Community Pick
Rosemary - Garlic Focaccia
"I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread."
photo by frostingnfettuccine
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 1⁄4 ounce active dry yeast (one envelope)
- 1 1⁄2 teaspoons sugar
- 4 - 4 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons dried rosemary, crumbled
- 3 -5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
- 1 1⁄2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
directions
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
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Reviews
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Love this recipe - very easy to make and tastes great! Dimpi mentioned that the garlic burns in the oven, so in order to avoid that, I sliced the garlic cloves into the olive oil and heated it for a few minutes, then drizzled the dough with the oil before baking - no burned garlic, but we still got the garlicky flavour. I'll certainly be making this again! -
Loved this easy bread recipe! I like that this is relatively fast compared to other bread recipes, I took the advice of some others and used parchment paper as well, it turned out great! -
FABULOUS!!! I have made this twice and it was excellent both times. Served with chicken ceasar salad and then another time at a girls lunch with chicken salad. THANK YOU for the recipe! -
Delicious! I made this once years ago and never got a chance to review it. I finally made it again with dinner tonight and boy was it amazing! I put on lots of garlic for the last 15 minutes of cooking so it wouldn't burn. SO good. Thank you for a great recipe!
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Tweaks
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Made this tonight—yum! I’ve made focaccia bread from several recipes and this one has turned out the best. I used honey rather than sugar for dietary reason, and it worked great. I recommend mixing the olive oil, salt, finely chopped fresh rosemary, and garlic in a small bowl and brushing/rubbing it on. Also, baking it on parchment paper helps with it sticking and still allows for the bottom to brown nicely. It only took 25 minutes for mine to be nice and golden. A touch bland inside, so I may do a bit more salt in the dough next time, but this is a solid recipe base. It’s going into the regular rotation.
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I just finished making this bread, and I really love it. I started simmering sloppy joes (Recipe #15344) earlier today and realized I had no rolls to serve them on. I found this foccacia recipe to quickly make some good rolls. One tip: I had a packet of Good Seasonings Garlic & Herb salad dressing mix on hand. I stirred this in to the warm water and yeast instead of the sugar (the first ingredient in this packet is sugar, so my yeast still had lots of good stuff to eat). I shaped the dough into flat rolls, topped with just oil and sea salt. Really great! -
This was so simple - my entire family loved it, including my 12 year old DS. I loved that you didn't have to knead the dough. Mine turned out a little 'fluffier' than some of the pictures, but it was perfect for sandwiches. This may be because I used bread flour instead of all-purpose flour? I served it with "recipe#220645". We also ate some plain, as it makes a huge loaf - perfect both ways! Next time I will put the garlic in the dough, it burned on the top and kept falling off.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
