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Rosemary Garlic Focaccia Bread

If you are intimidated by baking bread, don’t be!! I think this bread is relatively easy to make; you’ll just need to set aside a fair amount of time to let your bread rest. Even then, the actual time spent doing the work is pretty decent for such great payoff.

Watch me make Rosemary Garlic Focaccia Bread here:

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bread flour, olive oil. yeast, garlic, herbs, thermomter, water on a black cutting board

I usually use a stand mixer to make this because it cuts the time down even more however, if you don’t have one…do not fret! Below you can find details for using both methods. I actually really enjoy manipulating my ingredients by hand and most of the time I prepare my food this way instead of using a machine.

Rosemary Garlic Focaccia dough mixing

First things first…

This recipe is full of delicious garlicy flavor…definitely not overpowering in any way but if you are sensitive to garlic, I would cut the amount down by a couple cloves. With that being said, I’m guessing you’re here because you enjoy both and if that’s the case, I think you’ll really enjoy this bread!!!

Rosemary Garlic Focaccia dough in a ball

A note on pan size

I did use a 9×12 sized pan which creates a SLIGHTLY more thin, crusty bread. If you like more fluff, then use a 9×9 pan. Either way they’ll be equally delicious.

Rosemary Garlic Focaccia Bread dough in a rectangle pan

Rosemary Garlic Focaccia Bread dough with garlic and herbs on top

Making bread without a mixer

There is really only one small difference between the two because instead of using a machine, you will mix and knead by hand. Follow the steps below listed under “instructions.” You can also watch the video below!

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Enjoy this Rosemary Garlic Focaccia Bread!!

Rosemary Garlic Focaccia Bread
Rosemary Garlic Focaccia Bread in pieces

Print
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rosemary garlic focaccia bread sliced on a white plate

Rosemary Garlic Focaccia Bread


  • Author: Handy Chef
  • Prep Time: 100 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 1 Loaf (9×12) 1x

Description

Rosemary Garlic Focaccia Bread is so easy to make and loaded with garlic flavor throughout. Rosemary makes this bread even more aromatic.


Ingredients

Scale

1 1/3 cup water

2 tsp sugar

1 package active dry yeast (or 2 ¼ teaspoons)

3  ½ cups bread flour

2 tsp salt

¼ cup olive oil plus more for brushing and coating

3 tbsp rosemary plus more for topping

4 cloves garlic, minced

4 cloves garlic, sliced


Instructions

Instructions for stand mixer:

1.Prepare by mincing garlic and chopping rosemary, set aside. Heat total amount of water, measuring with a thermometer as you go. The water should reach a temperature no higher than 130 degrees (f).

***Directions for garlic infused olive oil here: this will be used later but needs time to infuse. —Slice whole garlic cloves and place in a small bowl. Add olive oil until garlic has been covered. Set aside***……

2. Add 1/3 cup warm water, yeast, and sugar to the bowl of an electric mixer. Let stand for 5 minutes. Add remaining water, salt, olive oil, and about a third of the flour to the bowl. Using a stand mixer attached with a dough hook, mix ingredients on medium-low speed. Turn your mixer to low speed and add in the second third of flour, mixing until combined. Add the last bit of flour, 2 tbsp rosemary, and minced garlic and continue to mix until combined. At this stage the dough should very easily pull away from the hook, if it is too sticky, add more flour but only a couple tablespoons at a time.

3. Coat a separate bowl with olive oil. Form the dough into a ball with your hands and transfer it into the new bowl. Cover bowl with a warm damp cloth or wrap tightly with plastic wrap. Let dough rest in a warm area, it should double in size (about 45 minutes)

4. Remove dough onto a well floured surface and gently push the dough into the surface, flattening and spreading until desired shape has been reached. Transfer dough into an oiled baking dish, ensuring dough fits properly. Cover loosely and let the dough rise for another 45 minutes.

5. Remove covering, brush dough with garlic infused olive oil. Gently push garlic slices into bread, top with chopped rosemary and sea salt. Bake in the oven at 400 degrees for 30 minutes.

 

 

Instructions WITHOUT stand mixer:

1..Prepare by mincing 4 garlic cloves and chopping rosemary, set aside. Heat total amount of water, measuring with a thermometer as you go. The water should reach a temperature no higher than 130 degrees (f).

***Directions for garlic infused olive oil here: this will be used later but needs time to infuse. —Slice 4 whole garlic cloves and place in a small bowl. Add olive oil until garlic has been covered. Set aside***……

2. In a large mixing bowl, add 1/3 cup warm water, yeast, and sugar. Let stand for 5 minutes. Add remaining water, olive oil, and about a third of the flour to the bowl. Using a spoon. slowly mix in the flour about a third at a time, mix in the garlic and rosemary last. The dough does not need to be fully incorporated at this time, you can let your hands finish the work. Turn the dough out onto a well floured surface. Knead the dough until all ingredients come together (about 1 minute).

3. Coat a separate bowl with olive oil. Form the dough into a ball with your hands and transfer it into the new bowl. Cover bowl with a warm damp cloth or wrap tightly with plastic wrap. Let dough rest in a warm area, it should double in size (about 45 minutes)

4. Remove dough onto a well floured surface and gently push the dough into the surface, flattening and spreading until desired shape has been reached. Transfer dough into an oiled baking dish, ensuring dough fits properly. Cover loosely and let the dough rise for another 45 minutes.

5. Remove covering, brush dough with garlic infused olive oil. Gently push garlic slices into bread, top with chopped rosemary and sea salt. Bake in the oven at 400 degrees for 30 minutes.

  1. Sharon says:

    Love it! I will prepare your recipe, the bread can be paired with a variety of dishes.

2

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