Look at that olive oil! Keep reading for a low-fat, low-carb recipe. Just kidding! This is fatty in the best way possible. I present to you a classic rosemary and garlic focaccia.
What Makes This Bread Different?
Focaccia is similar to pizza dough. It’s flat and baked in the oven. The key feature of focaccia is olive oil! I mean…look at those pockets of olive oil. Its origins are Italian. Focaccia is commonly served as a side, but you can also use it for sandwiches. Rosemary focaccia is the most common type and my personal favorite. I know people hate the M-word. But this bread is MOIST, aromatic, and flavorful.
In terms of the process, focaccia isn’t too different from other types of bread. The base ingredients are flour, salt, yeast, olive oil, a bit of sugar, and water. Like most bread, focaccia dough needs to rise until doubled in size. The main difference is how it’s shaped. Most focaccia is flat and has dimples. I don’t know if “dimples” is the proper word. I flatten the dough and place it onto a baking sheet or rectangular dish (greased with olive oil of course). Then, I use my fingers to create small holes in the dough. The last step is adding more olive oil, garlic, sea salt, and fresh or dried rosemary. Focaccia is all about olive oil. If you think you’ve added enough olive oil, just go ahead and add a splash more. I strongly recommend checking out SALT FAT ACID HEAT on Netflix. In the “fat” episode, Samin travels to Italy and focaccia makes an appearance!
Grocery and Supply List:
- Baking sheet, cast iron skillet, or a rectangular dish.
- Mixing bowls.
- Measuring cups.
- Active dry yeast.
- Unbleached all-purpose flour.
- Sea salt/kosher salt.
- Olive oil.
- Warm water.
- Cane sugar or any type of sweetener (maple syrup, brown sugar, etc.).
- Minced garlic and garlic powder.
- Fresh and/or dried herbs.
Some recipes suggest allowing the dough to rise overnight in a refrigerator. I don’t find this necessary unless you prefer prepping bread one day and then baking another day. I prefer allowing the dough to rise at room temperature.
I use coarse salt for the top of the bread. Also, I place minced garlic directly into the dimples. SO GOOD, PLEASE DO THIS!
Your bake time will differ depending on the type of bakeware you use. I bake the bread for about 20 minutes and I generally use a baking sheet or a rectangular glass dish. Keep an eye on it and if the edges are becoming golden brown, then it’s done baking.
When creating the holes, I advise making an indentation that’s close to the bottom (but not to the bottom).
This bread is best served in nearly any way. Warm, cold, for a sandwich, as a snack, or straight from the oven. Focaccia keeps for a week. It’ s not necessary to refrigerate it, but you can if you want.
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Simple Rosemary & Garlic Focaccia
An accidentally vegan rosemary and garlic focaccia. That olive oil though!
- 4 1/4 cups unbleached all-purpose flour + extra for kneading.
- 2 tsp cane sugar.
- 1 1/2 cups warm water.
- 2 1/4 tsp active dry yeast.
- 1/3 cup extra virgin olive oil + extra for topping.
- 2 tsp sea salt.
- 1 tsp garlic powder.
- 1/2 tsp coarse sea salt.
- Dried or fresh rosemary.
- Minced garlic.
Mix together yeast and warm water. Set aside for 10 minutes or until it foams.
In a large bowl, combine flour, sugar, salt, and garlic powder. Incorporate yeast mixture and olive oil.
Knead the dough on a floured surface for 5-10 minutes. The dough should be smooth and elastic.
Place dough in a greased bowl and cover with plastic wrap or a towel. Let the dough rise for an hour or until it has doubled in size.
Once the dough has doubled in size, grease a baking sheet with more olive oil. Turn the dough over a few times. Stretch the dough over the baking sheet and make sure it covers the entire surface.
Press your fingers into the dough to create holes that are evenly spaced. Cover the dough with plastic wrap again and let rise for another hour.
Preheat oven to 425 degrees Fahrenheit. After an hour, remove the plastic wrap and drizzle extra olive oil over the top. Sprinkle rosemary and minced garlic on top as well.
Bake for about 20 minutes or until golden brown. Remove from the oven and drizzle with more olive oil (I know it seems excessive).
Allow to cool for 10-15 minutes before serving.
Start with 4 cups of flour and then add more as needed. Place baking sheet on the middle rack.
Thank you for reading! Tell me your preferred bread in the comments. Tag me on Instagram @authentically_vegan if you recreate any of my recipes!
P.S. Want more recipes? Check out my brunch ebook that has over 30 recipes.