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    Hungry Healthy Happy » Recipes » Bread

    Garlic and Rosemary Focaccia

    Published: Aug 12, 2021 · Modified: Aug 12, 2021 by Dannii · This post may contain affiliate links · 74 Comments

    88 shares
    • 9
    Jump to Recipe Print Recipe
    Diet: Low Fat, Vegan
    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:
    • Why should you try it?
    • What you will need
    • Step by step
    • What Is Focaccia?
    • Extra ingredients
    • What to serve it with
    • FAQs
    • Extra tips
    • Recipe
    • Feedback

    Why should you try 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.

    What you will need

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

    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.

    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.

    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.

    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
    Focaccia bread with three slices cut off.

    FAQs

    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/350°F/Gas 4 for 10 minutes or until heated through.

    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 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.

    If you’ve tried this rosemary focaccia recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    Garlic and rosemary focaccia with three slices cut off.

    Garlic and Rosemary Focaccia

    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 44 votes
    Author: Dannii
    Pin Print
    Course: Bread
    Cuisine: Italian
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    oil cooling time, proving time: 1 hour 50 minutes
    Total Time: 2 hours 40 minutes
    Allergens:
    An illustration of two ears of wheat.
    Gluten
    Servings: 8 people
    Calories: 281kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 80 ml olive oil extra virgin
    • 5 garlic cloves crushed
    • 10 g fresh rosemary
    • 400 g strong white bread flour
    • 16 g fast action yeast
    • 4 g salt
    • 240 ml water
    • 0.5 teaspoon sugar
    • 50 ml salt water (12g salt dissolved in 50ml water)

    Instructions

    • 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.
    • Put the flour, salt, sugar, half the infused oil, yeast and 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 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 oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
    • 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.
    • Cook for 20-25 minutes. Remove from the oven and serve warm.

    Notes

    • 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.

    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
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. Rach @ This Italian Family

      November 23, 2015 at 8:58 pm

      5 stars
      Focaccia bread is one of my favorites! Yours looks so yummy! :)

      Reply
    2. Anna @AnnaTheApple

      November 23, 2015 at 1:53 pm

      Sounds like such good comforting food. It is funny how we over-complicate Italian food here. I remember seeing garlic pasta on the menu when I was in Italy and it was literally pasta with garlic and olive oil! As simple as that but probably very tasty as everything would be local and hand-made.

      Reply
    3. Zara Lipstixx

      November 21, 2015 at 7:01 pm

      5 stars
      That looks so tasty! I wonder if I could make it with wholemeal flour or an alternative.

      Reply
    4. Sarah Maison Cupcake

      November 19, 2015 at 4:06 pm

      They achieve a lot of flavour with very simple ingredients in Italian cooking. I bet this is lovely and soft dipped into soup.

      Reply
    5. Charlotte

      November 19, 2015 at 9:58 am

      5 stars
      This looks really delicious! I love focaccia bread! x

      Reply
    6. Renna

      November 18, 2015 at 11:47 pm

      That sounds great. Looks really tasty too. Great recipe, I'll have to try that. Thanks for sharing.

      Reply
    7. Nayna Kanabar

      November 18, 2015 at 11:08 pm

      5 stars
      This Bread looks delicious and I love the texture.I need to start making more bread at home.

      Reply
    8. Aimee Foster

      November 18, 2015 at 9:00 pm

      5 stars
      I can just imagine how wonderful your kitchen smelled while this was baking. I love bread and this focaccia looks divine...

      Reply
    9. Jenni - Odd Socks and Lollipops

      November 18, 2015 at 8:57 pm

      This looks amazing, I am going to have to give it a go, I think it would be prefect with a couple of the meals we like to cook regularly.

      Reply
    10. Linda

      November 18, 2015 at 8:07 pm

      5 stars
      Oh my...I'm a carboholic and focaccia is one of my weaknesses. I love how you combine garlic and rosemary to give an earthy hearty feeling and It's really time to make some at home.

      Reply
    11. Anu-My Ginger Garlic Kitchen

      November 18, 2015 at 5:35 pm

      5 stars
      Mmmmm, this focaccia looks so yummy, Dannii. Garlic and rosemary is a delish combo.

      Reply
    12. Kavey

      November 18, 2015 at 3:12 pm

      Given how much I like foccacia I don't know we don't make this kind of bread, we even learned how from Tom Herbert a few years ago. This looks classic and delicious.

      Reply
    13. Zena's Suitcase

      November 18, 2015 at 3:00 pm

      5 stars
      This has got to be one of my favourite bread recipes. You have made me very hungry indeed. Will be trying out this recipe

      Reply
    14. Phi @ The Sweetphi Blog

      November 18, 2015 at 2:41 pm

      I can only imagine how good your house must have smelled, focaccia is so amazing, and this one sounds like a fantastic flavor combination!

      Reply
    15. Laura Hartley

      November 18, 2015 at 2:38 pm

      5 stars
      This does look very tasty! I'd love to make this myself but I just know it wouldn't turn out anything like yours. This is one of my favourites though so will attempt this at some point..

      Reply
    16. Ickle Pickle

      November 18, 2015 at 10:27 am

      Oh wow - this looks absolutely delicious. Great recipe, thanks for sharing. Kaz x

      Reply
    17. Jeanne Horak-Druiff

      November 18, 2015 at 8:48 am

      5 stars
      Mmm focaccia!! I also don't eat a lot of white bread but I do make an exception for a good focaccia... So true what you say about simplicity too. I used to like all sorts of fully loaded pizzas before I went to Italy, but once there, you realise that all you need is excellent tomatoes, excellent buffalo mozarella and fresh basil. :)

      Reply
    18. Bintu | Recipes From A Pantry

      November 18, 2015 at 7:35 am

      Oh Dannii - I could do with some of your focaccia and some of that Glorious Soup. The perfect day for it.

      Reply
    19. whatlauraloves

      November 18, 2015 at 4:09 am

      5 stars
      This all looks absolutely delicious. I love focaccia especially alongside soup or pasta! xxx

      Reply
    20. GiGi Eats

      November 18, 2015 at 3:48 am

      5 stars
      I remember when I tried to make Focaccia.... LMFAO! Uhhhh your creation looks PHENOMENAL! Mine........ Like something that comes out of a constipated cow's butt.

      Reply
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