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Rosemary and Garlic Focaccia

Rosemary and Garlic Focaccia bread recipe makes the most delicious homemade bread that has soft chewy center with a crispy flavorful crust over the top. You’ll love this bread with pasta, soup or sandwiches.
Course Side Dish
Cuisine Italian American
Keyword Homemade Bread, Rosemary Garlic Focaccia
Prep Time 20 minutes
Cook Time 20 minutes
Servings 15 slices
Calories 196 kcal

Ingredients

For the Dough

  • 2 ¼ teaspoons active dry yeast one packet
  • 1 cup warm water water temperature 115°F
  • 2 tablespoons honey
  • ¼ cup olive oil divided
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon kosher salt
  • 2 ½ cups all-purpose flour

For the Assembly

  • ¼ cup unsalted butter very soft
  • 1 tablespoon fresh rosemary leaves
  • 5 tablespoons olive oil divided
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon flaky sea salt
  • 3 cloves garlic thinly sliced

Instructions

  1. Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until frothy, 5-10 minutes. (If it is not frothy by this time, your yeast is dead and you need new yeast.)
  2. Add 2 tablespoons of olive oil, grated parmesan cheese, and salt and stir to combine.
  3. Add the flour to the bowl and stir until a shaggy dough forms.
  4. Knead the dough a few times by hand in the bowl until a smooth ball forms.
  5. Drizzle the remaining olive oil into the bowl and coat the dough in the oil.
  6. Cover with plastic wrap and place in the fridge overnight to slowly rise and rest.
  7. Brush a 9x13 baking dish with half of the butter all over.
  8. Use a fork to prick the dough a few times so it deflates.
  9. Transfer the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover with plastic wrap and let it rise, doubling in size at room temperature, 2-4 hours.
  10. Preheat the oven to 425°F.
  11. Sprinkle the rosemary leaves over the top of the dough and using your fingers, dimple the dough all over so it deflates again.
  12. Drizzle 2 tablespoons olive oil on top and use a pastry brush to spread it around making sure all of the dough is covered with oil.
  13. Sprinkle with the parmesan and flaky salt. Bake for 20-25 minutes until golden brown.
  14. While the bread is baking, make the toasted garlic oil. Place the remaining 3 tablespoons of olive oil into a small skillet and add the thinly sliced garlic.
  15. Place over medium-low heat, stirring occasionally until the garlic is lightly browned but not burned, about 15 minutes.
  16. Once the bread is out of the oven, drizzle or brush with the garlic oil, let the bread cool for 10 minutes in the pan then take out, cut, and serve immediately.
Nutrition Facts
Rosemary and Garlic Focaccia
Amount Per Serving (1 slice)
Calories 196 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 9mg3%
Sodium 331mg14%
Potassium 47mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 107IU2%
Vitamin C 0.2mg0%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.