Best Rosemary Garlic Focaccia Recipes

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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.

RED ONION, GARLIC AND ROSEMARY FOCACCIA



Red Onion, Garlic and Rosemary Focaccia image

A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore

Provided by Boo L

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 11

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

Steps:

  • Sift the flour, salt and sugar into a bowl.
  • Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
  • Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
  • Turn the dough out and knead it for 10 minutes on a lightly floured surface.
  • Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
  • Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
  • Make deep holes in the dough about 1 inch apart.
  • Allow to rise for 20-30 minutes.
  • Preheat the oven to 200C / 400F / GM6
  • Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
  • Spread over the surface of the bread, and cover with the chopped onion.
  • Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
  • Bake for 25 minutes, and then cool on a wire rack.

Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9

GARLIC ROSEMARY FOCACCIA FOR THE BREAD MACHINE



Garlic Rosemary Focaccia for the Bread Machine image

This is my favourite breadmachine recipe. It is so moist and flavourful. Although it is not a high rising bread, it makes great flat italian sandwiches. It is also good warm, served with butter and soup. You can use all white flour if desired, but for best results, follow the recipe. Prep time includes machine's time (your machine may vary)

Provided by danlynclark

Categories     Yeast Breads

Time 2h24m

Yield 2 9inch round loaves

Number Of Ingredients 11

4 cloves garlic
2 cups whole wheat flour
1 cup bread flour
1 1/2 tablespoons powdered milk
1 1/2 teaspoons sea salt
1 1/4 cups water
7 tablespoons olive oil
1 1/2 teaspoons honey
4 teaspoons yeast
8 teaspoons minced basil
2 teaspoons rosemary

Steps:

  • Crush two of the garlic cloves and place it in your breadmachine pan along with the flours, milk, salt, water, 3 tbsp.
  • Olive oil, honey, and yeast (according to your machine's instructions, some call for liquid ingredients first, other call for dry first) Place the bread pan inside the machine and close the lid.
  • (I add some of the basil and rosemary at this point as well) Program bread maker for the whole wheat dough mode Turn dough onto floured surface (it is quite sticky, don't add more flour) Divide dough into two pieces and cover and let rest 10 minutes+.
  • Crush the remaining garlic.
  • In a small bowl combine garlic with herbs and remaining 1/4 cup oil.
  • Add salt if desired.
  • Oil two round cake pans.
  • Place in dough.
  • Brush dough with garlic oil.
  • Bake in bottom third of preheated 400 oven for 18-24 minutes.
  • Until golden brown.

ROSEMARY-GARLIC FOCACCIA BREAD



Rosemary-Garlic Focaccia Bread image

This bread smells wonderful when it's baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 wedges).

Number Of Ingredients 11

3/4 cup warm fat-free milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg
2-3/4 cups bread flour
2 tablespoons sugar
2 teaspoons kosher salt, divided
2 teaspoons active dry yeast
4 teaspoons olive oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary

Steps:

  • In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough., Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.

Nutrition Facts : Calories 162 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 353mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

GARLIC AND ROSEMARY FOCACCIA



Garlic and Rosemary Focaccia image

Categories     Bread     Garlic     Herb     Bake     Picnic     Rosemary     Winter     Potluck     Gourmet

Yield Makes a 17- by 11-inch loaf

Number Of Ingredients 9

6 large garlic cloves, halved lengthwise
1/2 cup olive oil
3 (1/4-oz) packages active dry yeast
2 1/4 cups warm water (95°F-105°F)
7 cups all-purpose flour, plus additional if necessary
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling

Steps:

  • Preheat oven to 300°F.
  • Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
  • Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
  • Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
  • Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.

ROSEMARY GARLIC FOCACCIA



Rosemary Garlic Focaccia image

Garlic and fresh rosemary tastefully top a light and airy focaccia. Serve it alone with flavored olive oil for dipping or alongside a spaghetti dinner.-Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Time 1h

Yield 2 loaves (10 wedges each).

Number Of Ingredients 12

1 cup warm 2% milk (70° to 80°)
1 egg
1/4 cup water (70° to 80°)
1/4 cup butter, softened
2-3/4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast
4 teaspoons olive oil
4 teaspoons minced fresh rosemary
3 garlic cloves, minced
1 teaspoon kosher salt

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks.

Nutrition Facts :

QUICK ROSEMARY & GARLIC FOCACCIA



Quick Rosemary & Garlic Focaccia image

Original internet recipe that has been modified to fit out needs. This bread has a cracker taste when you first bite into it. So it is perfect for soups and stew meals.

