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Focaccia bread topped with cherry tomatoes, rosemary and olive oil on cloth, with garlic beside
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4.91 from 11 votes

Rosemary Garlic Focaccia Recipe

This Rosemary Garlic Focaccia Recipe is perfect for beginner bakers! The dough is very easy to make, just just add your favourite toppings!
Prep Time15 minutes
Cook Time20 minutes
Proofing Time1 hour
Total Time1 hour 35 minutes
Course: Side Dish
Cuisine: Italian
Servings: 8 slices
Calories: 308kcal
Author: Hina Gujral

Equipment

Ingredients

  • 500 gram all-purpose flour (maida)
  • 10 gram (1 tablespoon) instant yeast
  • 10 gram (1 tablespoon) white granulated sugar
  • 1 tablespoon salt
  • 2 tablespoon (30 ml) extra virgin olive oil
  • 350 ml (approx 1 ⅓ Cup) lukewarm water

Ingredients For Topping:

  • 1 Cup sliced cherry tomato
  • 1 tablespoon fresh rosemary
  • 1 tablespoon crushed garlic
  • 2 tablespoon extra virgin olive oil

Instructions

Activate Yeast:

  • Combine sugar and water. Bring water to boil until sugar is dissolved completely. Allow water to become lukewarm. It should not be burning hot to the touch but still warm.
  • Add instant dry yeast in water. Mix it nicely to dissolve in water. Set it aside for 10 minutes to foam. Once the foam is formed on top, yeast is activated.

Prepare Dough:

  • Combine flour and salt in a mixing bowl or a stand mixer. Now pour the activated yeast mixture into small batches and form a smooth dough.
  • The dough will be sticky. Do not add more flour. Add olive oil. Knead the dough for 3 - 5 minutes. It will become non-sticky. In a stand mixer, you can churn it at high speed for 2 - 3 minutes. Focaccia does not require too much kneading.

Proofing:

  • Grease a large, spacious bowl with olive oil. Transfer the dough to a bowl. Cover it with a tight fitting lid. Keep the bowl in a warm place, such as inside the oven or microwave for 30 minutes.
  • After 30 minutes, the dough will become double in volume. This means it is ready for the next stage. If the dough is not double in volume, keep it a bit longer for like 1 hour for proofing.

Second Proofing:

  • Transfer the dough to a lightly greased kitchen counter. Knead the dough for 3 - 5 minutes to punch out all the air.
  • Grease a baking tray or a square/rectangular tin with a teaspoon of olive oil. Place the dough on the tray and with greased fingers give it a flat shape. Keep the thickness of not more than half an inch as it will double in height once baked.
  • Make dimples in the bread at an equal distance using your finger. Stuck cherry tomato, and rosemary in each dimple. Drizzle olive oil and sprinkle crushed garlic.
  • Leave the bread to proof or rise in volume once again in a warm place for 20 - 30 minutes.

Bake Focaccia:

  • Preheat oven at 200 degree celcius for 10 minutes.
  • Bake the focaccia at 200 degrees Celcius for 40 minutes in the middle rack of the oven until golden on top.
  • Transfer to a wire rack to cool down a bit. Brush with olive oil.
  • Cut focaccia into squares and enjoy!

Notes

Yeast:
  • Make sure sugar is dissolved in the water. 
  • Water should be lukewarm to the touch and not boiling else. It will kill the yeast instead of activating it. 
  • Wait until the yeast is foamy and a foam layer is formed on top. That is the signal it is fully activated. 
  • Check the date of the yeast before using it. Old or expired yeast will not yield a satisfying texture of the bread. 
  • There are two types of yeast - granular and fine powder. The instant granular yeast requires activation in lukewarm water. In contrast, active dry yeast with a fine powder texture can be mixed directly with flour. Read yeast packet instructions on how to use it. 
Dough:
  • Do not add more flour if the dough seems sticky. Instead, knead it and apply a little bit of olive oil. The dough for focaccia should be well-hydrated and not dry. 
  • Always seal the dough in an airtight container and keep it in a warm, dry place for proofing, ideally inside the microwave or a preheated oven. In cold climates, proofing usually takes more time. 
Baking Time:
  • Sometimes due to the bigger size of the oven, you need to bake focaccia a little longer. 

Nutrition

Calories: 308kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 879mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 3mg