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!
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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.
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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
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.
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.
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.
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.
Frequently Asked Questions
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/160°C(fan)/350°F/Gas 4, for 10 minutes or until heated through.
More Bread Recipes
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
Ingredients
- 80 ml (0.33 cups) of Olive oil - extra virgin
- 5 Garlic clove - crushed
- 5 g (2.5 tablespoon) of Fresh rosemary - for the oil
- 5 g (2.5 tablespoon) of Fresh rosemary - for the bread
- 400 g (3.25 cups) of Strong white bread flour
- 16 g (4 tablespoon) of Fast action yeast
- 4 g (0.75 teaspoon) of Sea salt
- 240 ml (1 cups) of Water
- 0.5 teaspoon (0.5 tablespoon) of Sugar
- 50 ml (0.25 cups) of Salt water - (12g salt dissolved in 50ml water)
Instructions
- Combine 80 ml of Olive oil, 5 Garlic clove, and 5 g of Fresh rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
- Put 400 g of Strong white bread flour, 4 g of Sea salt, 0.5 tsp of Sugar, half the infused oil, 16 g of Fast action yeast and 240 ml of 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 of Salt water and then the remaining infused oil. Add the leaves of 5 g of 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
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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.
Grace @ Eats Amazing says
This looks absolutely delicious, I do love focaccia, it always feels like such a treat, and the perfect side for soup!
Kate | The Veg Space says
Oh this looks stunning Dannii, you can't beat a garlicky focaccia, and what a lovely thing to have with Tomato & Balsamic soup - I haven't tried that one but will keep an eye out in supermarkets, sounds gorgeous!
Alida says
I can't say no to focaccia! Looks wonderful and really well risen too!
Garlic and rosemary and a fab combination. Brava!
Rachel says
My Italian Deli next door to my office has this amazing black olive Focaccia and I just love it when it is warm x
Erin says
This bread looks amazing Dannii. How often did you eat bread when you were losing weight?
Heather@hungryforbalance says
The cooking in Italy IS so much simpler and it makes the flavors stand out so much more as a result!
This recipe looks amazing! Garlic, rosemary, and focaccia are a match made in heaven!
David @ Spiced says
I couldn't agree with you more about the smell of freshly baked bread! In fact, the only thing that beats it is taste...I mean, have you ever met a bad loaf of fresh bread? They are few and far between! And I absolutely love focaccia. You are right that we over-complicate Italian cuisine...keep it simple and delicious! Great post, Dannii!
Gayle @ Pumpkin 'N Spice says
Focaccia is one of my favorite breads to make! This flavor sounds incredible, Dannii! I bet it tastes so good as a sandwich...yumm!
Amie says
I have never tried making my own bread before, but this looks fairly easy, although a little time consuming. I always say I will make bread at Christmas, so perhaps this is actually the year I do.
I love Glorious soups too, so handy to have in the fridge.
Mir says
I rarely eat white breads too, so I'm of your philosophy. Make them count! This looks absolutely delicious. I love the tomato soup on the side!
Angie@Angie's Recipes says
o carbs...how I miss them! Your focaccia looks fantastic!
Jon says
I am the bread maker in our house, but I haven't made focaccia before. It looks really simple though.
I totally agree about over complicating Italian food, it should be kept simple so you can enjoy the flavours and not have your tastebuds overwhelmed.
Alison says
Loving the bread, a great mix of flavours. One I should reallly try to make
Kari @ bite-sized thoughts says
This looks delicious Dannii - I can imagine how good your kitchen smelled when it was baking! Yum.
Jemma @ Celery and Cupcakes says
Oh I love focaccia, but never made it myself. I bet it works lovely with the soup too.