Another classic recipe that is as simple as it is delicious is garlic rosemary focaccia. This airy bread is everything you could wish for. It is fluffy, has a fantastic aroma of garlic, rosemary and olive oil, and a delicious crust on top. Furthermore, it is easy and quick to make. Let’s jump right into this garlic rosemary focaccia recipe.
Ingredients you need for making Garlic Rosemary Focaccia:
- Extra virgin olive oil
- Warm water
- Flakey sea salt
The ingredient list is short for this one. All-purpose flour, olive oil, warm water and yeast make a simple and delicious dough for the focaccia. Regarding yeast, both dry and fresh yeast works fine for this recipe. Additionally, we will add some sugar to kickstart the yeast. We will add a pinch of flakey sea salt over the top of the focaccia. For the most delicious taste, I’d recommend using fresh rosemary!
Garlic Rosemary Focaccia Recipe:
Making focaccia is pretty straightforward. Firstly, we will prepare our ingredients and make the dough. Next, we will give it time to rest before transferring it to the oven to get beautifully fluffy and crispy focaccia.
Getting the Flavours going:
For this recipe, I like to have the rosemary and garlic not just as a topping for the focaccia but to let their flavour influence the whole dough. To do so, we can infuse the olive oil for the dough with garlic and rosemary on low heat.
Making the Focaccia Dough
Next, we need to get the yeast going: Dissolve the sugar in lukewarm water, and add the yeast. We want the water to be in the 68-81°F range for optimal results. Allow the yeast to react until it turns nice and bubbly before adding it with the remaining water and infused olive oil into your flour.
Gently combine the ingredients. The focaccia dough doesn’t need much kneading. After a few minutes of combining, you should have a rather sticky, wet dough.
Cover it with a damp, clean kitchen towel, and let the dough rest in a warm place. Let the focaccia rise for at least one hour, but letting it rest even longer is better. You can even start the day before and let the dough rest overnight in the fridge.
Once risen, the focaccia dough should have doubled in size. Gently transfer the dough to an oil-coated baking sheet or baking dish. Try to handle the dough carefully, to avoid deflating it too much. Cover, and let it rise for at least another 45 minutes. Towards the end of the second rise, you can already start preheating your oven to 400° Fahrenheit / 200° Celsius.
Once the dough is ready, you can dimple it for the authentic focaccia look. I left mine simply flat today, though. Drizzle a few tablespoons of olive oil over the focaccia. Regarding the toppings, I like to add rosemary at the start so it crisps up nicely.
To avoid burning the garlic and developing undesirable bitter flavours, I’d recommend adding it just for the last 2-3 minutes of the baking process.
Bake the focaccia until it has developed a beautiful golden crust.
Enjoy while warm! I hope you like this garlic rosemary focaccia recipe. Let me know what you think in the comments, and happy baking!
Other Focaccia Variations:
If you want to try other flavour combinations then garlic rosemary focaccia, feel free to do so. This recipe leaves lots of room for customisation. The basic recipe for the dough stays the same. You can infuse the olive oil with other herbs or skip the infusing process altogether.
Some other Delicious Flavour Combinations for Focaccia are:
- Classic, plain focaccia
- Focaccia verdure with eggplants and zucchini
- Focaccia with cherry tomatoes
- Focaccia with sun-dried tomatoes and olives
- Fresh seasonal mushroom focaccia
- Focaccia with artichoke
- Focaccia with balsamic glaze, basil and fig and nuts.
Other Recipe Inspirations you might Enjoy:
- Roasted pepper crostini recipe
- Spaghetti alla puttanesca
- Spaghetti aglio, olio e peperoncino
- Best vegan lasagna recipe
- Pappa alla Pomodoro
This vegan fluffy focaccia is everything you could wish for. It is delicious, has a fantastic aroma of garlic, rosemary and olive oil, and a great crust.
3 cloves garlic
130ml olive oil
15g fresh rosemary
2 tsp sugar
275ml warm water
2 tsp dry yeast / 7g fresh yeast
Cut the garlic into rough bits. Add it, together with the rosemary, to a pan. Add the olive oil, and gently heat together for about 10 minutes, to let the olive oil infuse with flavour. We don’t want any colour to develop on the garlic.
Dissolve the sugar in the water. Add the yeast, and let it react with the liquid for about 10 minutes.
Mix the yeast, water and the flour. Add the infused olive oil. Reserve a few tablespoons of oil, as well as the rosemary and garlic.
Combine the ingredients for about five minutes. You will be left with a rather sticky, wet dough.
Let the focaccia rise for at least one hour, but letting it rest even longer is better. You can even start the day before and let the dough rest overnight in the fridge.
Gently transfer the dough to an oil-coated baking sheet or baking dish. Try to handle the dough carefully, to avoid deflating it too much. Cover, and let it rise for at least another 45 minutes.
Preheat your oven to 400° Fahrenheit / 200° Celsius.
Add some dimples to the focaccia. Also, top it with rosemary and the remaining olive oil before baking. To avoid burning the garlic and developing undesirable bitter flavours, I’d recommend adding it for the last 2-3 minutes of the baking process.
Bake the focaccia until it has developed a beautiful golden crust. Baking should take 20-25 minutes.
I like to use fresh rosemary for this recipe.
The dough gets even better when resting longer than an hour. You can prepare the dough on the day before and let it rest overnight in the fridge.
- Prep Time: 140 minutes
- Cook Time: 25 minutes
- Category: Baking, Snack, Starter
- Method: Baking
- Cuisine: Italian
Keywords: Focaccia, Vegan Focaccia, Garlic Rosemary Focaccia