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    Home / Recipes / Baking

    38 Mar 9, 2014 Baking  |   Jump to Recipe

    Roasted Garlic Focaccia with Rosemary

    Who wouldn’t want a slice of this?

    This post may contain affiliate links.

    Roasted Garlic Focaccia

    Herb-flecked and golden, this airy Italian bread is flavored with roasted garlic-infused olive oil.  Its dimpled, burnished surface dotted with nubs of caramelized garlic.  Each bite of my Roasted Garlic Focaccia with Rosemary is pure heaven for garlic-lovers.

    For me, focaccia is one of the simplest breads to make.  I actually prepared my first focaccia ever when I was in high school!  In its most basic form, focaccia is made with olive oil, water, yeast, flour and salt.  The dough is then stretched into a wide, flat shape, and dimpled across the surface.  These dimples allow olive oil to reach the center of the bread, creating a moist texture.  After baking, the surface of the bread gets hard and golden, while the interior remains soft and light.

    This focaccia recipe is made with olive oil that’s been infused with an entire head of roasted garlic.  The aromatic oil is added directly to the dough, and is also used to brush across the top once the dough has been formed.  Nuggets of caramelized garlic are scattered across the surface of the bread, reinforcing flavor, and adding a satisfying textural element.  A sprinkling of fresh rosemary and crunchy sea salt to finish.  Continue reading for the recipe.

    Garlic and Rosemary

    Be sure to use fresh rosemary here.  Dried just won’t do.  Also, if your not a fan of garlic, we can no longer be friends.  Juuuuust kidding 😉  If your not a fan of garlic, you can simply make this recipe with regular olive oil.

    Dough

    I am always amazed at the whole rising process.  That moment when you pull back the kitchen towel and you see the dough has double in size!

    Risen Dough

    Don’t be stingy with the olive oil here.  You want to see some of it pooling up in the little dimples around this surface.

    Dough with Toppings

    Roasted Garlic Focaccia 

    Roasted Garlic Focaccia

    Roasted Garlic Focaccia with Rosemary

    by Brandon Matzek
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 1/2 cup olive oil
    • 1 large head of garlic, cut in half widthwise
    • 1 envelope (2 1/4 teaspoons) active dry yeast (not rapid rising)
    • 1 3/4 cups warm water
    • 4 cups white flour
    • 2 teaspoons fine grain sea salt
    • Just under 2 tablespoons coarsely chopped, fresh rosemary (from 3 – 4 sprigs)
    • Flaky sea salt

    Instructions
     

    • Preheat the oven to 300°F and place a rack in the middle of the oven. Place olive oil in a small baking dish or oven-safe bowl. Add garlic halves cut side down, cover tightly with foil, then transfer to the oven. Cook until the garlic is tender and golden (45 minutes to 1 hour). Pour roasted garlic oil through a mesh strainer into a clean bowl. Carefully remove the roasted garlic cloves from the skin and reserve. Discard other solids. Let roasted garlic oil cool completely before using.
    • Rinse the bowl of a stand mixer with warm water, dry, then add yeast. Cover with 1 3/4 cups warm water, gently stirring to dissolve the yeast. Let sit for 3 – 5 minutes until the mixture starts to foam. Using the dough hook attachment, start the mixer on low, then add flour, salt and 2 tablespoons roasted garlic oil. When the dough starts to come together, increase the speed to medium. Stop the mixer periodically to scrape the dough off the hook. Mix until the dough is smooth and just a little sticky (8 – 10 minutes).
    • Add 2 teaspoons of roasted garlic oil to a large bowl, then add the ball of dough. Turn the dough in the bowl to completely coat it in oil. Cover the bowl with a kitchen towel, and place in a warm spot to double in size (about 1 hour 45 minutes). Add 1 teaspoon of roasted garlic oil to a rimmed baking sheet, spreading it around over the bottom and sides. Uncover and punch down the dough, and place on the baking sheet. Carefully stretch the dough out to the sides of the pan. Cover with a tea towel, and let rest in a warm spot for 30 minutes. While the dough is resting, preheat the oven to 450°F.
    • Uncover the dough, and dimple with roasted garlic oil-greased fingertips. Brush the surface with more roasted garlic oil, then dot with reserved roasted garlic cloves. Sprinkle surface with fresh rosemary and a few pinches of flakey sea salt. Place in the oven, and immediately turn down the heat to 375°F. Bake until golden brown (20 – 25 minutes). Transfer to a wire rack to cool slightly before eating.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    Check out the original article in Pacific Magazine here:

    Pacific Focaccia

    38
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: all purpose flour, garlic, olive oil, rosemary, sea salt, yeast

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      March 9, 2014 at 8:38 pm

      Gorgeous, Brandon! I made some focaccia about 2 weeks ago and realized I need to make more of it. Maybe your recipe 🙂 pinned

      Reply
      • Brandon Matzek says

        March 12, 2014 at 6:53 am

        Thanks Averie! Yeah, isn’t it so easy?

