There’s something almost magical about pulling a golden, fragrant focaccia from the oven—the way the olive oil glistens in those deep dimples, the scent of roasted garlic and rosemary filling the kitchen. It’s the kind of bread that makes you want to tear into it with your hands, no knife required. This garlic rosemary focaccia is my go-to when I crave something rustic, flavorful, and impossibly easy to make. Whether you’re serving it alongside a steaming bowl of soup, using it to mop up balsamic and olive oil, or just enjoying it warm from the oven, it’s a recipe that never disappoints.
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Why This Recipe Works
- No kneading, no stress: Just stretch, fold, and let time do the work for you.
- Bold, aromatic flavors: Fresh rosemary and garlic infuse every bite with Mediterranean warmth.
- Endless versatility: Dress it up with sun-dried tomatoes, olives, or even a sprinkle of chili flakes.
The Story Behind the Sauce
What I love most about this bread is how forgiving it is. Unlike finicky sourdough or precise baguettes, focaccia welcomes imperfections. The dough is sturdy yet supple, and the dimpled surface isn’t just for looks—it’s where the olive oil pools, creating crispy edges and a tender, airy crumb. It’s the kind of bread that makes you feel like a seasoned baker, even if you’re just starting out.
Essential Ingredients & Tools
Ingredients for the Dough
- 4 cups (500g) bread flour – The high protein content gives the focaccia its signature chew. All-purpose flour works in a pinch, but the texture won’t be quite as satisfying.
- 1 ½ cups (350ml) warm water – Think baby-bottle warm, around 100–110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t wake up properly.
- 2 tsp (7g) active dry yeast – The little powerhouse that makes the dough rise. If you only have instant yeast, no worries—just use the same amount.
- 1 tbsp (12g) sugar – A quick snack for the yeast to get it bubbling. Honey or maple syrup also work if you want a subtle sweetness.
- 1 ½ tsp (9g) salt – Essential for flavor and to keep the yeast in check.
- ¼ cup (60ml) extra-virgin olive oil – Go for a good, fruity variety here. It’s the soul of this bread.
Ingredients for the Topping
- 3 tbsp (45ml) extra-virgin olive oil – This is what gives the focaccia its irresistible golden crust.
- 4 garlic cloves, thinly sliced – Roast them first if you want a mellower flavor, but I love the punch of fresh garlic.
- 2 tbsp fresh rosemary, chopped – Dried rosemary can work, but fresh is brighter and more aromatic.
- 1 tsp flaky sea salt – That final sprinkle that makes everything pop.
Tools You’ll Need
- Stand mixer with dough hook – Makes mixing a breeze, but a sturdy wooden spoon and some elbow grease will do the trick.
- 9×13-inch baking pan – A rimmed sheet pan works too, but you’ll get a thinner focaccia.
- Plastic wrap or a damp towel – To keep the dough cozy while it rises.
- Pastry brush – For painting on that glorious olive oil.
Serves: 12 | Prep: 20 min | Cook: 25 min | Total: 3 hr (includes proofing)
How to Make Garlic Rosemary Focaccia
- Wake Up the Yeast
In a large bowl, combine the 1 ½ cups (350ml) warm water, 1 tbsp (12g) sugar, and 2 tsp (7g) yeast. Let it sit for 5–10 minutes until it gets foamy—like a tiny science experiment in your kitchen. If it doesn’t bubble, your yeast might be past its prime, and it’s time to start fresh.
- Mix the Dough
Add the 4 cups (500g) bread flour, 1 ½ tsp (9g) salt, and ¼ cup (60ml) olive oil to the yeasty water. Stir until it comes together into a shaggy, sticky mass. Then, knead it for about 5 minutes (by hand or with a mixer) until it’s smooth and elastic. To test if it’s ready, pinch off a small piece and stretch it gently—if you can see light through it without it tearing (the “windowpane test”), you’re golden.
- Let It Rise
Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover it with a damp towel or plastic wrap and let it rise at room temperature for 1–2 hours, until it’s doubled in size. For deeper flavor, pop it in the fridge overnight—this slow fermentation is a game-changer.
- Shape and Dimple
Gently deflate the dough and press it into a greased 9×13-inch pan, stretching it to the edges. Now, the fun part: use oiled fingertips to press deep dimples all over the surface. These little pockets will catch the olive oil, creating crispy, flavorful nooks. Let it rest, covered, for another 30–45 minutes—this second rise ensures a light, airy crumb.
- Top It Off
Preheat your oven to 425°F (220°C). Drizzle the dough with the 3 tbsp (45ml) olive oil, letting it pool in the dimples. Scatter the 4 thinly sliced garlic cloves and 2 tbsp chopped rosemary evenly, then finish with a sprinkle of 1 tsp flaky sea salt. For extra insurance against burning, toss the garlic and rosemary with a bit of olive oil first.
- Bake to Golden Perfection
Bake for 20–25 minutes, until the top is deeply golden and the edges are crisp. For an extra boost, place a pan of boiling water on the lower rack to create steam—this helps the dough rise before the crust sets. Rotate the pan halfway through for even browning.
