Garlic and Rosemary Focaccia Recipe
Updated: Apr 19
There's nothing quite like the aroma of freshly baked bread wafting through the house, and when it comes to homemade bread, focaccia is one of my absolute favorites. The crispy crust, soft and chewy interior, and the fresh rosemary and garlic make it a perfect appetizer or side dish for any meal. Here's my go-to recipe for making delicious focaccia.
Time: 2 - 3 hours (including rising)
120ml Extra Virgin Olive Oil
2/3 Large Garlic Cloves - crushed
235ml Warm Water
315g Plain Flour
7g / 2tsp Yeast (We used Hovis Fast Action)
1 tbsp Honey
Picking your favourite extra-virgin olive oil, as you'll be able to taste it once the focaccia is cooked. We use Filippo Berio (found in most supermarkets) as it tastes good and is not too expensive!
Using fresh rosemary and garlic, as it's the key to making a delicious, aromatic focaccia. If you can't get your hands on any, they can be substituted for dried / ground if necessary
Cracking Maldon or rock salt over the bread once it's cooked
Not storing your focaccia in one of our bread bags, as they are greasy once cooked they could ruin the natural and organic fabric - store in foil or a Tupperware instead!
Infuse the Olive Oil, Garlic, Rosemary and Pepper over a low-medium heat for 10 minutes. Be careful not to burn the garlic!
Combine Water, Yeast and Honey in a large bowl. Add the flour and roughly half of the infused oil. (You will use the rest of the oil mixture later, and don’t worry if the oil is still warm!)
Scatter some plain flour on a work surface and start kneading the dough until smooth. Your dough might be quite sticky at this point, if your dough is difficult to knead, keep scattering plain flour until it's easier to work with. Don't worry if you feel like you're adding a lot of flour, it doesn't change the taste of the focaccia
Once the dough is smooth, pop in a proofing bowl covered with a clean tea towel for one hour
After the hour is up, your dough should have risen at least twice its original size. Transfer the dough to a greased and lined baking tin. Make indents with your fingers or a utensil before pouring over the remaining infused oil. Pop your oven on to 220°c.
Depending on how quickly your oven heats up, your dough will have time to rise again.
Bake for 15 - 20 minutes until slightly golden. Enjoy!