Zest and Black Pepper: Add grated lemon zest and a generous sprinkle of black pepper for a focaccia that has a citrusy kick and a spicy edge.
Each variation adds unique flavors and textures, making focaccia versatile for different meals and preferences.
Full step-by-step fluffy focaccia bread recipe instructions are in the recipe card below. You can print or save to Pinterest for later.
Step 1: Place the flour, salt, and yeast into the mixing bowl of a stand mixer equipped with a dough hook attachment. Then, add 3 tablespoons of olive oil and lukewarm water, and mix until a shaggy dough forms.
Step 2: Set the mixer to a low speed and knead the dough for 10 minutes, or until it becomes smooth and elastic. Remember, the dough is supposed to be tacky, so resist the urge to add extra flour. If you do not have an electric stand mixer, knead focaccia by hand on a lightly oiled surface with oiled hands.
Step 3: Drizzle a bit of olive oil in a clean large bowl to lightly coat it. Spread oil around the sides of the bowl. Transfer dough into this oiled bowl, rolling it around in the oil. Then, cover the bowl with plastic wrap.
Step 4: Let the dough rise in a warm area for about an hour, or until it has doubled in size.
Step 5: Spread 2 tablespoons of olive oil in a 13” x 9” baking pan. Make sure to oil the edges of the pan. Place focaccia dough in the pan.
Step 6: Use your hands to evenly coat the bottom and sides of the pan. over it with plastic wrap and set it aside for dough rest in a warm place for 45 minutes, or until the dough has nearly doubled in size. Meanwhile, preheat your oven to 425ºF.
Step 7: Once the dough is properly risen, it should rebound slowly when gently pressed with a finger. At this stage, use your fingertips to create deep indentations across the entire surface of the dough.
Step 8: Place the sliced raw garlic into the indentations in the dough, and then add small sprigs of rosemary by pressing them into the dough alongside the garlic.
Step 9: Drizzle 3 tablespoons of olive oil on top the dough and evenly distribute half of the Parmesan on top. You can omit the cheese if you prefer.
Step 10: Place in the middle rack of the preheated oven and bake for 20 minutes, or until the Focaccia turns a light golden brown. Remove from the oven and top with the remaining Parmesan. Slice, serve and enjoy the fresh garlic and rosemary focaccia bread.
See More Yeast Bread Recipes
If you loved this herb focaccia bread recipe you’ll enjoy these other bread recipes.
Garlic and Rosemary Focaccia offers a delightful lightness and flavor. This Italian bread is versatile – great as a side with pasta, as sandwich bread, or enjoyed on its own.
- For best results, use strong bread flour, which has higher protein content to help the Focaccia rise and maintain shape. However, all-purpose flour is also effective for this recipe.
- Choose high-quality olive oil for this Focaccia; its flavor is crucial and should be prominent.
- If you prefer less garlic, feel free to halve the amount.
- Allow ample time for the dough to rise for both the first rise and the second rise, placing it in a warm spot to activate the yeast. The dough should double in size initially and then spring back when touched after the second rise.
- Storage: Keep in an airtight container at room temperature. Focaccia is ideally consumed on the day it’s baked but can be frozen for up to 3 months. Read more bread storage tips.
Storing garlic and rosemary focaccia bread properly is crucial to keeping its delightful texture and flavor intact:
- Room Temperature:
- Keep it wrapped or in an airtight container.
- Fresh for up to 1-2 days.
- Store in an airtight container.
- Stays fresh for about 5 days.
- Wrap tightly before freezing.
- Remains good for up to a month.
By following these storage tips, you can enjoy your focaccia, whether it’s the next day or weeks later, as the best bread for any meal.
What To Serve With Focaccia Bread
Focaccia, a versatile Italian bread, pairs well with a variety of dishes. It complements pasta like shrimp fettuccine, layered sausage lasagna, offering a soft texture to scoop up the cheesy layers. For soups, like an Italian sausage soup recipe, focaccia is ideal for soaking up rich flavors. It also goes well with lighter fare such as a Greek green salad, adding a hearty element to the meal. Focaccia enhances heartier dishes too, like a lemon chicken sheet pan dinner or baby back ribs, providing a balance to savory juices and smoky flavors. Additionally, it’s a comforting addition to crock pot chicken noodle soup, making it a perfect bread for various meal settings.
Frequently Asked Questions (FAQs)
Yes, you can substitute dried rosemary for fresh in your focaccia recipe. However, dried rosemary is more potent, so use it sparingly (about ⅓ the amount of fresh) to avoid overpowering the flavor.
To achieve a fluffy texture, make sure to knead the dough adequately during preparation, allow it to rise sufficiently during both rest periods, and avoid overworking the dough when shaping it.
The second rise or rest period allows the dough to relax, rise further, and develop more flavor. It also contributes to the focaccia’s airy and light texture.
Garlic and Rosemary Focaccia Bread Recipe
- 9×13-inch baking dish
- 4 cups strong white bread flour 1 pound
- 1 teaspoon salt coarse salt preferred
- 2 ¼ teaspoon instant yeast
- 6 tablespoon olive oil plus 2 tablespoon extra for greasing
- 1 ¼ cups lukewarm water
- 8 cloves garlic
- 5 sprigs rosemary
- ½ cup Parmesan cheese
- In the bowl of a stand mixer fitted with the dough hook attachment put the flour, salt and yeast. Add the 3 tbsps of olive oil and water and mix to a shaggy dough.
- Turn the mixer to a slow speed and knead for 10 minutes or until you have a smooth and stretchy dough. Note: the dough should feel tacky so don’t be tempted to add more flour.
- Lightly oil a large bowl with a drizzle of olive oil. Tip the dough into it, turn the dough in the oil then cover with plastic wrap and leave to rise in a warm place for about an hour or until the dough has doubled in size.
- Pour 2 tablespoon olive oil into a 13” x 9” baking pan, use your hands to spread it all around the pan and up the sides.
- Tip the risen dough into the pan and use your hands to stretch it into shape so that it fills the pan. Cover with plastic wrap and leave in a warm place for 45 minutes or until the dough has almost doubled in size. Preheat the oven to 425ºF.
- When the dough is ready it will spring back slowly when you touch it with your finger. Dig your fingertips into the dough making deep holes across the surface of the dough.
- Poke the sliced garlic into the holes then tear the rosemary into small sprigs and press them in too.
- Drizzle over 3 tbsps of olive oil and scatter over half of the Parmesan.
- Bake in the center of the preheated oven for 20 minutes or until the Focaccia is a pale golden brown.
- Remove from the oven and top with the remaining Parmesan.
- Slice, serve and enjoy!
- Garlic and Rosemary Focaccia is so light and incredibly delicious. This classic Italian bread can be served as a side dish with pasta, used as sandwich bread or enjoyed just as it is!
- We recommend you use a strong bread flour to make this recipe as bread flour has a higher protein content allowing the Focaccia to rise and hold its shape. However, this recipe has been tested with all purpose flour and will still work just fine if that’s all you have.
- It’s important to use a really good quality olive oil for Focaccia as it’s one of the star ingredients – you should be able to taste its flavor so don’t skimp here.
- We love a very garlicky Focaccia but if you don’t want it as potent you can reduce the garlic by half.
- When making Focaccia you need to plan enough time to allow the dough to rise at each stage. Putting the dough in a warm place will encourage the yeast. Look for a dough that has doubled at the first stage and a dough that springs back when touched after the second rise.
- Storage: Store in an airtight container at room temperature. Focaccia is best eaten on the day it’s made. It freezes really well for up to 3 months.