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Focaccia, a delightful Italian bread, has charmed palates around the world with its soft, airy texture and rich flavor. This Savory Rosemary Garlic Focaccia recipe is a quintessential representation of this beloved dish, combining the earthy essence of rosemary with the aromatic allure of garlic. Perfectly baked to golden perfection, this focaccia not only serves as an exquisite side dish but can also stand as a flavorful centerpiece in any meal.

Savory Rosemary Garlic Focaccia

Discover the irresistible charm of Savory Rosemary Garlic Focaccia with this easy recipe! This Italian classic combines fresh rosemary and aromatic garlic for a flavorful bread that's perfect as a side dish or a delightful centerpiece. With a crispy outer crust and a soft, airy inside, this focaccia is versatile for any meal. Ideal for gatherings or casual snacking, it's not just delicious—it's also packed with health benefits, making it a wholesome choice to share.
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Ingredients
  

4 cups all-purpose flour

2 teaspoons active dry yeast

2 teaspoons sea salt

2 tablespoons fresh rosemary, chopped

6 cloves garlic, minced

2 cups warm water (about 110°F/43°C)

1/4 cup olive oil (plus extra for drizzling)

1 teaspoon coarse sea salt (for topping)

Fresh rosemary sprigs (for garnish)

1 teaspoon black pepper (optional)

Instructions
 

Activate Yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until frothy.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, sea salt, chopped rosemary, minced garlic, and black pepper (if using). Mix thoroughly.

      Combine: Once the yeast is activated, pour it along with the olive oil into the dry ingredients. Stir with a wooden spoon until a sticky dough forms.

        Knead the Dough: Transfer the dough onto a floured surface and knead gently for about 5-7 minutes until smooth but still slightly sticky. You can avoid adding too much flour to keep the focaccia fluffy.

          First Rise: Place the dough in a well-oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

            Prepare the Baking Pan: Grease a 13x18 inch baking sheet with olive oil. Once the dough has risen, gently punch it down and transfer it to the baking sheet. Use your fingertips to stretch and press the dough to fit the pan.

              Indents & Toppings: Use your fingers to create dimples all over the surface of the dough. Brush generously with olive oil, then sprinkle the coarse sea salt and additional rosemary sprigs on top.

                Second Rise: Cover the pan loosely with a cloth and let the dough rise for another 30-45 minutes.

                  Preheat and Bake: Preheat your oven to 425°F (220°C). Once the dough has risen again, place it in the preheated oven and bake for 20-25 minutes or until golden brown and crispy on the edges.

                    Cool and Serve: Remove from the oven and let cool slightly in the pan. Drizzle with extra olive oil before slicing into squares. Serve warm as an appetizer, side dish, or enjoy it on its own!

                      Prep Time, Total Time, Servings: 20 min | 3 hours | 12 servings