Description
This Garlic Rosemary Herb Focaccia is a fragrant and delicious Italian flatbread infused with fresh herbs and garlic. The dough is made with olive oil, yeast, and flour, then allowed to rise slowly to develop flavor and texture. Topped with a garlic and herb olive oil mixture, it’s baked until golden and crisp on the outside, while remaining soft and airy inside. Perfect as an appetizer, side dish, or for dipping in olive oil.
Ingredients
Dough Ingredients
- 2 cups (480ml) warm water (between 100–110°F, 38–43°C)
- 2 teaspoons granulated sugar
- 2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
- 1/4 cup (60ml) extra virgin olive oil
- 1 Tablespoon kosher salt
- 4 and 1/2–5 cups (563–625g) all-purpose flour or bread flour (spooned & leveled), plus more for hands
Topping Ingredients
- 5 Tablespoons (75ml) extra virgin olive oil or more as needed, divided
- 2 garlic cloves, minced
- 3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
- Sprinkle of coarse salt and freshly ground black pepper
Instructions
- Prepare the dough: Whisk half of the water (1 cup; 240ml), sugar, and yeast in a stand mixer bowl fitted with a dough hook. Cover and rest for 5 minutes until yeast activates.
- Add remaining ingredients: Add remaining water, olive oil, salt, and 1 cup flour. Beat on low for 20 seconds, then add 3 1/2 cups more flour. Beat on low for 2 minutes. Add last 1/2 cup flour if dough is sticky.
- Knead the dough: Beat with mixer for 5 minutes or knead by hand on floured surface for 5 minutes until dough is soft and elastic. Adjust flour if dough is too sticky, ensuring a slightly tacky texture.
- Let the dough rise: Lightly grease a large bowl, place dough inside, coat with oil, cover, and let rise at room temperature 2–3 hours until doubled. Alternatively, rise in warmed oven (150°F/66°C) with door slightly ajar.
- Prepare the baking pan: Generously grease a 12×17-inch baking pan with 2 tablespoons olive oil using a pastry brush.
- Shape the dough: Punch down risen dough, place in pan, and stretch to fit without tearing. Cover with towel and rest 5–10 minutes if it shrinks.
- Second rest in refrigerator: Cover dough tightly and refrigerate for at least 1 hour and up to 24 hours (recommended 12 hours) for flavor development.
- Preheat oven: Remove dough from fridge and let sit covered while preheating oven to 450°F (232°C) for at least 10–15 minutes.
- Prepare toppings: Whisk remaining 3 tablespoons olive oil with minced garlic and chopped herbs.
- Dimple and oil the dough: Use fingers to dimple dough surface, then drizzle and spread garlic-herb olive oil evenly. Sprinkle coarse salt and freshly ground black pepper.
- Bake the focaccia: Bake for 20–23 minutes until lightly browned on top. Optional: broil on high for last minute for extra browning.
- Serve: Cut and serve warm or at room temperature. Store leftovers covered at room temperature 2 days, refrigerated for 1 week, or freeze up to 3 months. Reheat by microwaving or baking at 300°F (149°C) for 5 minutes.
Notes
- Use a stand mixer with a dough hook or knead by hand if preferred.
- Ensure water is warm but not hot to activate yeast properly.
- Allowing the dough to rest in the refrigerator enhances flavor and texture.
- Dimpling the dough creates the focaccia’s characteristic texture and helps hold the olive oil.
- Generously greasing the pan prevents sticking and creates a crisp crust.
- Customize herbs based on your preference—rosemary is classic, but thyme and basil work beautifully.
- Leftover focaccia freezes well; thaw overnight before reheating.
