Print

Delicious Focaccia Bread Recipe Easy Homemade Roasted Garlic Rosemary Sea Salt

focaccia bread recipe - featured image
Print Recipe

A simple and flavorful focaccia bread infused with slow-roasted garlic, fresh rosemary, and coarse sea salt, featuring a crispy crust and soft, pillowy interior.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 2 teaspoons fine sea salt (for dough)
  • 1 teaspoon granulated sugar
  • 2 whole garlic bulbs, roasted until soft and caramelized
  • 2 tablespoons fresh rosemary sprigs, finely chopped
  • 1 tablespoon coarse sea salt (flake salt) for topping
  • 2 tablespoons extra virgin olive oil for drizzling before baking

Instructions

  1. Bloom the yeast: In a small bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let sit until foamy and bubbly on top, about 8-10 minutes.
  2. Roast the garlic: Preheat oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose cloves, drizzle with olive oil, wrap in foil, and roast until soft and fragrant, about 35-40 minutes. Let cool before squeezing out the softened garlic.
  3. Make the dough: In a large bowl or stand mixer, combine flour and salt. Add the yeast mixture and ¼ cup olive oil. Mix until dough starts to come together, then knead by hand or with a dough hook until smooth and elastic, about 8-10 minutes by hand or 5 minutes in a mixer.
  4. First rise: Lightly oil a large bowl and place dough inside. Cover with a towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
  5. Shape the dough: Punch the dough down gently and transfer to an oiled baking sheet. Using your fingers, stretch and press the dough into a roughly 9×13 inch rectangle.
  6. Second rise with dimpling: Cover the dough again and let it rise for 20-30 minutes. Then press your fingertips all over the surface to create deep dimples.
  7. Add toppings and bake: Drizzle 2 tablespoons olive oil over the dough, spread the roasted garlic cloves evenly with your fingers, sprinkle chopped rosemary, and finish with coarse sea salt. Bake at 425°F (220°C) for 20-25 minutes or until golden and crisp on top.
  8. Cool and serve: Let focaccia cool slightly on a rack before slicing. Best served warm or at room temperature.

Notes

If you want a softer crust, cover the bread with foil halfway through baking. Rotate the pan if your oven heats unevenly to prevent burning edges. Use a kitchen thermometer to ensure water is about 110°F to activate yeast properly. For gluten-free, use a suitable gluten-free flour blend and adjust liquids as needed. Roasted garlic provides a sweeter, milder flavor than garlic powder. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: focaccia, bread, roasted garlic, rosemary, sea salt, homemade bread, easy focaccia, Italian bread, olive oil bread

Find it online: https://elvafood.com/delicious-focaccia-bread-recipe-easy-homemade-roasted-garlic-rosemary-sea-salt/