- Cool and Devour
Let the focaccia cool in the pan for just 5 minutes before transferring it to a wire rack. Slice it warm, when the crust is at its crispiest and the crumb is tender.
Pro Technique
- Master the Dimples: Dimpling isn’t just for looks—it’s functional. Use oiled fingertips to press straight down (no twisting!) about an inch apart. This creates those perfect pockets for olive oil to collect, ensuring every bite has a mix of crispy and tender.
- Steam for the Ultimate Rise: A pan of boiling water on the oven’s lower rack mimics professional bread ovens, giving you that enviable lift and open crumb. Remove it after the first 10 minutes to let the crust crisp up.
- Watch for Blisters: Tiny bubbles on the dough’s surface before baking? That’s a sign of great fermentation. If you don’t see them, let the dough proof a little longer—about 15 minutes should do it.
Chef’s Wisdom
- Cold Fermentation = Big Flavor: Refrigerating the dough overnight isn’t just convenient—it lets the flavors develop slowly, resulting in a richer, more complex taste. Just let it warm up for an hour before shaping.
- Flour Matters: Bread flour gives the best chew, but swapping in a bit of 00 flour (the Italian stuff) makes for a lighter texture. Just don’t over-flour when shaping—too much and your focaccia will dry out.
- Fresh Herbs Make the Difference: Crush a rosemary leaf between your fingers—it should release a burst of fragrance. Stale herbs just won’t give you the same punch. And for the garlic, slice it thin to avoid burning, or confit it in olive oil for a sweeter, mellower topping.
Storage & Freshness Guide
- Room Temperature: Keep cooled focaccia in an airtight container for up to 2 days. To bring it back to life, warm it in a 350°F oven for 5 minutes. Avoid the fridge—it turns the bread stale faster.
- Freezing for Later: Wrap slices in foil, then stash them in a zip-top bag. Freeze for up to a month, then thaw and reheat in the oven for that just-baked crispness.
- Get Creative with Leftovers: Stale focaccia makes killer croutons—just cube it, toss with olive oil and herbs, and bake at 375°F until golden. Or use it for panini—its sturdy crumb holds up to pressing.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 220 |
| Fat | 9g |
| Protein | 5g |
| Carbs | 30g |
| Fiber | 1g |
Ingredient Variations and Their Impact
- Cheese Lover’s Twist: Fold ½ cup grated Parmesan into the dough for umami depth, or sprinkle Pecorino Romano on top before baking for a salty, crispy crust.
- Herb Swaps: Swap rosemary for fresh thyme or oregano, or infuse the olive oil with chili flakes and smashed garlic for a spicy kick.
- Veggie Toppings: Press halved cherry tomatoes or caramelized onions into the dimples before baking. Toss them with a balsamic glaze for extra caramelization.
- Flour Experiments: Substitute ½ cup bread flour with semolina for a grittier crust, or add a tablespoon of malt powder for deeper browning.
Perfect Pairings
Complementary Dishes
- Marinated Olives: Their briny tang cuts through the richness of the bread, making each bite feel fresh and vibrant.
- Whipped ricotta: Spread it on warm focaccia and drizzle with honey for a sweet-savory bite that’s impossible to resist.
Drinks
- Chianti: The tart cherry notes of this medium-bodied red wine balance the garlic and olive oil beautifully.
- Sparkling Water with Lemon: A refreshing palate cleanser between bites, especially if you’re enjoying the focaccia as part of a larger meal.
Something Sweet
- Dark Chocolate-Dipped Figs: Their jammy sweetness is the perfect contrast to the savory bread, creating a delightful end to your meal.
Garlic Rosemary Focaccia: The Heart of Italian Comfort
Make this easy, no-knead Garlic Rosemary Focaccia with a crispy crust and tender crumb. Perfect for soups, dips, or just on its own. Try the recipe today!
Ingredients
For the Dough
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4 cups bread flour (500g)
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1 ½ cups warm water (350ml)
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2 tsp active dry yeast (7g)
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1 tbsp sugar (12g)
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1 ½ tsp salt (9g)
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¼ cup extra-virgin olive oil (60ml)
For the Topping
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3 tbsp extra-virgin olive oil (45ml)
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4 cloves garlic (thinly sliced)
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2 tbsp fresh rosemary (chopped)
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1 tsp flaky sea salt
Instructions
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In a large bowl, combine 1 ½ cups (350ml) warm water, 1 tbsp (12g) sugar, and 2 tsp (7g) yeast. Let sit until foamy, about 5–10 minutes.01
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Add 4 cups (500g) bread flour, 1 ½ tsp (9g) salt, and ¼ cup (60ml) olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead for 5 minutes until smooth.02
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Transfer dough to a lightly oiled bowl, cover, and let rise until doubled, about 1–2 hours.03
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Press dough into a greased 9x13-inch pan, dimple with oiled fingertips, and let rise for 30–45 minutes.04
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Preheat oven to 425°F (220°C). Drizzle dough with 3 tbsp (45ml) olive oil, top with 4 thinly sliced garlic cloves, 2 tbsp chopped rosemary, and 1 tsp flaky sea salt.05
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Bake for 20–25 minutes until golden. Let cool slightly before serving.06
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