Description
This homemade Garlic Rosemary Focaccia features a crispy crust and a soft, airy interior, infused with aromatic garlic oil and topped with fresh rosemary and Parmesan cheese. Ideal for dipping, sandwiches, or enjoying on its own, this Italian bread is a delightful addition to any meal.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 ½ cups warm water (about 110°F or 43°C)
- ¼ cup olive oil, plus more for drizzling
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 cup grated Parmesan cheese
- Flaky sea salt, for sprinkling
Instructions
- In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Whisk together to ensure even distribution.
- Make a well in the center of the dry ingredients and pour in the warm water and ¼ cup of olive oil. Mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Place the kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- In a small saucepan over low heat, combine minced garlic and ¼ cup olive oil. Heat until fragrant and slightly golden, about 5-7 minutes. Remove from heat and let cool.
- Generously oil a 9×13-inch baking pan with olive oil.
- Punch down the risen dough and transfer it to the prepared pan, stretching it to fit. If it resists, let it rest for a few minutes.
- Use your fingers to make deep dimples all over the dough’s surface.
- Drizzle the garlic oil over the dough, spreading it evenly.
- Evenly sprinkle chopped rosemary and grated Parmesan cheese over the top.
- Cover the pan and let the dough rise for 30-45 minutes, or until slightly puffy.
- Preheat your oven to 425°F (220°C).
- Just before baking, sprinkle flaky sea salt over the focaccia.
- Bake for 20-25 minutes, or until golden brown and sounds hollow when tapped.
- Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, ensure your water is at the right temperature to activate the yeast.
- You can customize the toppings by adding olives, sun-dried tomatoes, or other herbs.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes