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Garlic and rosemary focaccia with three slices cut off.
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4.98 from 46 votes

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!
Prep Time25 minutes
Cook Time25 minutes
oil cooling time, proving time1 hour 50 minutes
Total Time2 hours 40 minutes
Diet: Low Fat, Vegan
Allergen: Gluten
Servings: 8 people
Calories: 281kcal
Author: Dannii Martin

Ingredients

  • 80 ml Olive oil extra virgin
  • 5 Garlic clove crushed
  • 5 g Fresh rosemary for the oil
  • 5 g Fresh rosemary for the bread
  • 400 g Strong white bread flour
  • 16 g Fast action yeast
  • 4 g Sea salt
  • 240 ml Water
  • 0.5 teaspoon Sugar
  • 50 ml Salt water (12g salt dissolved in 50ml water)
UK Metric Measures - US Customary Measures

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.

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 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.

Nutrition

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

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