Easy Rosemary Garlic Focaccia Bread Recipe

Instructions to make the best focaccia bread that is impeccably fresh outwardly and delicate and chewy within. This simple formula is ideal for the two novices and prepared bread dough punchers! Hop to the Rosemary Garlic Focaccia Recipe or read on to perceive how we make it.

Focaccia is our preferred yeast-bread to make at home. It has a fresh outside and delicate inside, and is immaculate to present with supper, soups, stews, or even cut fifty-fifty and utilized for sandwiches. Because of the fixings, it’s additionally normally veggie lover.

This garlic focaccia bread formula is easy to make – no extravagant hardware is required by any means.

Rosemary Garlic Focaccia Bread

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Recipe by inspiredtaste Course: DessertCuisine: AmericanDifficulty: Easy
Servings

15

servings
Prep time

1

hour 

40

minutes
Cooking time

20

minutes
Total time

2

hours 

This simple 6 ingredient Rosemary Garlic Focaccia Bread is a wonderful starting point for many different flavors, including this garlic rosemary herb focaccia.

Ingredients

  • 1/2 cup (120 ml) extra-virgin olive oil

  • 2 garlic cloves, finely minced

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried

  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

  • 1/4 teaspoon fresh ground black pepper

  • 1 cup (235 ml) warm water

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 1/4 teaspoon honey

  • 2 1/2 cups (315 grams) all-purpose flour

  • 1/2 teaspoon fine sea salt

Directions

  • MAKE DOUGH
  • In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  • In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
  • Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  • Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
  • BAKE BREAD
  • After 1 hour, heat the oven to 450 degrees Fahrenheit.
  • Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
  • Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
  • Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

Notes

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