This Garlic and Rosemary Focaccia is absolutely delicious. It’s fluffy on the inside and crispy on the outside. It’s incredibly flavourful thanks to the garlic and rosemary as well as the first proof that takes place overnight.
Focaccia is made with a yeasted dough that goes through 2 proof cycles. Although this might sound a little intimidating at first and there are quite a few steps, it’s 100% worth the effort. One thing that’s really important is to activate the yeast using lukewarm water. The water needs to be about the temperature of your body, as this is the optimal temperature for the yeast to thrive. If the water is too cold or too hot then the yeast will die and your dough won’t rise.
Before the focaccia is going into the oven, we pour a salty brine over it. This adds to the incredible crispiness of the salty crust. Using a brine is a traditional way of making focaccia in Liguria.
If you’re looking for more delicious recipes using a yeasted dough, make sure to also check out these:
I hope you enjoy this Garlic and Rosemary Focaccia. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Garlic and Rosemary Focaccia
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- 400 g flour
- 7 g salt
- 7 g active dried yeast
- 7 g sugar
- 300 g lukewarm water
- 20 g olive oil
- 6 cloves garlic
- 1 sprig rosemary
- 20 g olive oil
- 1 pinch salt flakes
- 50 g lukewarm water
- 1/4 tsp salt
- To make the dough, add the lukewarm water, sugar and active dried yeast into a small bowl or jug. Stir and let sit for a few minutes for the yeast to bloom.
- Add the flour and salt into a large bowl and mix.
- Pour the water into the flour and mix with a wooden spoon until somewhat combined. Now, transfer the dough onto a flat surface.
- Add some olive oil into a small dish. Knead the dough for about 5 minutes. The dough will be quite wet and sticky. Whenever you feel the need, dip your fingers into the olive oil – this will make the kneading easier.
- After 5 minutes, give the dough a rest for 10 minutes. Then, knead it for another 5 minutes, using the olive oil whenever the dough gets too sticky.
- Now the dough should be reasonably smooth and a lot less sticky then what you started with. Transfer the dough back into the large bowl and cover the bowl with a silicon cover or cling film.
- Place the dough into the fridge and leave it there overnight or for at least 8 hours.
- The next day, remove the bowl from the fridge.
- Grease your baking dish or tray with about 1 tbsp of olive oil and then transfer the dough onto the dish. Spread it out. It will bounce back at this point, don't worry. Let it rest for 20-40 minutes (20min if it's a hot day, 40min if it's cold in your kitchen).To see if the dough is ready for the next step, spread it out once again. If it doesn't shrink back, it's ready.
- Now, grate the garlic cloves and mix the grated garlic with olive oil in a small dish. Pour the garlic/oil mixture on top of the dough and spread it evenly across while also making little dimples by pushing your fingers into the dough.
- Sprinkle the rosemary leaves on top of the dough.
- To make the brine, mix the salt with the water in a small dish. Pour the brine on top of the focaccia dough.
- Let the dough rest for another 20-30 minutes while preheating the oven to 220°C fan.
- Finally, sprinkle a little flaky salt on top of the dough (optional) and bake the focaccia for 25-27 minutes at 220°C fan.
- Enjoy hot or cold – the fresher the better.