Homemade focaccia bread is pure comfort. There’s something truly special about warm, golden bread fresh from the oven. It’s perfect for family dinners, casual lunches, or just a cozy snack with a cup of tea. I find that this homemade focaccia rosemary garlic bread brings a little slice of Italy right into my kitchen. It’s simple but packed with flavor, and once you master this recipe, it quickly becomes a favorite.
This focaccia combines 500g of bread flour with 375g of water, boosted by 10g of instant yeast to help it rise nicely. We add 15g of kosher salt for just the right balance of savory, and 60g of rich olive oil, plus a little more for the pan, which keeps the bread wonderfully soft. The thinly sliced garlic cloves and 2 tablespoons of fresh rosemary give it a fragrant, savory kick, while a sprinkle of flaky sea salt on top adds that satisfying crunch and burst of flavor you want in every bite.
Making this focaccia is easier than you might think. You start by whisking together water and yeast, then mixing in the flour, salt, and some olive oil to create a rough dough. After kneading it until smooth, you let it rise in a warm spot for an hour and a half. Then, pour the rest of the olive oil into your baking pan, stretch the dough out, and let it rise again for another hour. Finally, you dimples the dough, press in the garlic and rosemary, sprinkle with salt, and bake until golden. The whole process may take a few hours, but much of that time is hands-off, letting the dough rest and develop flavor.
This bread is wonderful for chilly evenings when you want something warm and filling. It’s also a hit at potlucks and gatherings since it pairs well with many dishes and is easy to slice and share. Whether you eat it on its own or alongside soups, salads, or pasta, this focaccia never fails to impress and satisfy.
Why You’ll Love This Homemade Focaccia Rosemary Garlic Bread
- Simple, wholesome ingredients: Made with basic pantry staples and fresh herbs you can find easily.
- Comfort food at its best: Soft on the inside, golden and crisp on the outside, and bursting with flavor.
- Perfect for all skill levels: Easy enough for beginners but rewarding enough for experienced bakers.
- Versatile and shareable: Great for family dinners, parties, or as a side to many meals.
- Lasts well: Keeps fresh for days and freezes beautifully for future enjoyment.
Bread Flour Tips
Using 500g of bread flour is key to getting the right texture for your focaccia. Bread flour has a higher protein content than all-purpose flour, which helps develop gluten. This gives your bread a chewy, structured crumb with a satisfying bite. When buying bread flour, look for a fresh package that isn’t too old since flour can lose its strength over time. Also, if you’re new to baking, it helps to sift the flour before measuring to avoid clumps, ensuring consistent results. Store your flour in a cool, dry place to keep it fresh longer.
Options for Substitutions
- Replace bread flour with all-purpose flour for a lighter, softer crust.
- Use fresh yeast instead of instant yeast, adjusting the amount to about 25 grams.
- Swap kosher salt with sea salt but reduce slightly to avoid over-salting.
- Substitute fresh rosemary with dried rosemary or mix in other herbs like thyme or oregano.
- Use roasted garlic instead of fresh sliced garlic for a milder, sweeter flavor.
- Replace olive oil with avocado oil or another mild-flavored vegetable oil.
Watch Out for These Mistakes
The first mistake you can make is using water that is too hot or too cold when dissolving the yeast. Water that’s too hot can kill the yeast, and too cold won’t activate it properly. Aim for water that feels warm to your wrist, about 105°F.
Another common pitfall is skipping or rushing the first rise. The dough needs that full hour and a half to double in size. If it doesn’t rise enough, your bread will be dense and not as fluffy.
When transferring the dough to the pan for the second rise, be gentle when stretching it. Pulling too hard can tear the dough, and not giving it enough oil in the pan might cause sticking or dry edges.
Finally, don’t forget to dimple the dough all over with your fingers before baking. Those dimples help hold the olive oil, garlic, and rosemary, creating the signature texture and flavor of focaccia.
What to Serve With Homemade Focaccia Rosemary Garlic Bread?
This focaccia pairs wonderfully with many dishes. Try serving it alongside a fresh garden salad tossed with lemon vinaigrette, a bowl of creamy tomato basil soup, or your favorite pasta dish like spaghetti aglio e olio. It’s also fantastic with a cheese platter featuring soft cheeses, olives, and cured meats.
