I love the inviting aroma of freshly baked Rosemary Focaccia that fills my home when I prepare this delightful creation. The combination of roasted garlic, olive oil and fragrant rosemary crafts a unique taste that sparks joy, bringing family and friends together for a meal that feels both satisfying and unforgettable.

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I recently tried making my own roasted garlic and rosemary focaccia and honestly, it was a game changer. I started out by mixing 500 g of all-purpose flour with 2 tsp salt, a little sugar, and 2 1/4 tsp active dry yeast into 350 ml of warm water.

You can already tell something special is about to happen when you drizzle in 60 ml extra virgin olive oil into the mix. I then added a head of roasted garlic, squeezing out every clove to infuse the dough with its rich flavor, and folded in 2 tbsp of fresh rosemary leaves.

The aroma that filled my kitchen was unbeatable. After letting the dough rise just right, I sprinkled a touch of coarse sea salt on top before baking.

This focaccia comes out with crispy edges and a chewy center that makes it perfect for any meal. I promise, even if you’re new to bread making, you’ll have fun and end up with a truly delicious result.

Why I Like this Recipe

I love this recipe because the roasted garlic and fresh rosemary give the focaccia an awesome flavor that never fails to satisfy my taste buds.
I also really like how the bread comes out with a perfect mix of textures – the edges are crispy while the inside stays soft and chewy.
Making the dough is kinda fun too; there’s something rewarding about kneading it and watching it rise, even if it doesn’t always turn out perfect.
Plus, I appreciate that I can tweak the recipe a bit when I want, like drizzling a little extra olive oil on top or sprinkling more coarse sea salt, which makes every batch feel a bit special.

Ingredients

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500 g all-purpose flour: Provides carbs to fuel energy and helps form a sturdy dough.
Active dry yeast: Makes the focaccia rise nice and airy, giving it a light texture.
350 ml warm water: Activates the yeast so the dough becomes soft and tender.
Roasted garlic: Brings a warm, deep flavor while adding antioxidants for a healthy kick.
Fresh rosemary: Offers a piney aroma with natural antioxidants and a distinct herbal bite.
Extra virgin olive oil: Enhances moistness and enriches flavor with its smooth, rich taste.
Salt: Balances flavors and strengthens gluten, adding extra crunch when sprinkled.
Sugar: Provides a slight sweet note to nicely contrast the savory ingredients.

Ingredient Quantities

500 g all-purpose flour (or bread flour, either works)

2 tsp salt

1 tsp sugar

2 1/4 tsp active dry yeast

350 ml warm water (around 110°F)

60 ml extra virgin olive oil (plus extra for drizzling)

1 head roasted garlic (squeeze the cloves out)

2 tbsp fresh rosemary leaves, chopped

Coarse sea salt for sprinkling

How to Make this

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1. In a large bowl, mix together 500 g of flour, 2 tsp salt, 1 tsp sugar, and 2 1/4 tsp yeast.

2. Pour in 350 ml warm water (around 110°F) and 60 ml extra virgin olive oil and stir until a rough dough begins to form.

3. Squeeze the cloves from one head of roasted garlic into the mixture, then add 2 tbsp of chopped fresh rosemary leaves.

4. Transfer the dough to a lightly floured surface and knead it for about 8 to 10 minutes until it’s smooth and stretchy.

5. Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour until doubled in size.

6. After the first rise, punch down the dough to release some air.

7. Shape the dough into a rectangle on a baking tray lined with parchment paper, and drizzle a little extra olive oil over the top.

8. Use your fingertips to press dimples into the dough evenly all over.

9. Cover the dough again for about 20 minutes so it can rise a little more, then preheat your oven to 425°F.

10. Right before baking, sprinkle coarse sea salt on top and bake for 20 to 25 minutes until the edges are crispy and golden. Enjoy your focaccia!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A wooden spoon or spatula for stirring
4. A knife for chopping the rosemary
5. A clean, flat work surface dusted lightly with flour
6. A dough scraper (optional but handy for kneading and shaping)
7. A clean kitchen towel for covering the dough
8. A baking tray with parchment paper
9. An oven that can preheat to 425°F

FAQ

How do I roast the garlic head if im not experienced?

