Served on its own or with olive oil and balsamic vinegar, this Rosemary Garlic Focaccia Bread is sure to impress! Stunningly simple and quick, this focaccia bread can be made in under 2 hours!
Focaccia!!! ♡ My new favourite bread! Wellll, maybe I shouldn't go so far as to say that... I love many kinds of bread! Let's just say this focaccia is my current favourite. Let me tell you why in a picture:
Soft, golden top, sprinkled with pieces of roasted garlic and plenty of rosemary, seasoned to perfection with just enough salt & pepper. Slightly crispy edges baked in the olive oil. The airy textured interior of this gorgeous olive oil dough! Ugh, I just love it so much.
Like I said at the beginning, this focaccia is amazing served with a dipping bowl of olive oil & balsamic vinegar! Throw in some chopped fresh herbs and some freshly cracked black pepper for extra flavour. I wouldn't recommend adding more salt, since this recipe already has enough salt, but adjust to your taste here!
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets!
Rosemary Garlic Focaccia Bread
- 9x9-inch baking pan
- mixing bowl
- measuring cups & spoons
- small bowl
- 2 cups bread flour (you may substitute all-purpose)
- 1 tablespoon quick-rise yeast (instant yeast)
- 1 teaspoon salt
- ¾ cup warm water (110℉)
- ¼ cup olive oil
- 3 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 2 cloves fresh garlic, diced
- ¼ teaspoon salt, divided
- ⅛ teaspoon freshly cracked black pepper
- Mix together the flour, quick-rise yeast, and salt in a mixing bowl. Put the olive oil together with the warm water (110℉) in a glass measuring cup. Slowly add all the oil and water into the flour mixture while mixing to form a loose dough.
- Turn onto a lightly floured counter and knead until a smooth dough forms - about 1 minute of kneading. Shape dough into a ball and place in a bowl that has been well greased with olive oil (seam side down). Cover with plastic wrap and let rise in a warm place for 1 hour.
- Right before the dough is done rising, preheat the oven to 400℉. Grease the bottom of a 9X9-inch pan with 1 tablespoon of olive oil and sprinkle with ⅛ teaspoon salt. In a small bowl, mix together the remaining 2 tablespoons of olive oil, chopped rosemary, and diced garlic.
- Once the dough has risen for 1 hour, lift out of the bowl and gently place in the prepared pan. Press the dough into the corners and use your fingers to make holes all around in the dough to create that classic focaccia look. Pour the olive oil/rosemary/garlic mixture over top and spread evenly around and into the holes. Sprinkle on the remaining ⅛ teaspoon of salt and grind ⅛ teaspoon of pepper on top.
- Bake immediately in the preheated oven for 18-20 minutes or until lightly golden on top. Remove from oven and let cool in the pan for about 30 minutes before transferring to a wire rack to finish cooling. Store in an airtight container at room temperature. Enjoy!
Love and Cookies,