Garlic Rosemary Herb Focaccia Recipe

Jump To Recipe
Justin
Justin February 5, 2021
Advertisement
CONTINUE READING BELOW

How To Make Garlic Rosemary Herb Focaccia

This focaccia recipe is loaded with garlic and herbs for maximum flavor. The bread itself is crispy on the outside and tender and chewy on the inside.

Preparation: 4 hours
Cooking: 20 minutes
Total: 4 hours 20 minutes
Serves:

Ingredients

  • 2cupswarm wate,(between 100 to 110 degrees F)
  • 2tspgranulated sugar
  • 2tspdry yeast,(instant or active), slightly less than 1 standard packet
  • ¼cupextra virgin olive oil
  • 1tbspkosher salt
  • 5cupsall-purpose flour,or bread flour, spoon & leveled, plus more for hands

For Topping & Pan:

  • 5tbspextra virgin olive oil,or more as needed, divided
  • 2clovesgarlic,minced
  • 4tbspherbs,(such as basil, thyme, and rosemary), fresh chopped, or 2tbsp dried herbs
  • salt and freshly ground black pepper

Instructions

Dough:

  1. Whisk half of the water, 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

  2. Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed for 20 seconds, then add 3½ cups more flour. Beat on low speed for 2 minutes.

  3. If the dough is still sticking to the sides of the bowl, add the last ½ cup of flour. Turn the dough out onto a lightly floured surface.

  4. The dough should still feel a little soft, but shouldn’t stick to the hands. Poke it with a finger – if it slowly bounces back, the dough is ready to rise. If not, keep kneading.

  5. Lightly grease a large bowl with a teaspoon of oil or some nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil.

  6. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 to 3 hours or until double in size.

  7. Generously grease a 12×17-inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil.

  8. When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough.

  9. Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours.

  10. Remove the dough from the refrigerator and let it sit at room temperature while preheating the oven and preparing the toppings. Keep it covered.

  11. Preheat oven to 450 degrees F. Allow it to heat for at least 10 to 15 minutes so every inch of the oven is very hot.

Toppings:

  1. Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.

  2. Using fingers, dimple the dough all over the surface.

  3. Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed so the dough is completely covered.

  4. Sprinkle with a little coarse salt and freshly ground black pepper.

  5. Bake for 20 to 23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.

  6. Cut and serve hot or let it come to room temperature before slicing and serving.

Nutrition

  • Calories: 143.85kcal
  • Fat: 5.38g
  • Saturated Fat: 0.76g
  • Monounsaturated Fat: 3.73g
  • Polyunsaturated Fat: 0.65g
  • Carbohydrates: 20.79g
  • Fiber: 0.99g
  • Sugar: 0.43g
  • Protein: 2.89g
  • Sodium: 75.78mg
  • Calcium: 13.50mg
  • Potassium: 37.11mg
  • Iron: 1.81mg
  • Vitamin A: 0.88µg
  • Vitamin C: 0.30mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Breads & Doughs Recipes

Pizza

Hawaiian Pizza

Classic Hawaiian pizza with loads of pineapple, cheese, and ham.…
Total 2 hrs 15 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to