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If you’re looking for a simple bread recipe that shines with flavor, garlic rosemary focaccia bread is a great choice. It’s easy to make, needs only a few ingredients, and brings a wonderful mix of garlic and fresh rosemary to every bite.
This focaccia bread recipe uses just a handful of ingredients and doesn’t require kneading, making it perfect even if you’re new to baking. The dough can rise slowly overnight, which means you can plan ahead and still enjoy fresh, homemade bread with a crispy outside and soft inside.
You’ll love how this foccacia bread pairs with almost anything—from dipping in olive oil to serving alongside pasta or soup. The garlic and rosemary-infused olive oil really takes it up a notch and leaves a tasty, herbal aroma that’s hard to resist.
Related Recipe: Simple Artisan Sourdough Focaccia Bread
How to Make Garlic Rosemary Focaccia Bread
This bread starts with simple ingredients and a straightforward process. You’ll prepare a dough that rests and rises slowly, then add a flavorful garlic and rosemary topping before baking. The baking method helps you get a crispy outside and soft inside.
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Ingredients
- 2¼ teaspoons (1 packet) active dry yeast
- 1⅓ cups warm water (about 110°F / 43°C)
- 3½ cups all-purpose flour
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons kosher salt
- 1 tablespoon sugar or honey
- 2–3 cloves garlic, thinly sliced or minced
- 1–2 tablespoons fresh rosemary leaves, chopped
- Flaky sea salt, for topping
Instructions:
In a large bowl, combine warm water, yeast, and sugar (or honey). Let it sit for about 5–10 minutes, until the mixture becomes foamy.
Add the flour, kosher salt, and 2 tablespoons of olive oil. Mix until a sticky dough forms, then knead on a lightly floured surface for about 5–7 minutes, until smooth and elastic.
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Lightly oil a clean bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.
Once risen, punch down the dough and transfer it to an oiled baking pan (around 9×13 inches). Gently stretch and press it to fit the pan. Cover again and let it rise for another 20–30 minutes.
Preheat the oven to 425°F (220°C).
Use your fingertips to make dimples all over the surface of the dough. Drizzle generously with olive oil, then scatter garlic and rosemary evenly over the top. Sprinkle with flaky sea salt.
Bake for 20–25 minutes, or until golden brown and crisp around the edges.
Remove from the oven and drizzle with a little more olive oil if desired. Let it cool slightly before slicing and serving.
Would you like me to include a variation, such as a version with caramelized onions or cheese?
Baking Tips for Perfect Texture
Preheat your oven to about 425°F (220°C). Bake the dough until the crust turns golden brown and smells fragrant, usually 20-25 minutes. To get the perfect mix of crunchy outside and soft inside, don’t overbake.
If you want a crispier crust, bake on a lower rack or use a baking stone. Brushing more garlic rosemary oil on after baking keeps it moist and flavorful. Let the focaccia cool a little before slicing.
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Serving Suggestions
Garlic rosemary focaccia is great on its own or paired with meals. You can serve it with olive oil and balsamic vinegar for dipping. It also works well with soups, pasta dishes, or as sandwich bread.
Cut it into squares or slices. Warm it slightly before serving to bring out the garlic and rosemary aroma. You can add toppings like olives, cherry tomatoes, or Parmesan cheese to switch things up.
Storing and Enjoying Garlic Rosemary Focaccia
Keeping your focaccia fresh and flavorful is key to enjoying it beyond the first day. Knowing how to store it, reheat it properly, and use any leftovers can help you get the most from this tasty bread.
Storage Instructions
To keep your garlic rosemary focaccia fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature if you plan to eat it within 1-2 days.
If you want to keep it longer, put the wrapped focaccia in the refrigerator for up to 5 days. For even more storage, freeze it by wrapping in foil and then plastic wrap to avoid freezer burn. It can last up to 3 months in the freezer.
Before storing, let the focaccia cool completely. Storing warm bread traps moisture and can make it soggy or cause mold.
Best Ways to Reheat
For soft, fresh tasting focaccia bread, preheat your oven to 350°F (175°C). Place the bread directly on the oven rack or baking sheet. Heat for 5-10 minutes until warm and crispy on the edges.
You can also reheat in a skillet over medium heat. Cover with a lid to warm through without drying out the bread.
Avoid microwaving when possible, as it can make the focaccia chewy or tough. If you must microwave, heat in short bursts of 15 seconds and check often.
Creative Uses for Leftovers
Leftover garlic rosemary focaccia bread can be more than just quick bread. Slice it thin and toast for delicious croutons to add crunch to salads or soups.
Use it to make an open-faced sandwich by topping with cheese, tomatoes, or cooked vegetables. Warm the sandwich to melt the cheese and bring out flavors.
You can also tear focaccia bread into pieces and mix with olive oil and herbs for a tasty bread salad called panzanella. This adds a fresh twist and keeps your bread from going to waste.
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