Its pretty simple, just cut off the top of the garlic head, drizzle with a bit of olive oil, wrap it in foil and roast it in a preheated oven at 400°F for about 30 to 40 minutes until the cloves are soft and caramelized.

Which type of flour works better for the focaccia?

Both all-purpose and bread flour works good, but bread flour will give your focaccia a chewier and more rustic texture.

Do i need to proof the dough before baking?

Yep, let the dough rise till it doubles in size in a warm spot, usually about 1 hour. This is super important for a light and airy focaccia.

Can i use store bought roasted garlic instead of roasting it myself?

You can, but honestly, roasting your own garlic really boosts the flavor and its worth the little extra time.

How do i get a crispy top on the focaccia?

Before baking, drizzle extra olive oil and sprinkle some coarse sea salt over the dough. This helps create that delicious crunch on top.

Roasted Garlic And Rosemary Focaccia Recipe Substitutions and Variations

You can try swapping some of the all-purpose flour with whole wheat flour – try half and half so ya still get a light dough but with extra nuttiness.
If you’re outta the fine salt, use kosher salt instead, but reduce the amount slightly since it’s not as intense.
You can replace the sugar with a bit of honey – same amount works fine, just be ready to add a little extra water if needed.
If extra virgin olive oil isn’t available, regular olive oil or even canola oil can work, though you’ll lose a bit of that rich flavor.
Don’t have roasted garlic? Roast a few fresh cloves yourself until they’re soft and mix them in; you could even use garlic powder in a pinch, but it’s not quite as flavorful.

Pro Tips

1. Make sure your water is really at around 110°F before mixing in the yeast. If you ain’t certain, it might help to grab a kitchen thermometer so you know your dough will rise just right.

2. Don’t rush the kneading part. Even though it might seem boring, kneading for 8 to 10 minutes really makes a difference in getting that smooth, stretchy dough. If it feels sticky, sprinkle in a teensy bit more flour gradually.

3. Letting the dough rise properly is super important. If your kitchen is on the cooler side, try putting the bowl in a warm spot like an off oven with a bowl of hot water, this can really speed things up and give you a better rise.

4. For that extra burst of flavor, make sure you squeeze out all the garlic from the roasted head properly. Mix it in evenly so you dont end up with clumps of strong garlic in just one area of your focaccia.

Roasted Garlic And Rosemary Focaccia Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A wooden spoon or spatula for stirring
4. A knife for chopping the rosemary
5. A clean, flat work surface dusted lightly with flour
6. A dough scraper (optional but handy for kneading and shaping)
7. A clean kitchen towel for covering the dough
8. A baking tray with parchment paper
9. An oven that can preheat to 425°F

Ingredients

500 g all-purpose flour (or bread flour, either works)
2 tsp salt
1 tsp sugar
2 1/4 tsp active dry yeast
350 ml warm water (around 110°F)
60 ml extra virgin olive oil (plus extra for drizzling)
1 head roasted garlic (squeeze the cloves out)
2 tbsp fresh rosemary leaves, chopped
Coarse sea salt for sprinkling

Directions

In a large bowl, mix together 500 g of flour, 2 tsp salt, 1 tsp sugar, and 2 1/4 tsp yeast.
Pour in 350 ml warm water (around 110°F) and 60 ml extra virgin olive oil and stir until a rough dough begins to form.
Squeeze the cloves from one head of roasted garlic into the mixture, then add 2 tbsp of chopped fresh rosemary leaves.
Transfer the dough to a lightly floured surface and knead it for about 8 to 10 minutes until it’s smooth and stretchy.
Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour until doubled in size.
After the first rise, punch down the dough to release some air.
Shape the dough into a rectangle on a baking tray lined with parchment paper, and drizzle a little extra olive oil over the top.
Use your fingertips to press dimples into the dough evenly all over.
Cover the dough again for about 20 minutes so it can rise a little more, then preheat your oven to 425°F.
Right before baking, sprinkle coarse sea salt on top and bake for 20 to 25 minutes until the edges are crispy and golden. Enjoy your focaccia!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.