Rosemary & Garlic Focaccia

Ingredients

• 500 gstrong white bread flour
• 7 gfast-action yeast
• 1 tspsalt
• 2 tbspolive oil
• 325 mllukewarm water
• 1 tbspfresh rosemary, finely chopped
• 1 tspcoarse sea salt
• 1 largegarlic bulb
• 30 gbutter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C fan (400°F/Gas Mark 6).

2. 2

   Roast the garlic

   Slice the top off the garlic bulb, drizzle it with olive oil and sprinkle with salt. Wrap it in foil, set it on a baking tray and roast for 1 hour.

3. 3

   Mix dry ingredients

   Put the flour, yeast and salt in a large bowl, placing the yeast and salt on opposite sides. Stir them together.

4. 4

   Make the dough

   Pour the water and olive oil into the flour mixture and bring everything together into a dough.

5. 5

   Knead the dough

   Knead by hand or with an electric mixer fitted with a dough hook for 10 minutes.

6. 6

   Leave to rise

   Transfer the kneaded dough to an oiled bowl, cover with cling film and leave in a warm place for 1 hour.

7. 7

   Shape the focaccia

   Press the air out of the risen dough, then use your fingers to spread it over a lipped baking tray. The recipe uses a tray measuring 33.7 × 23.5 cm (13.25 × 9.25 inches).

8. 8

   Mash the topping

   Squeeze the roasted garlic cloves out of their skins and mash them with the butter, salt and rosemary.

9. 9

   Top and rise

   Spread the garlic and butter mixture over the dough, then leave it to rise for 30 minutes.

10. 10

    Heat the oven

    Preheat the oven to 200°C fan (425°F/Gas Mark 7).

11. 11

    Bake until golden

    Bake for 20–25 minutes, until the focaccia is golden.

12. 12

    Cool and serve

    Let the bread cool, then slice and serve, or serve it warm. Keep leftovers in an airtight container for up to 2 days; the bread also freezes well.

What is focaccia?

Focaccia is an Italian bread with a tender, airy crumb and a characteristic olive-oil-rich dough. It is often baked in a flat tray, making it easy to tear or slice and share.

This version pairs fresh rosemary with sweet, mellow roasted garlic mashed into butter. The two rises help the dough become light while giving the topping time to settle into its surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 142 calories, 4g protein, 23g carbs, 4g fat.

The flour provides most of the carbohydrates, while olive oil and butter contribute fat; the flour also supplies some protein. Serve a slice alongside vegetables and a protein-rich dish to make a more balanced plate.

The garlic and rosemary topping

Roasted garlic: cooking the whole bulb in foil softens its cloves and mellows their sharpness. Let it cool enough to handle before squeezing the cloves from their skins.

Rosemary: finely chopped leaves distribute their flavour through the butter and garlic. Mash the mixture until it is spreadable, then cover the dough evenly.

Build a well-risen dough

Yeast and salt: keeping them on opposite sides of the bowl before stirring follows the method and avoids piling them together at the start. Once combined with the flour, they are ready to meet the water.

Kneading: work the dough for the full 10 minutes by hand or with a dough hook. During the first rise, keep it covered in a warm place until the allotted hour has passed.

Shape it in the tray

Tray size: the method specifies a lipped tray measuring 33.7 × 23.5 cm. Using a tray of similar dimensions helps the dough spread to a comparable thickness.

Gentle pressing: knock the air out, then press the dough out with your fingers. The second rise lasts 30 minutes after the topping is spread over it.

Bake for a golden finish

Oven stages: the garlic roasts at 180°C fan for 1 hour, while the focaccia itself bakes at 200°C fan. Follow the separate temperatures and timings for each stage.

Doneness: start checking at 20 minutes and bake for up to 25 minutes, until the surface is golden. Allow it to cool before slicing, or serve it warm.

Serving ideas

Serve slices warm as a side for soup, salad or an Italian-inspired meal. The savoury topping also makes the bread easy to share as a snack.

For a more substantial plate, pair a slice with a protein-rich dish and vegetables. The bread can be served warm or at room temperature.

Recipe notes & tips

• Use lukewarm rather than hot water when mixing the dough.
• Oil the bowl before the first rise so the dough is easier to lift out.
• Keep the garlic wrapped in foil while it roasts on the baking tray.
• Use your fingertips to spread the dough across the tray without tearing it.
• Check the focaccia at 20 minutes and continue baking if it is not yet golden.
• Freeze leftover bread in a well-sealed container or bag.

Variations

• Extra rosemary: add a little more finely chopped rosemary to the topping.
• Herb mix: combine rosemary with another chopped herb in the butter mixture.
• Peppery finish: add black pepper to the mashed garlic and butter.
• Olive topping: press a few sliced olives into the surface before the second rise.
• Cheesy top: scatter grated cheese over the dough before baking.

Common mistakes to avoid

• Hot water: it can harm the yeast; use lukewarm water as specified.
• Uneven garlic roasting: wrap the bulb in foil and roast it on a baking tray for the full hour.
• Rushing the first rise: leave the covered dough in a warm place for 1 hour.
• Tearing the dough: press it out gently with your fingers rather than pulling it across the tray.
• Skipping the second rise: leave the topped dough for 30 minutes before baking.
• Overbaking: check at 20 minutes and take it out once golden, within the 20–25 minute range.

How to store

Keep leftover focaccia in an airtight container for up to 2 days. It also freezes well; thaw it before serving and warm it briefly if you like.

Frequently asked questions