        Reply
    2. andrew says

      March 17, 2014 at 3:13 pm

      why active dry yeast over instant?? is there a difference in the end product?

      Reply
      • Brandon Matzek says

        March 18, 2014 at 7:24 am

        I just happened to have active dry yeast in my cupboard. From what I’ve read, the more you rush yeast, the less flavor the end product will have. However, I have not tested this recipe with different yeasts, so I can’t say that’s 100% true here.

        Reply
    3. Fiona Matthews says

      March 22, 2014 at 3:52 am

      “Who wouldn’t want a slice of this?”.. well the title says it all… Yummy
      Looks like its a reasonably easy recipe for the baking challenged amongst us 🙂

      Fiona

      Reply
      • Brandon Matzek says

        March 22, 2014 at 2:33 pm

        Thanks Fiona! Yes, this is totally doable 🙂

        Reply
        • Fiona Matthews says

          March 29, 2014 at 6:02 pm

          I did give it a go.. and well more practice is required. owever the big thing was that it was all eaten with the kids coming back for more..
          So a win in my book..!

          Reply
    4. Martin Phillips says

      March 22, 2014 at 1:54 pm

      Brandon, you have really outdone yourself this time! I LOVE this recipe and your photos are incredible. I especially like your quip about not being friends if you do not like garlic. Great humor! Can’t wait to make this!!!

      Reply
      • Brandon Matzek says

        March 22, 2014 at 2:33 pm

        Haha, thanks Martin!! Let me know if you try it out 🙂

        Reply
    5. Nicola @ Eat Well NZ says

      May 3, 2014 at 1:52 am

      Yum this looks amazing. I’ve never really nailed making bread, but this looks totally doable. Going on my “to make” list 🙂

      Reply
      • Brandon Matzek says

        June 18, 2014 at 4:45 pm

        Give this recipe a try. I’ve never been that skilled at bread-making, and this turned out really well. Thanks :)!

        Reply
    6. Louisa says

      June 10, 2014 at 11:45 am

      5 stars
      Really love this recipe. Thank you so much for your clear instructions. Very empowering to be able to bake delicious bread!

      Reply
      • Brandon Matzek says

        June 18, 2014 at 4:47 pm

        Thank you Louisa!

        Reply
    7. Trista says

      October 15, 2014 at 6:33 pm

      This recipe is fantastic!! I just made in a cast iron skillet. It was PERFECT! It was light on the inside and the outter edge had a bit of a “buttery” crunch. I will be making this a lot in the future. Thank You Brandon!

      Reply
    8. Kim says

      December 4, 2014 at 5:44 pm

      Can i use a regular mixer? I do not own that big type

      Reply
      • Brandon Matzek says

        December 8, 2014 at 3:51 pm

        Hi Kim! I don’t believe a hand mixer will work here, but I’ve never tried before. If you don’t have a stand mixer, you could try kneading the dough by hand.

        Definitely let me know if the hand mixer works!!

        Reply
    9. Kim says

      December 6, 2014 at 6:56 am

      Well im making this right now, im at the dough rising stage! Here’s hoping it goes well. The house smells delicious garlicky

      Reply
      • Brandon Matzek says

        December 8, 2014 at 3:52 pm

        Please share results! Yes, the aroma while cooking is divine here.

        Reply
    10. Nixxy says

      June 23, 2015 at 10:07 pm

      Hi there, This looks so yummy! Is there a way i can use fresh yeast?

      Can’t wait to make this!

      Reply
      • Brandon Matzek says

        June 27, 2015 at 10:50 pm

        Hi! I’ve not tested this recipe with fresh yeast, so I’m not sure :/ But I did just look up conversions and it seems like you would just multiple the dry yeast amount by 3 to get the amount of fresh yeast needed.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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