The rosemary and garlic focaccia bread is an easy to make bread topped with fresh rosemary, sliced red onions and garlic. This bread is perfect for soups, sandwiches and so much more.Â
There is something to be said about having a warm slice of focaccia with your meal. This was one of the first breads that I have ever made. I first fell in love when I had a slice of an onion focaccia bread served with tomato soup. It was so soft and chewy I couldn’t get enough. It can be made by hand or with a stand mixer and is a great entry bread for someone that is new to using yeast. Also you can make it with all kinds of flavors.Â
In this recipe
What I absolutely love about making focaccia bread is how many different toppings you can make with it. The base bread recipe has just a few ingredients. All you need is salt, flour, yeast, water and olive oil. I like to use a combination of bread flour and all-purpose flour. Some of my favorites to add are onion, garlic and rosemary but don’t let that stop the creative juices from flowing.Â
What do you mean by wet dough?
When making bread there are wet doughs and dry doughs. Wet doughs or high hydration doughs are those that have a higher water to flour ratio. Dry doughs or low hydration dough have a higher flour to water ratio. Focaccia is a high hydration or wet dough. This will make working with it a little bit more difficult as it will want to stick to everything. To help keep the dough from sticking to everything dip your finger tips in oil and knead the dough in the bowl. You don’t want to add additional flour to the dough as it will change the consistency.Â
Making garlic focaccia bread
One of the things you will want to pay attention to is the time it takes for the dough to double in size. The time given is just a guideline however it is not set in stone. If it takes only 30 minutes for the dough to double in size don’t let it proof for another 10 minutes. Likewise it if take longer than 50 minutes that is ok too. You want to make sure that it doubles in size. Like most breads this one is baked at a high temperature. You will want to make sure that you don’t slice the onions and garlic to paper thins slices as they will burn.Â
Can I use other toppings?
You most certainly can and I whole-heartedly encourage it! This is one of those places where it is good to try out new flavors. Here are just a few ingredients that will work well as toppings. Feel free to mix and match or even use some additional ones.Â
- Parmesan, mozzarella, or even cheddar cheese
- Fresh herbs such as sage, thyme, oregano, basil, and parsley.
- Vegetables like onions, garlic, shallots, kale, and fennel
- Some fruits such as tomatoes, olives, eggplant, and peppers.Â
- You can also make is sweet by adding cinnamon, sugar, cardamom, and ground nutmeg.
Looking for other Italian recipes?
Rosemary and Garlic Focaccia Bread
Equipment
- Sheet pan
- Pastry brush
- Mixing Bowl
- Stand mixer with dough hook attachment
Ingredients
- 1¾ cups warm water 105° - 115°F (45°C - 46°C)
- 1 tbsp active dry yeast
- 1 tbsp honey
- 3½ cups all-purpose flour spooned and leveled
- 1½ cups bread flour spooned and leveled
- 1 tbsp salt
- â…“ cup olive oil extra virgin
- 4 cloves garlic thinly sliced
- 3 tbsp rosemary chopped
- ¼ cup red onion thinly sliced
Instructions
- In a medium bowl combine the water, honey and yeast. Set aside for 5 minutes or until the yeast starts to foam.
- In a stand mixer with the dough hook attachment combine all the flour, salt, water mixture, and ¼ cup oil. Mix for 5-6 minutes or until the ball of dough sticks to the hook.
- Transfer the dough to a counter and knead several times and form into a ball. If your fingers stick to the dough dip them in the remaining oil to help prevent sticking. Brush a large bowl with a tablespoon of olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, about 40 to 50 minutes.
- Coat a half baking sheet a tablespoon of olive oil.
- Punch the dough down and place the dough in the pan. Gently press to spread it out to the pan’s edges. Brush the the remaining olive oil. Make indentations with your fingers, every few inches apart, all over the dough. Cover the pan with plastic wrap and set aside to rise again until it has doubled in size. About 40 - 50 minutes.
- Preheat the oven to 425°F, 220°C, or gas mark 7.
- While the dough is rising thinly slice the garlic and red onion and chop the rosemary.
- Remove the plastic wrap. Sprinkle the garlic and red onion on the dough and gently press it in. Sprinkle with the rosemary and bake for 20 minutes, or until golden brown.
Nutrition
