Rosemary Garlic Focaccia Bread

Homemade “Rosemary Garlic Focaccia Bread” YUM!

baked focaccia bread with rosemary and garlic

Bread is a staple and definitely a treat when homemade! A few years back I started making this special version using an infused garlic sea salt and fresh garden herbs. Bread is essentially yeast, flour and a liquid, then what ever you want to make it special.

Honestly it’s quite simple to make, so don’t be intimidated, I’ll walk you through the steps….with lots of pictures to help.

Yeast proofing in measuring cup

First step is to proof the yeast. This is a fancy way to get the yeast started growing. There are different types of yeast that skip this step and feel free to do that. Im old fashioned and like to make sure the yeast will work. Add the yeast to warm water, about 110* F with 2 Teaspoons sugar or honey. Let sit for 5-10 minutes until the yeast is foamy and active.

Stand mixer with dough hook

Pour the yeast mixture into a standing mixer with the dough hook attached. Add olive oil, salt and the flour gradually until a soft ball of dough forms. Turn mixer to medium speed to kneed the dough. Once it holds the form take it out and put on a lightly floured surface.

Floured kitchen counter
Dough ball ready to raise

With your hands form the dough into a round ball. The dough should be soft but not sticky. Next step is to let the bread dough rise until double in size. Pour about 2 Tablespoons olive oil into the mixer bowl or a new clean bowl, either way works as long as the bowl is large enough to let the dough double in size. Coat the top of the ball and turn upside down in the bowl so the oiled side is up. Cover with a clean towel and let rise in a warm place.

Like the kitchen counter, or the garden bench, even the BBQ. Any place that is warm and out of the breeze will work.

My new oven has a cool feature called “Proof”, it’s great. This allows me to make bread on -30* below days.

Rolled out rectangle of dough

Roll the dough out into a rectangle leaving it about 1/2 inch deep. You can make this deeper and smaller if you want taller bread. This is very adaptable to the pan you use. Place the dough in a well oiled baking dish and let rise again for about 20-30 minutes, covered again with the clean dish towel.

dough with dimples for olive oil

After the second rise gently push finger holes into the dough.

dough with olive oil, rosemary and garlic infused sea salt

Sprinkle olive oil generously in top , add fresh rosemary (can use dried if you don’t have fresh), and infused garlic sea salt. You can find this at specialty stores. Bake in a preheated 400* oven for 20 minutes or until golden brown.

finished focaccia rosemary garlic

Place on cooling rack, and generously brush with olive oil. It is best served warm, enjoy!

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