Roasted Garlic Rosemary Focaccia Recipes

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ROASTED GARLIC ROSEMARY FOCACCIA BREAD



Roasted Garlic Rosemary Focaccia Bread image

Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you've got guests coming! If you're looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the step-by-step recipe and see how easy it is to make!

Provided by Marzia

Categories     Bread & Baking

Time 1h50m

Number Of Ingredients 9

1 1/3 cup warm water (105-110ºF to be exact)
2 teaspoons sugar
1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)
3 3/4 cup flour, plus more (see notes)
2 teaspoons kosher salt
1/2 cup olive oil, plus more for greasing
1 tablespoon chopped rosemary (plus more)
1/4 cup roasted garlic, roughly chopped
flaked sea salt (for topping)

Steps:

  • Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.
  • Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
  • Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)
  • Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
  • Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

ROSEMARY - GARLIC FOCACCIA



Rosemary - Garlic Focaccia image

I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

Provided by evelynathens

Categories     Yeast Breads

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/4 ounce active dry yeast (one envelope)
1 1/2 teaspoons sugar
4 -4 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crumbled
3 -5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt

Steps:

  • In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
  • Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
  • Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
  • Preheat oven to 375 degrees F. Set rack in center of oven.
  • Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
  • Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
  • Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

ROASTED GARLIC ROSEMARY FOCACCIA



Roasted Garlic Rosemary Focaccia image

In this bread I used Recipe #205796 (made in a crockpot). This is very easy and oh so tasty!!!! Be sure to have help eating this or you'll eat the whole thing!

Provided by Rita1652

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
1 tablespoon olive oil
3 cups bread flour
1 teaspoon salt
1 teaspoon bread machine quick-acting active dry yeast
8 roasted garlic cloves
1/2 tablespoon olive oil
1 teaspoon fresh rosemary
1/2 teaspoon coarse salt
2 roasted garlic cloves, diced

Steps:

  • Place ingredients except for garlic for bread in machine according to your machines directions.
  • Set for dough cycle. Add garlic at the beep at the end of cycle.
  • Lightly oil a pizza pan or cookie sheet. When cycle is done remove and punch dough down on a lightly floured surface.
  • Roll out to about a 10-11 inch circle cover with plastic wrap.
  • Let rise 20 minutes.
  • Remove wrap then with your fingertips poke whole throughout dough not going through.
  • Drizzle with oil and the remaining toppings. Cover and let rise for 15 minutes more.
  • Meanwhile preheat oven to 400 degrees.
  • Remove plastic and bake for 20 minutes. Cool on a wire rack and enjoy!

Nutrition Facts : Calories 235.6, Fat 3.6, SaturatedFat 0.5, Sodium 444.5, Carbohydrate 41.8, Fiber 4, Sugar 0.2, Protein 9.9

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