Garlic Rosemary Focaccia

$- 4 cups all-purpose flour - 1 ½ cups warm water (110°F or 43°C) - 2 teaspoons active dry yeast - 2 tablespoons honey - 2 teaspoons salt - ¼ cup olive oil (plus extra for drizzling) - 6 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - Coarse sea salt, for finishing The main ingredients for garlic rosemary focaccia are simple and easy to find. I love using all-purpose flour as it gives a great texture. Warm water helps activate the yeast. Honey adds sweetness and flavor. I mix in salt to enhance all the flavors. Garlic and rosemary are the stars of this recipe. They create a fragrant aroma and a savory taste. I use fresh garlic for a strong punch and fresh rosemary for its earthy notes. If you want to switch things up, you can try different flours, like whole wheat. This will give your focaccia a heartier texture. If you need a vegan option for honey, try maple syrup instead. It works well and adds a nice taste. For the garlic, you can use garlic powder if you don’t have fresh garlic. Dried rosemary is an option too. Just remember, dried herbs are stronger, so use less. First, take a small bowl. Mix 1 ½ cups of warm water, 2 tablespoons of honey, and 2 teaspoons of active dry yeast. The water should be about 110°F or 43°C. This warmth helps the yeast wake up. Let this mixture sit for 5 to 10 minutes. You want to see bubbles forming on top. This frothy look shows your yeast is active and ready. Next, grab a large mixing bowl. Combine 4 cups of all-purpose flour and 2 teaspoons of salt. Make a well in the center of the flour. Pour in your yeast mixture and ¼ cup of olive oil. Stir these together until a shaggy dough forms. Now, place the dough on a floured surface. Knead it by hand for 5 to 7 minutes. You want the dough to be smooth and elastic. If it feels sticky, add a little more flour. Now, shape the kneaded dough into a ball. Place it in a lightly greased bowl. Cover the bowl with a damp cloth and put it in a warm spot. Let the dough rise for about 1 hour. It should double in size. Once it has risen, gently punch it down to release the air. Move the dough to a greased baking sheet. Stretch it into a rectangle, making it about 1-inch thick. Use your fingers to create dimples on the dough's surface. Drizzle olive oil over it. Then, sprinkle the minced garlic and chopped rosemary evenly. Don’t forget a pinch of coarse sea salt for extra flavor. Preheat your oven to 425°F (220°C). While it heats, let the focaccia rest for another 20 minutes. This helps relax the gluten. Bake for 20 to 25 minutes until golden brown. Once baked, remove it from the oven and let it cool a bit before slicing. To get the right texture, knead the dough for 5-7 minutes. This time helps develop gluten, making the dough stretchy. If the dough is too sticky, add a bit of flour. If it feels too dry, add a little water. The dough needs warmth to rise well. A draft-free spot works best. To make your focaccia even more tasty, add toppings. You can use sun-dried tomatoes, olives, or cheese. Infuse olive oil with garlic or herbs for a great flavor boost. Brush this oil on the dough before baking. This adds depth to every bite. If your dough does not rise, check the yeast. Make sure it is fresh and activate it properly. A warm environment helps the dough grow. If your focaccia is too dense, you may have over-kneaded it. Be gentle when shaping the dough for a light texture. {{image_4}} You can easily change your focaccia with seasonal vegetables. Try adding sundried tomatoes or olives. These veggies add color and flavor. You can also switch up the herbs you use. If you have fresh basil or thyme, use them instead of rosemary. Each season brings new tastes. Embrace what's fresh and local. For a cheesy treat, add cheese to the dough. Mozzarella or feta works great. Just fold in small chunks before you shape the dough. This gives a gooey, melty center. When baking, keep an eye on it. Bake until the top is golden. You want the cheese to be bubbling and delicious. You can turn focaccia into a sweet dessert too! Use fruits like apples or pears. Top it with a sprinkle of sugar or a bit of cinnamon. Drizzle honey or maple syrup before baking. This adds a nice glaze. It’s a fun twist for brunch or dessert. The options are endless. Enjoy experimenting with flavors! To keep leftover focaccia fresh, store it in an airtight container. This method keeps moisture in and prevents it from drying out. You can also wrap it in plastic wrap or foil. Make sure to place it at room temperature. It should last for about two days this way. If you want to keep it longer, consider the freezer option. To freeze focaccia, first let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This method prevents freezer burn. Label the package with the date. Focaccia can last up to three months in the freezer. When you are ready to eat it, reheat the focaccia for the best taste. Preheat your oven to 350°F (175°C). Unwrap the focaccia and place it on a baking sheet. Heat for about 10-15 minutes until warm. This will help restore its crusty texture. Enjoy the fresh taste as if it just came out of the oven! Focaccia usually takes about 1 hour to rise. The dough should double in size. Warm air helps the yeast grow. Make sure to cover the bowl with a damp cloth. This keeps the dough moist. If your kitchen is cool, it may take longer. You can also place it in an oven set to a low temperature. Yes, you can prepare focaccia ahead of time. Make the dough and let it rise. After it doubles in size, punch it down. Then, cover and refrigerate it overnight. The next day, let it warm up and rise again. You can bake it fresh when you're ready. This makes it easy for parties or gatherings. Garlic rosemary focaccia pairs well with many dishes. Try serving it with olive oil for dipping. Balsamic vinegar adds a nice touch too. You can also enjoy it with soups or salads. For a fun twist, serve it with cheese or charcuterie boards. It works great as a base for sandwiches as well. Yes, a stand mixer is perfect for making focaccia. Use the dough hook attachment for mixing. Start on a low speed to combine the ingredients. Once mixed, increase the speed to knead the dough. Knead for about 5 minutes until smooth. This saves time and effort compared to kneading by hand. In this blog post, we covered how to make delicious garlic rosemary focaccia. You learned about key ingredients like flour, yeast, and garlic, along with useful tips and variations. Making focaccia is simple and rewarding. With some practice, you can bake a perfect loaf every time. Enjoy experimenting with flavors, toppings, and storage methods. This bread can impress your family or guests. Happy baking!$

