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Hungry Healthy Happy » Recipes » Bread

Garlic and Rosemary Focaccia

Published: Aug 12, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 74 Comments

88 shares
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Diet: Low Fat / Vegan
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Garlic and rosemary focaccia with a text title overlay.

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!

A round focaccia bread on a wooden serving board.

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.

If you love rosemary as much as we do, why not try some of our other rosemary packed recipes like Lemon Rosemary Chicken, Garlic and Rosemary Roast Potatoes or Lemon and Rosemary Salmon.

Jump to:
  • What Is Focaccia?
  • Why You Will Love It
  • Ingredients and Substitutions
  • How to Make Focaccia - Step by Step
  • Extra Ingredients
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Bread Recipes
  • Recipe
  • Feedback

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 into 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.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • 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.

More ingredient substitutions and variations can be found in the recipe card.

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.

A frying pan with crushed garlic and rosemary leaves cooking in oil.

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 shot collage of flour, yeast and oil in a bowl, then mixed into 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.

Three shot collage of a kneaded ball of dough, then the dough in a bowl, then the dough 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.

A circle of dough spread on a lined baking tray.

Five: Brush with a small amount of the oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.

The dough with indentations pressed into it.

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.

The dough brushed with oil and rosemary leaves added on top.

Seven: Cook for 20-25 minutes. Remove from the oven and serve warm.

Cooked focaccia on a baking tray.

Extra Ingredients

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.

Rosemary leaves on top of cooked focaccia.

Serving Suggestions

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

Extra Tips

  • 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 render the yeast unusable.
  • 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.
Focaccia bread with three slices cut off.

Frequently Asked Questions

Is focaccia healthy?

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.

Do you eat focaccia hot or cold?

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.

How to store rosemary focaccia

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/160°C(fan)/350°F/Gas 4, for 10 minutes or until heated through.

More Bread Recipes

  • Chilli naan breads on a wooden serving board.
    Chilli Naan
  • Melba toast on a wooden serving board.
    Easy Melba Toast
  • A bowl of sourdough croutons with grated Parmesan on top.
    Sourdough Croutons
  • A plate of Bagel Crisps with a bowl of creamy dip.
    Bagel Crisps

If you’ve tried this rosemary focaccia recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Garlic and rosemary focaccia with three slices cut off.

Garlic and Rosemary Focaccia

By: Dannii Martin
This Garlic and Rosemary Focaccia is perfect served with pasta or dipped in soup or stew. It's much easier than you might think and it is vegan too!
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
4.98 from 46 votes
Pin Print Save recipe Saved!
Course: Bread
Cuisine: Italian
Prep: 25 minutes mins
Cook: 25 minutes mins
oil cooling time, proving time: 1 hour hr 50 minutes mins
Total: 2 hours hrs 40 minutes mins
Servings: 8 people
Calories: 281kcal
Allergens:
An illustration of two ears of wheat.
Gluten

Ingredients

  • 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)

Instructions

  • 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.

Recipe Tips

  • 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 render the yeast unusable.
  • 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.

Nutritional Information

Serving: 1portion | Calories: 281kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Gina says

    August 13, 2021 at 12:02 pm

    5 stars
    Totally agree, the smell of fresh bread is the best smell ever! And focaccia is the most fun of them all to make.

    Reply
  2. Anaiah says

    August 13, 2021 at 11:32 am

    5 stars
    I love focaccia bread so much and your recipe did not disappoint. It was so aromatic and flavorful. It was great eaten on it's own!

    Reply
  3. Helen says

    August 13, 2021 at 11:18 am

    5 stars
    I love focaccia and home made is the best! I can just imagine how great this smells :-)

    Reply
  4. Kate says

    August 13, 2021 at 11:06 am

    5 stars
    What a gorgeous focaccia! I love those flavours together.

    Reply
  5. Shashi at Savory Spin says

    August 13, 2021 at 10:03 am

    You are spot on - the smell of fresh-baked bread - especially when it is studded with garlic and rosemary is hard to beat! And you have done a fab job uniting them in this Foccacia - it looks scrumptious and I cannot wait to try it.

    Reply
  6. Danielle Wolter says

    September 06, 2018 at 11:57 am

    5 stars
    I still have not made my own bread! This recipe looks so perfect and easy I will have to try it!

    Reply
  7. Beth says

    January 31, 2018 at 6:40 pm

    5 stars
    I love homemade bread! Like you said, it makes your house smell amazing! I love this with garlic and rosemary! Such a great flavor combination!

    Reply
  8. Lisa | Garlic & Zest says

    October 22, 2017 at 6:18 pm

    5 stars
    I haven't made foccaccia in forever and I don't know why. It's so good! This looks like a great recipe - straightforward -- I like that!

    Reply
  9. sona says

    May 12, 2017 at 4:26 pm

    It looks amazing!! It was great idea and photography also amazing. Thanks for sharing wonderful recipe with us.

    Reply
  10. Beth @ Binky's Culinary Carnival says

    October 22, 2016 at 6:21 pm

    5 stars
    Love the flavors of rosemary and garlic combined! I have never tried a focaccia. I'll have to give it a try! Thanks for the inspiration!

    Reply
  11. Aish says

    August 03, 2016 at 5:40 pm

    I can eat bread anytime and especially focaccia. Loved how yours came out. Gotta try. Soon

    Reply
  12. Camilla says

    November 26, 2015 at 4:54 pm

    Your focaccia looks amazing Dannii, would love some with a bowl of that soup:-)

    Reply
  13. Jacqueline Meldrum says

    November 26, 2015 at 2:11 pm

    5 stars
    That is one glorious looking bread Dannii. Love it! My favourite part of making focaccia is dimpling it at the end and drizzling with oil and herbs. Yum!

    Reply
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