Description
Rosemary Garlic Focaccia is an easy, aromatic Italian bread that’s perfect for beginner bakers. Featuring a fluffy, olive oil-rich crumb topped with fresh rosemary, garlic, and juicy cherry tomatoes, this bread is ideal for serving as a side dish, appetizer, or for snacking. With minimal kneading and simple ingredients, it’s an impressive homemade bake that anyone can master.
Ingredients
For the Dough
- 500 grams all-purpose flour (maida)
- 10 grams (1 tablespoon) instant yeast
- 10 grams (1 tablespoon) white granulated sugar
- 1 tablespoon salt
- 2 tablespoons (30 ml) extra virgin olive oil
- 350 ml (approx 1⅓ cups) lukewarm water
For the Topping
- 1 cup sliced cherry tomatoes
- 1 tablespoon fresh rosemary
- 1 tablespoon crushed garlic
- 2 tablespoons extra virgin olive oil
Instructions
- Activate Yeast: Combine sugar and water in a small saucepan. Bring to a boil just until the sugar fully dissolves, then let the water cool to lukewarm (it should feel warm but not hot to the touch). Stir in the instant dry yeast, mix well, and let it sit for 10 minutes until foamy. This means your yeast is activated and ready to use.
- Prepare Dough: Add the flour and salt to a mixing bowl or stand mixer. Gradually pour in the activated yeast mixture, stirring to form a sticky dough. Don’t worry if it seems very sticky—don’t add more flour. Drizzle in the olive oil and knead by hand for 3–5 minutes (or in a stand mixer for 2–3 minutes) until the dough becomes smooth and less sticky.
- First Proof: Grease a large bowl with olive oil and transfer the dough to it. Cover the bowl tightly and let it rise in a warm place (such as an oven or microwave) for 30 minutes, or until doubled in volume. If it hasn’t doubled after 30 minutes, let it proof for up to an hour.
- Shape and Second Proof: Turn the dough onto a lightly greased surface and gently knead to release air for about 3–5 minutes. Line or grease a baking tray or tin with olive oil, then press the dough into a rectangle about ½ inch thick. Use your fingertips to create dimples all over the dough. Press cherry tomato slices and rosemary sprigs into the dimples, drizzle with olive oil, and sprinkle with crushed garlic. Let the dough rise again in a warm spot for 20–30 minutes, until puffed.
- Bake: Preheat the oven to 200°C (392°F) for 10 minutes. Bake the focaccia on the middle rack for 40 minutes, until golden brown and crisp on top. Transfer to a wire rack, brush with more olive oil, and let cool slightly.
- Serve: Slice into squares and enjoy warm or at room temperature, either plain or with your favorite dips and spreads.
Notes
- Ensure sugar is fully dissolved in the water before adding yeast.
- Water should be just lukewarm—not hot—to prevent killing the yeast.
- Wait for a foamy layer to form when activating yeast; this confirms it’s alive.
- Check the expiration date on your yeast to ensure best results.
- If dough feels sticky, avoid adding extra flour; a well-hydrated dough yields a softer bread.
- Proof dough in a warm, draft-free place for optimal rising.
- Baking times may vary based on oven size; check for a golden crust as your cue.
- Customize toppings as desired; olives, onions, or peppers work well too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 308
- Sugar: 3g
- Sodium: 879mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
