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
Equipment
- 9x9-inch baking pan
- mixing bowl
- measuring cups & spoons
- small bowl
Ingredients
- 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
Topping:
- 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
Instructions
- 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,
Naomi
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Mrs. J
I saw this on my sister-in-law's Instagram post (thanks for the recipe reminder, Mary!) and decided that bread+fresh rosemary+fast would make a great addition to my supper plans! I used my bread maker to mix up the dough--just threw everything in and hit the quick cycle to stir it up. Rather than leave it in a ball to rise, I spread it out in my greased pan and put it in the oven on "proof" to rise. It was ready to bake in less than an hour and came out PERFECT! Grandma was even impressed. 😉
Naomi
Thank you for sharing about using the bread maker for this recipe - I'm glad to hear that method works, too! So happy you loved this focaccia recipe!
Naomi
Mary Shearouse
This is a delicious bread and so easy to mix after breakfast to have ready for lunch. It was a big hit at our house today!
Naomi
Wonderful!! Thank you for reviewing this recipe!
Naomi
Estelle
Super good focaccia! This recipes is super am easy and turn super good!
Naomi
That's great to hear, Estelle!! Thank you for taking the time to leave a review!
Naomi
Kaleigh Stroink
Great recipe. Love the texture and three people ate the whole 9x13 very quickly. 😀
Naomi
Thanks, Kaleigh! That's what I like to hear!!
Naomi
Sany
Would active dry yeast work?
Naomi Andres
You could use active dry yeast but you would need to decrease the amount to 2 teaspoons and proof it in the warm water first.
Leah
Super yum!!!! Totally going to make this again!!!
Naomi
Thank you for reviewing this recipe! I'm happy to hear you loved it!
Naomi
Liz
I think you mean a teaspoon of yeast... I tablespoon is a lot. Made recipe with a tsp and turned out great. Also for others; 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry.
Naomi
Hi Liz!
Thank you for taking the time to leave a review! I am glad the bread worked well for you with those measurements. I have only ever made this recipe with the 1 tablespoon of instant yeast called for, but if 1 teaspoon works for you that's great! 👍🏻
Naomi
Kaleigh Stroink
I used a tablespoon of active dry and it worked fine. Our is past the expiry date so I think it has less rising power, so it didn't rise as much as it could have, but 1 tablespoon would still work well.
Andres Tom
As the Dad I hesitate to comment but I just have to for this one. This bread is one of the best breads I have ever tasted. Texture, taste, desire for another piece all 12 out of 10!!
Naomi
Thanks Dad!! I really appreciate your encouragement!