Roasted Garlic and Rosemary Focaccia Bread

A traditional Italian bread recipe, Roasted garlic and rosemary focaccia bread. I can’t get enough!

Focaccia is a type of bread with it’s origins dating back over 2000 years in Italy. It is usually a flatter style of bread, similar to pizza but not quite as thin.

If you were to travel around Italy, you would find as many variations of Focaccia as you would regions. As well as many focaccia toppings, flavours and fillings.

In some regions of Italy it is very typical to eat focaccia with fillings. Stuffed focaccia bread makes a perfect sandwich.

overhead view of sliced focaccia

Focaccia Toppings

Focaccia al rosmarino, or fociccia with rosemary is just one of the many toppings for focaccia bread you can find and use.

I have paired the rosemary in this recipe with a couple of roasted garlic cloves. The reason I have used a roasted garlic in this recipe and not fresh, raw garlic is down to the flavour. Roasted garlic will be subtle, a little more sweet and will not overpower the focaccia bread too much, you still want to be able to taste the rosemary in this recipe.

If you want to learn how to roast your own garlic, follow my simple guide on how to roast garlic.

Another simple version for focaccia toppings is to use salt flakes and freshly ground black pepper. You can also find other herbs used for focaccia such as thyme, oregano or basil. You can try adding black olives to this recipe, or try sun dried tomatoes, cooked onions or grated cheese such as parmesan or feta. The list is endless.

Just be sure to use a good quality extra virgin olive oil when you drizzle it on, this gives the focaccia it’s crunchy, golden crust on top.

sliced focaccia sprinkled with salt

How to Eat Focaccia Bread

Focaccia bread is best eaten fresh, but you can liven it up again by popping it back in the oven, covered, for 5 minutes to warm though. You may find the focaccia bread loses it’s original crispy crust when you rewarm it. If you want to crisp up the crust again, uncover the focaccia after it is warm through, add a little more oil and salt and baking it uncovered for another 5 minutes. It’ll taste as good as new.

Stuffed focaccia bread makes a great packed lunch. You can fill focaccia in any way you like, just like a sandwich. One of my favourite ways is to use deli meats combined with fresh, sliced buffalo mozzarella, fresh tomatoes and salad leaves. But you can get creative here and use any combination of focaccia fillings that you want.

You can also eat focaccia bread as a side to soups, this courgette and basil soup is a good place to start.

Baking Tips and Guidance

You made be wondering how to make your focaccia bread fluffy, Focaccia bread should be well aeriated, full of holes and not dense like a normal loaf of bread. The air in the dough is what gives focaccia it’s fluffy, chewy texture. Now, the trick to this is, to keep as much air in your focaccia dough as possible, which means, handling the dough gently and as little as possible.

The dough should be sticky, again this is different to a normal loaf of bread like this honey oat loaf. A sticky dough is down to the hydration levels, meaning the ratio between the dry ingredients and the wet ones. Your focaccia dough is meant to be sticky, don’t add more flour as this will change the overall result.

Due to the stickiness of this dough, it is a good one to make in a stand mixer with a dough hook, which will help to avoid overly sticky, messy hands. If you want to do it by hand, just be prepared for the mess and don’t think you’re doing something wrong. As you work the dough by kneading it, it will eventually come together. A good tip is to wet your hands with water, this will help the dough slide off of your hands and begin to form a dough ball.

When it comes to letting the dough rise, be sure to oil your container well, before placing the focaccia dough inside. This will help when it comes to removing the dough to shape it and will aid in keep that air in the dough.

Recipe FAQ

How do I store Focaccia bread?

Focaccia is best eaten fresh but you can store it, wrapped for 2-3 days. You can reheat it in the oven to freshen it back up. You can also freeze focaccia and use the oven in the same way when you want to eat it.

My dough is really sticky, should I add more flour?

No, focaccia dough is meant to feel sticky, this is normal so don’t worry. Adding more flour will make the focaccia too dense and it will lose it’s texture.

Can I use dried rosemary instead?

If you do not have any fresh rosemary, dried rosemary is fine. Just be aware that you need to use a little less dried rosemary here as the flavour will be more intense.

roasted garlic and rosemary focaccia bread sliced and stacked

Rosemary & Roasted Garlic Focaccia Bread

Author: Becky
A traditional Italian bread recipe, Roasted garlic and rosemary focaccia bread. I can't get enough!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Plus Rising Time 2 hrs
Course Appetizer, lunch, Side Dish, starter
Cuisine Italian
Servings 4
Calories 294 kcal

Ingredients
 
 

  • 250 g Strong White Bread Flour
  • 1 tsp Active Dried Yeast
  • 1 tsp Salt
  • 30 ml Olive Oil
  • 170 ml Cool Water
  • 2 Cloves of Roasted Garlic
  • 1 tsp Fresh Chopped Rosemary
  • Flaky Sea Salt
  • Fine Semolina for Dusting

Instructions
 

  • Put the flour into a mixing bowl and add the yeast to one side and the salt to the other side.
  • Add the oil and half the water. Start to mix and slowly add the remaining water until you form a wet sticky dough. (you may need a little more or a little less water).
  • Oil your surface and knead the dough until it forms a glossy skin and feels elastic.
  • Mash the roasted garlic cloves into a paste and add them to the dough along with the rosemary, keep kneading the dough to mix them through.
  • Place in an oiled bowl and cover with clingfilm, leave somewhere warm to rise for about an hour until it has doubled in size.
  • Once it has finished rising, tip the dough carefully onto an oiled surface keeping as much of the air in it as possible.
  • Stretch the dough out by hand to form a rough rectangle shape and place on a lined baking tray which you have dusted with semolina.
  • Place the whole tray in a large plastic bag and leave for another hour to rise.
  • Preheat oven to 220C (200C fan assisted)
  • Once it has finished rising, remove from the bag and poke your fingers gently into the dough to make dents. Space them apart so your dents aren't too close together.
  • Drizzle with a little more olive oil, sprinkle with some flaky sea salt and more chopped rosemary.
  • Bake in the oven for 20 minutes until cooked through. You can test to see if it's cooked by tapping on the bottom of the bread and you should hear a hollow sound when it's done.

Nutrition Estimate

Calories: 294kcalCarbohydrates: 46gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 583mgPotassium: 69mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword focaccia toppings, how to eat focaccia bread, italian focaccia
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