Storage Instructions
Store: Keep your focaccia at room temperature in an airtight container or wrapped in foil for up to 3 days. Avoid the refrigerator as this can dry out the bread.
Freeze: Wrap the focaccia tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature before reheating.
Reheat: To warm up, place slices on a stovetop skillet over medium heat until warm and crisp. You can also microwave slices for about 20 seconds, but this may soften the crust.
Recipe Info
Preparation Time: About 2 hours 45 minutes (including dough rising times)
Cooking Time: 22 to 25 minutes
Total Time: Approximately 3 hours 10 minutes
Level of Difficulty: Easy
Servings: 8 to 10 slices
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200–1400 kcal
- Protein: 35–40 grams
- Fat: 60–65 grams
- Carbohydrates: 160–175 grams
Ingredients
- 500g bread flour
- 375g water
- 10g instant yeast
- 15g kosher salt
- 60g olive oil, plus more for the pan
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary
- Flaky sea salt, for topping
Step-by-Step Instructions
Step 1: Make the Dough
Begin by whisking the water and instant yeast together in a large mixing bowl. Let it sit for 5 minutes until the yeast starts to activate and become frothy. Next, add the bread flour, kosher salt, and 2 tablespoons of olive oil. Stir everything until it comes together into a rough, shaggy dough. Knead on a clean surface for about 8 minutes until the dough feels smooth and elastic.
Step 2: First Rise
Lightly oil a large bowl, then place your kneaded dough inside. Cover it with a clean kitchen towel or plastic wrap and set it in a warm spot. Let the dough rise for about 1.5 hours, or until it has doubled in size.
Step 3: Pan and Second Rise
Pour some more olive oil into a 9×13-inch baking pan, ensuring the bottom and sides are well-coated. Transfer the risen dough into the pan and gently stretch it to fill the pan evenly. Cover again with a towel or plastic wrap. Allow it to rise for an additional hour until puffy.
Step 4: Dimple and Top
While the dough completes its second rise, preheat your oven to 425°F. Once the dough has risen, use your fingertips to dimple the surface all over. Press the thinly sliced garlic and fresh rosemary into the dimples. Finish with a sprinkle of flaky sea salt on top.
Step 5: Bake
Place the pan in the preheated oven and bake for 22 to 25 minutes. The focaccia should turn a deep golden brown with crisp edges. When done, remove it from the oven and let it cool for about 10 minutes before slicing.
Conclusion
This homemade focaccia rosemary garlic bread is a simple, rewarding recipe that brings warmth and deliciousness to any meal. From the chewy crumb to the fragrant herb and garlic topping, every bite offers comfort and satisfaction. I encourage you to try this recipe at home, share it with your loved ones, and enjoy the fresh, vibrant flavors of homemade bread. Don’t forget to leave your feedback or explore my other bread recipes for more tasty ideas. Happy baking!
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Homemade Focaccia Rosemary Garlic Bread
- Prep Time: 165 minutes
- Cook Time: 25 minutes
- Total Time: 190 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple yet flavorful homemade focaccia bread infused with rosemary and garlic, perfect for any meal or gathering.
Ingredients
- 500g bread flour
- 375g water
- 10g instant yeast
- 15g kosher salt
- 60g olive oil, plus more for the pan
- 3 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary
- Flaky sea salt, for topping
Instructions
- Make the Dough: Whisk water and instant yeast together, let sit for 5 minutes, then add bread flour, kosher salt, and 2 tablespoons of olive oil. Stir until rough dough forms, then knead for about 8 minutes until smooth.
- First Rise: Lightly oil a bowl, place dough inside, cover, and let it rise for about 1.5 hours or until doubled in size.
- Pan and Second Rise: Oil a baking pan, transfer risen dough, stretch to fit, cover, and let it rise for another hour until puffy.
- Dimple and Top: Preheat oven to 425°F. Dimple the dough, press garlic and rosemary into dimples, and sprinkle with flaky sea salt.
- Bake: Bake for 22 to 25 minutes until golden brown. Cool for 10 minutes before slicing.
Notes
Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
