There are not many things in this world that are better than the smell of freshly cooked bread - especially when it is bursting with garlic and rosemary. Prepare yourself for the amazing smell when you open your oven. This Garlic and Rosemary Focaccia is perfect served with pasta or dipped in soup or stew. This is much easier than you might think and an added bonus is that it is vegan too!
If you have never made your own bread, this is a great place to start as it is pretty easy as far as homemade bread goes. A little bit crispy on the outside and soft and chewy on the inside and then packed with garlic and herbs. The smell of this cooking is better than any air freshener. Garlic and Rosemary Focaccia will go perfectly with your favourite soup or pasta dish and it's a great way to wow guests.
What Is Focaccia?
Focaccia is an oven-baked bread originating in Italy. It is similar in style and texture to pizza dough, but is usually thicker. Focaccia is used as a side dish or even as sandwich bread. Focaccia al rosmarino is common in Italian cuisine and is also served as part of antipasto.
Why you will love it
- Homemade bread - You just can't beat it. It is like the smell of a bakery in your own home. You know exactly what has gone in to it, no hidden additives, just fresh bread.
- Naturally vegan - There is no butter in this recipe, just olive oil, so it is naturally vegan.
- Kid friendly - Not only will kids enjoy eating this delicious bread, but it's so easy that they can help to make it. They will love getting their hands messy with the dough.
- Versatile - This bread goes with almost everything. Soups, stews or pasta dishes or even just spreading some butter on to it for a snack.
- Flour - We uses a strong white bread flour, as this results in a nice chewy bread. You could use plain flour (all purpose), but this may result in a less springy bread.
- Yeast, water, sugar - These help the bread rise and give it structure. The water and the sugar activate the yeast. We used fast action yeast as it really does shorten the proofing time. If you use standard yeast, the proofing time will need to be doubled.
- Herbs - We have obviously used rosemary in this recipe, but other herbs work well. Other herbs to use could be thyme, sage, marjoram or oregano. Always use fresh herbs though, to maximise the taste.
- Garlic - This is a really garlicky bread, but you can change the quantity to suit your taste.
- Oil - Make sure you use Extra Virgin Olive Oil. It tastes amazing and really adds to the texture of the bread. Some extra virgin olive oils can be really expensive, so use the best that you can afford. But make sure it is Extra Virgin.
- Salt - A good quality sea salt will really enhance the flavours.
A full ingredients list with measurements is in the recipe card below.
How to make focaccia - Step by step
One: Combine the oil, garlic, and half the rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
Two: Put the flour, salt, sugar, half the oil, yeast and water in a bowl. Mix until it all comes together in a dough.
Three: Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl and leave somewhere warm for an hour, until it has doubled in size.
Four: Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in diameter.
Five: Brush with a small amount of the oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
Six: Preheat your oven to 230°C/450°F/Gas 8. Brush the dough with the salt water and then the remaining oil. Add the leaves of the remaining rosemary and press them lightly into the dough.
Seven: Cook for 20-25 minutes. Remove from the oven and serve warm.
The best thing about focaccia is that you can use this as a base recipe and then add in some extra ingredients for a flavour boost. We love adding chopped olives and sun-dried tomato for a real mediterranean vibe. Another traditional focaccia recipe is Focaccia Pugliese, which has slices of potato added.
Other things you can add are caramelised onion, artichokes, parmesan, halved cherry tomatoes, pine nuts and whole garlic cloves. There are so many options, that you never have to make it the same way twice.
What to serve it with
We would happily just eat this rosemary focaccia as a snack and it's actually pretty dangerous fresh out of the oven, as it is hard to stop yourself from just eating it all. If you can control yourself, then here are some recipes that it goes really well with:
- Cauliflower and Broccoli Soup
- Moroccan Chickpea Stew
- Carrot and Lentil Soup
- Spanish Bean Stew
- Roasted Cauliflower Soup
- Creamy Mushroom Pasta
- Creamy Broccoli Soup
- Creamy Leek Pasta
We love bread and it will always be a part of our diet. However, we do try to eat it in moderation. However, making your own bread from scratch will always be the healthiest option as you can control exactly what goes in it it. Homemade bread also has the minimum ingredients needed, and no additives.
Focaccia is best eaten warm, as it can go stale quickly. We try to only make as much as we need for that day and the next.
The focaccia will keep fresh in an airtight container for 2-3 days. Focaccia freezes really well. To freeze, cut into portions and wrap in cling film (Saran wrap) and freeze for up to 3 months. To reheat the focaccia, remove the wrap and then wrap in foil. Heat it in an oven at 180°C/350°F/Gas 4 for 10 minutes or until heated through.
More bread recipes
Garlic and Rosemary Focaccia
- 80 ml (0.33 cups) Olive oil - extra virgin
- 5 Garlic clove - crushed
- 5 g (2.5 tablespoon) Fresh rosemary - for the oil
- 5 g (2.5 tablespoon) Fresh rosemary - for the bread
- 400 g (3.25 cups) Strong white bread flour
- 16 g (4 tablespoon) Fast action yeast
- 4 g (0.75 teaspoon) Sea salt
- 240 ml (1 cups) Water
- 0.5 teaspoon (0.5 tablespoon) Sugar
- 50 ml (0.25 cups) Salt water - (12g salt dissolved in 50ml water)
- Combine 80 ml Olive oil, 5 Garlic clove, and 5 g Fresh rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
- Put 400 g Strong white bread flour, 4 g Sea salt, 0.5 teaspoon Sugar, half the infused oil, 16 g Fast action yeast and 240 ml Water in a bowl. Mix until it all comes together in a dough.
- Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl. Cover and leave somewhere warm for an hour, until it has doubled in size.
- Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in in diameter.
- Brush with a small amount of the infused oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
- Preheat your oven to 230°C/210°C(fan)/450°F/Gas 8. Brush the dough with 50 ml Salt water and then the remaining infused oil. Add the leaves of 5 g Fresh rosemary and press them lightly into the dough.
- Put into the oven and cook for 20-25 minutes. Remove from the oven and serve warm.
- When frying the oil and rosemary, cook on a low heat so as to not burn the garlic.
- Make sure the oil has cooled enough (45°C/115°F max). If it is too hot, it will kill the yeast.
- We used fast action yeast to keep the proofing time down. If you use normal yeast, then you will need to double the proofing times stated here.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.