Description
This Garlic Rosemary Herb Focaccia is a flavorful, soft, and crispy Italian bread made with a fragrant blend of fresh herbs, minced garlic, and extra virgin olive oil. The dough is carefully prepared and allowed to rise slowly to develop a delicious texture and taste. It’s perfect as a side to meals, for sandwiches, or simply enjoyed warm with a drizzle of olive oil.
Ingredients
For the Dough
- 2 cups (480ml) warm water (between 100–110°F, 38–43°C)
- 2 teaspoons granulated sugar
- 2 teaspoons instant or active dry yeast (slightly less than 1 standard packet)
- 1/4 cup (60ml) extra virgin olive oil
- 1 Tablespoon kosher salt
- 4 and 1/2–5 cups (563–625g) all-purpose flour or bread flour (spooned & leveled), plus more for hands
For the Toppings
- 5 Tablespoons (75ml) extra virgin olive oil or more as needed, divided
- 2 garlic cloves, minced
- 3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
- Sprinkle of coarse salt
- Freshly ground black pepper
Instructions
- Prepare the dough: Whisk together half of the water (1 cup; 240ml), sugar, and yeast in the bowl of a stand mixer fitted with a dough hook or paddle. Cover and let rest 5 minutes until frothy.
- Add remaining ingredients: Add the remaining water, olive oil, salt, and 1 cup (130g) flour to the yeast mixture. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low for 2 minutes. If dough sticks to bowl sides, add last 1/2 cup (60g) flour.
- Knead the dough: Knead in the mixer for an additional 5 minutes or knead by hand on floured surface for 5 minutes. The dough should be soft and slightly tacky but not sticky. Perform windowpane test to ensure proper gluten development.
- Let the dough rise: Lightly grease a large bowl and place dough inside, turning to coat. Cover with foil, plastic wrap, or a towel. Let rise 2–3 hours at room temperature until doubled.
- Prepare the baking pan: Generously grease a 12×17-inch baking pan with 2 tablespoons olive oil.
- Flatten the dough: Punch down dough, place on prepared pan, and gently stretch to fit without tearing. If dough shrinks, cover and rest 5–10 minutes before continuing.
- Let dough rest in refrigerator: Cover tightly and refrigerate at least 1 hour, preferably 12 hours or up to 24 hours for better flavor.
- Bring dough to room temperature & preheat oven: Remove dough from fridge keeping covered; preheat oven to 450°F (232°C) for at least 10–15 minutes.
- Prepare the toppings: Whisk remaining 3 tablespoons olive oil with minced garlic and herbs.
- Dimples and top the dough: Using fingers, dimple dough all over surface. Drizzle and spread olive oil mixture over dough, adding more oil if necessary. Sprinkle with coarse salt and ground black pepper.
- Bake: Bake for 20–23 minutes until lightly browned. Optionally broil on high for last minute for extra browning.
- Serve: Cut and serve focaccia warm or at room temperature. Store leftovers tightly covered at room temperature for 2 days, refrigerate for up to 1 week, or freeze up to 3 months. Reheat before serving.
Notes
- Use warm water between 100–110°F (38–43°C) to activate yeast effectively.
- For best flavor, allow dough to rest in refrigerator for at least 12 hours.
- If dough shrinks when shaping, let it rest to relax gluten before continuing.
- Coating the baking pan generously with olive oil is essential for a crisp bottom crust.
- Use fresh herbs for more vibrant flavors, but dried herbs work well in a smaller amount.
- Leftover focaccia can be frozen: thaw in refrigerator or at room temperature before reheating.
- Broiling for a minute at the end helps achieve a golden crust but is optional.
- Prep Time: 16 hours 20 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
