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Garlic Rosemary Herb Focaccia Recipe

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3.9 from 15 reviews

This garlic rosemary herb focaccia features a simple 6-ingredient dough that yields soft, chewy bread with a crispy exterior. Enhanced with fresh garlic, rosemary, and other herbs, this delicious Italian-style flatbread benefits from an overnight refrigerated rest for optimal flavor and texture. Perfect as a snack, appetizer, or accompaniment to meals, it’s baked to golden perfection with a fragrant herb olive oil topping.

Ingredients

Dough Ingredients

  • 2 cups (480ml) warm water (100–110°F, 38–43°C)
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 Tablespoon kosher salt
  • 4 1/2–5 cups (563–625g) all-purpose or bread flour, spooned and leveled, plus more for hands

Topping & Pan

  • 5 Tablespoons (75ml) extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 3–4 Tablespoons chopped fresh herbs such as basil, thyme, rosemary (or 2 Tablespoons dried herbs)
  • Sprinkle of coarse salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the dough: Whisk together half of the warm water (1 cup; 240ml), sugar, and yeast in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and rest for 5 minutes until bubbling or foamy.
  2. Add remaining ingredients: Add remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds. Gradually add 3 1/2 cups (440g) more flour and beat on low speed for 2 minutes. If dough remains sticky, add the last 1/2 cup (60g) flour.
  3. Knead the dough: Continue beating for 5 full minutes or knead by hand on a lightly floured surface for 5 minutes until dough is soft, tacky, and passes the windowpane test.
  4. Let dough rise: Lightly grease a large bowl with oil and place dough inside, turning to coat all sides. Cover with foil, plastic wrap, or towel and let rise at room temperature for 2–3 hours until doubled in size.
  5. Prepare baking pan: Generously grease a 12×17-inch baking pan with 2 Tablespoons olive oil using a pastry brush.
  6. Shape the dough: Punch down the risen dough to release air. Transfer to the oiled pan and stretch gently to fit without tearing. If dough resists, cover and rest 5–10 minutes before continuing.
  7. Refrigerate the dough: Cover dough tightly and refrigerate for at least 1 hour and up to 24 hours (ideally 12 hours) to improve flavor and texture.
  8. Preheat oven and prepare toppings: Remove dough from fridge and let rest covered at room temperature while preheating oven to 450°F (232°C) for 10–15 minutes. Whisk remaining 3 Tablespoons olive oil with minced garlic and herbs.
  9. Dimple and top the dough: Use fingers to dimple surface of dough. Drizzle herb olive oil mixture over top and spread evenly. Add more oil if needed. Sprinkle with coarse salt and freshly ground black pepper.
  10. Bake the focaccia: Bake for 20–23 minutes until golden and lightly browned. Optionally broil on high for 1 minute to enhance browning.
  11. Serve and store: Slice and serve hot or at room temperature. Store leftovers tightly covered at room temperature for 2 days or refrigerate up to 1 week. Freeze cooled focaccia up to 3 months; thaw in refrigerator or at room temperature. Reheat in microwave or bake at 300°F (149°C) for 5 minutes.

Notes

  • Using bread flour will yield chewier focaccia, but all-purpose flour works well too.
  • Allowing the dough to rest in the refrigerator overnight enhances flavor and texture.
  • Don’t add too much flour during kneading; the dough should remain slightly tacky for the best crumb.
  • Dimples created before baking help hold the olive oil and herbs to develop a crispy crust.
  • Leftover focaccia can be frozen after baking for convenient future use.
  • You can customize herbs according to preference, using fresh or dried.
  • The oven must be fully preheated and very hot to obtain a crisp crust.

Find it online: https://recipesbyliza.com/garlic-rosemary-herb-focaccia-recipe/