Indulge in the heavenly flavors of homemade Garlic Rosemary Focaccia! This easy recipe combines fragrant garlic and fresh rosemary for a deliciously aromatic bread that's perfect for any occasion. Discover the simple steps to create a golden, fluffy focaccia that your family and friends will love. Ready to impress?

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Ingredients

4 cups all-purpose flour

1 ½ cups warm water (110°F or 43°C)

2 teaspoons active dry yeast

2 tablespoons honey

2 teaspoons salt

¼ cup olive oil (plus extra for drizzling)

6 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

Coarse sea salt, for finishing

Instructions

In a small bowl, mix together the warm water, honey, and active dry yeast. Allow the mixture to sit undisturbed for about 5-10 minutes, until it becomes frothy, indicating the yeast is activated.

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, then pour in the yeast mixture along with ¼ cup of olive oil.

Stir the ingredients together until a shaggy dough begins to form. Transfer the dough to a well-floured surface and knead by hand for 5-7 minutes, or until the dough is smooth and elastic.

Shape the kneaded dough into a ball and place it into a lightly greased bowl. Cover the bowl with a damp cloth, then place it in a warm environment. Let the dough rise for about 1 hour, or until it has doubled in size.

After the dough has risen, gently punch it down to release the air. Move it to a greased baking sheet and stretch it into a rectangle, ensuring it is about 1-inch thick.

Use your fingers to create dimples across the surface of the dough. Drizzle a generous amount of olive oil over the top, then evenly distribute the minced garlic, chopped rosemary, and a sprinkle of coarse sea salt over the surface.

Preheat your oven to 425°F (220°C). While the oven is heating, allow the focaccia to rest for another 20 minutes to relax the gluten.

Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and has risen slightly. Once baked, remove it from the oven and let it cool for a few moments before slicing.

Prep Time: 15 mins | Total Time: 1 hr 50 mins | Servings: 12 slices

- Presentation Tips: Serve the focaccia warm on a rustic wooden board. Accompany it with a small bowl of high-quality olive oil and balsamic vinegar for dipping. For an elegant touch, garnish the platter with fresh rosemary sprigs!