Description
This Rosemary Focaccia with Roasted Garlic is a beautifully ароматic Italian bread with a golden crust and soft, airy interior. Infused with fragrant rosemary and sweet caramelized garlic, it’s perfect for dipping, pairing with meals, or enjoying on its own.
Ingredients
Scale
-
For the Biga (Starter):
- ½ cup (125g) warm water
- 1 cup (125g) bread flour
- ½ teaspoon active dry yeast
For the Focaccia Dough:
- All of the biga
- 1 ½ cups (350g) warm water
- ¾ cup olive oil, divided
- 3 cups (375g) bread flour
- 2 teaspoons kosher salt
- ½ teaspoon active dry yeast
Toppings:
- 2 sprigs fresh rosemary
- 1 large head garlic
- ¾ teaspoon flaky sea salt
Instructions
- Prepare the biga:
- Mix warm water, flour, and yeast in a bowl.
- Cover and let sit overnight at room temperature.
- Make the dough:
- In a large bowl, combine biga, warm water, yeast, flour, salt, and ½ cup olive oil.
- Mix and knead for about 10 minutes until smooth.
- First rise:
- Place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled.
- Roast the garlic:
- Cut the top off the garlic head, drizzle with olive oil, wrap in foil.
- Roast at 200°C (400°F) for 30 minutes until soft and caramelized.
- Shape the focaccia:
- Transfer dough to a lined baking tray.
- Gently stretch and press into shape.
- Use your fingers to create dimples across the surface.
- Add toppings:
- Squeeze roasted garlic over the dough.
- Add rosemary sprigs.
- Drizzle remaining olive oil and sprinkle sea salt.
- Second rise:
- Let rest for 30 minutes.
- Bake:
- Bake at 220°C (425°F) for 20–25 minutes until golden brown.
- Serve:
- Cool slightly, slice, and enjoy warm.
Notes
- Use high-quality olive oil for the best flavor.
- Don’t skip dimpling—it helps create the signature texture.
- Add olives or cherry tomatoes for variation.
- Best served fresh but can be reheated for a crisp crust.
- Prep Time: 20 minutes (+ overnight rest)
- Cook Time: 25 minutes
- Category: Bread / Side
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: rosemary focaccia, roasted garlic bread, homemade focaccia, Italian bread recipe, savory baking