Garlic and Rosemary Focaccia Bread Recipe
Learn how to make fluffy garlic and rosemary focaccia bread. This easy focaccia bread recipe can be mixed and kneaded in an electric stand mixer. After two dough rises you'll be able to enjoy delicious herb focaccia bread.
Equipment
- 9x13-inch baking dish
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1piece | Calories: 239kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 76mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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