Rosemary Garlic Focaccia

I am not the bread baker.

I also do not always manage to coordinate my dinners well. Rosemary garlic focaccia with curry? Sure! Sounds like a great idea!

Rosemary and garlic focaccia

You know why we made focaccia? Because it was something I have been wanting to share with you. The conversation the day I made this literally went:

“Naan is on the blog already isn’t it”

“Yeah I think so”

“What should we have with the curry?”



Rosemary and garlic focaccia

Except… I just discovered naan isn’t on here. So now we get to add naan to the list of recipes to share and maybe eat it with lasagna or ravioli. This all makes perfect sense right? Good. I am glad we are on the same page.

And even if it doesn’t I got to have delicious focaccia for dinner. And a delicious curry. And they weren’t awful together.

Perfect lazy Sunday bread baking project. I am fairly new to yeast baking and, as you can see, I didn’t screw this one up at all.

Serve however you wish but this is particularly decadent with a plate of olive oil and balsamic vinegar. Yum.

Rosemary and garlic focaccia

One year ago today: Carrot Cake Cookies

Rosemary Garlic Foccacia (makes one 9 x 13 pan)
From Baking Bites

2 cloves garlic
3 cups bread flour
2 1/2 tsp active dry yeast (.25 oz)
2 tsp sugar
1 tsp salt
2 tbsp olive oil
1 cup water
1 tbsp fresh rosemary, chopped
additional olive oil and coarse salt

Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.

In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes). Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.

Generously grease an 9×13-inch baking pan (or a sheet pan) with 1/4-1/3 cup olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
Cover with a clean dish towel and allow to rise for 30-40 minutes. Preheat oven to 400F.

After rising brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt. Bake for 25-30 minutes until bread is well browned. Place bread on a wire rack to cool for at least 20 minutes before slicing.

Rosemary and garlic focaccia

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