Focaccia is more than just bread—it’s a savory experience. With its golden crust, pillowy interior, and an irresistible blend of garlic, rosemary, and olive oil, this Italian classic adds a touch of rustic charm to any meal. Whether you’re pairing it with a soup, slicing it for sandwiches, or tearing off a warm chunk for snacking, this homemade garlic rosemary focaccia delivers satisfying flavor and comforting texture in every bite.
This recipe is perfect for beginners and experienced bakers alike, using everyday pantry staples to create something truly special. The best part? It’s highly customizable—change the herbs, add cheese, or make it spicy. Let’s dive in.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F/43°C)
- 2 tablespoons olive oil (plus extra for greasing and drizzling)
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup unsalted butter, melted (optional, for brushing)
How to Make Garlic Rosemary Focaccia
Activate the Yeast
Start by activating the yeast to ensure your bread will rise properly. In a small bowl, mix the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll know the yeast is ready when the mixture looks frothy on top. This froth means your yeast is alive and ready to work its magic.
Make the Dough
In a large mixing bowl, combine the flour and salt. Add in the frothy yeast mixture and 2 tablespoons of olive oil. Mix everything together until you get a shaggy dough.
Transfer the dough to a lightly floured surface. Knead for about 5 to 7 minutes until the dough becomes smooth and elastic. If you have a stand mixer with a dough hook, you can let it do the kneading for you.
Grease a large bowl with a bit of olive oil. Place the dough inside and turn it around to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free spot for 1 to 1.5 hours or until it doubles in size.
Shape and Prepare the Focaccia
Once the dough has risen, preheat your oven to 425°F (220°C). Grease a 9×13-inch baking pan or line it with parchment paper. Drizzle a generous amount of olive oil into the bottom of the pan.
Punch down the risen dough to release air bubbles, then transfer it to your prepared pan. Use your fingers to stretch and press the dough evenly across the surface. Don’t worry if it doesn’t fill every corner—just get it as even as you can.
Now, use your fingertips to create dimples all over the top of the dough. These indentations are a signature feature of focaccia and help trap the olive oil and flavor.
Add the Garlic and Rosemary Topping
Drizzle another couple tablespoons of olive oil over the top of the dough. Evenly sprinkle the minced garlic and chopped rosemary across the surface. Lightly press them into the dough so they stick and infuse flavor as the bread bakes.
Let the dough rest for another 15 to 20 minutes as the oven continues to heat. This short second rise helps the focaccia stay light and fluffy.
Bake the Focaccia
Place the pan in your preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the edges are crisp.
Optional: As soon as the focaccia comes out of the oven, brush it generously with melted butter. This adds richness and an extra layer of flavor to the already irresistible bread.
Serve and Enjoy
Let the focaccia cool for a few minutes before slicing it into squares or rectangles. Serve it warm alongside soups, salads, or your favorite dipping oil and balsamic vinegar. It also makes an amazing base for sandwiches or a hearty snack all on its own.
Tips and Variations
Add Cheese
For a melty, savory twist, sprinkle shredded mozzarella or Parmesan cheese over the top before baking.
Spice It Up
Add a pinch of red pepper flakes or freshly ground black pepper to the dough or topping if you enjoy a bit of heat.
Herb Swaps
Not a fan of rosemary? Try thyme, oregano, or fresh basil. Each brings a unique flavor and pairs beautifully with garlic.
Gluten-Free Version
Use a gluten-free flour blend designed for bread recipes. Be sure to follow the manufacturer’s guidelines for substitutions.
Make It Ahead
You can make the dough a day ahead and let it rise overnight in the fridge. Just bring it back to room temperature before shaping and baking.
Storage
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze the slices and reheat them in the oven or toaster oven.
Why You’ll Love This Focaccia
- Simple Ingredients: Uses pantry staples and fresh herbs.
- Versatile Uses: Great as a snack, side, or sandwich base.
- Incredible Flavor: Garlic and rosemary create bold, savory notes.
- Endlessly Customizable: Toppings and flavors can easily be swapped or added.
- Perfect for Sharing: Whether for dinner parties or cozy nights in, it’s always a hit.
This garlic rosemary focaccia is a celebration of how simple ingredients can be transformed into something unforgettable. It’s golden, fragrant, and comforting—everything you want in a homemade bread.
FAQs
What is focaccia made of?
Focaccia is typically made from flour, yeast, water, olive oil, and salt. This version includes garlic and rosemary for added flavor.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary. Just reduce the quantity to about 1 tablespoon since dried herbs are more concentrated in flavor.
Why do you dimple focaccia?
The dimples help trap the olive oil and toppings, keeping the bread moist and flavorful while giving it its classic rustic look.
Can I freeze focaccia?
Absolutely. Let the bread cool completely, slice it, and store it in a freezer-safe bag. Reheat in the oven or toaster oven until warmed through.
How do I know when focaccia is done baking?
The top should be golden brown and the edges should pull slightly away from the pan. If you’re unsure, tap the surface—it should sound hollow.