Provided by Diana in KS

Categories     Yeast Breads

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

5 cups all-purpose flour
4 teaspoons instant yeast
1 teaspoon sugar
2 teaspoons salt
6 tablespoons fresh rosemary, chopped
8 large garlic cloves
2 tablespoons italian seasoning
1/2 cup olive oil
6 tablespoons olive oil (top)
1 3/4 cups warm water (hot to touch, not burning)
coarse salt
1 egg yolk, beaten with 2 tsp water
1/2 cup parmigiano-reggiano cheese (top, to taste)

Steps:

  • Place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
  • Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
  • When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
  • Allow to cool on a rack for 5 - 10 minutes before serving.

Nutrition Facts : Calories 2140.4, Fat 105.8, SaturatedFat 17.9, Cholesterol 108.8, Sodium 2688.4, Carbohydrate 250.4, Fiber 11.1, Sugar 3.1, Protein 45.2

ROASTED GARLIC ROSEMARY FOCACCIA BREAD RECIPE | LITTLE SPICE JAR



Roasted Garlic Rosemary Focaccia Bread Recipe | Little Spice Jar image

Roasted garlic rosemary focaccia bread is easy to make. Similar to pizza dough but with more olive oil, focaccia bread can be served with soup and pasta!

Provided by @MakeItYours

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!

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

ROSEMARY GARLIC FOCACCIA



ROSEMARY GARLIC FOCACCIA image

Yield 1 loaf

Number Of Ingredients 14

Dough:
1 package quick rise yeast
1 1/3 cup very warm water
1 tsp granulated sugar
3 1/4 c bread flour
1 tbsp finely chopped fresh rosemary
1 1/2 tsp salt
4 tbsp EVOO
1-2 cloves garlic finely grated
Topping:
2 tbsp EVOO
2 cloves garlic, thinly sliced
1 large spring fresh rosemary
Course sea salt or kosher salt

Steps:

  • Prepare the dough: - Gently warm oil in a small pan, add rosemary and garlic; cook slightly DO NOT burn garlic! - Remove from heat and let sit while you do the next steps - In mixer bowl combine yeast, sugar, 1/3 of the flour - Add very warm water (approx. 110F/40C) and stir just until combined - If using a mixer increase speed slightly (2 setting) and add remaining flour, salt, and cooled oil mixture. Mix until a dough forms - If using a mixer change to dough hook and increase speed to #4 until dough is soft, smooth, and slightly sticky about 3 to 4 minutes (if dough is sticking to the bottom of the bowl add flour 1 tbsp at a time) - Let dough sit for 10 minutes - Generously grease 13'x9' baking pan including sides and lightly sprinkle salt on bottom - Transfer dough to baking pan and gently ease dough to all four sides as much as possible. If it doesn't reach don't worry, it will after rising - Let rise in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in bulk (I like to put in it the microwave with a cup of hot water. Works like a dream every time!) After rising prepare the topping: - Place oven rack in the middle position and preheat oven to 425F (220C) Use your baking stone now if you have one. - Gently warm oil; add garlic and rosemary sprig - Cook stirring until garlic is tender but not browned - Use your fingertips to gently make shallow indentations all over dough - Brush with the garlic-rosemary infused oil letting it pool in the indentations - Sprinkle lightly with salt - Bake for 20-25 minutes or until focaccia is golden and reaches an internal temperature of 200F (100C) - Using a large spatula (or two) slip focaccia off pan and onto rack to cool - Serve warm or at room temperature

GARLIC AND ROSEMARY FOCACCIA



Garlic and rosemary focaccia image

Deliciously simple and tasty traditional Italian bread that makes the perfect accompaniment to all pastas and salads.

Provided by cmangan

Time 3h

Yield Makes Bread

Number Of Ingredients 0

Steps:

  • Add all the dry ingredients to a large mixing bowl taking care not to let the salt and yeast touch.
  • Add 2 teaspoons of the olive oil and slowly mix in the tepid water, adding a little at a time and incorporating by hand as you do so until all the dry ingredients are mixed to make a dough. You may need all the water, slightly more or less, depending on the make of flour you use so add a little at a time until you have a sticky but not runny dough. The ideal consistency should stick to your fingers whils still forming a ball shape.
  • Turn the dough out on to a floured surface and knead for a good five minutes, making sure to work out any lumps or bumps. Add more flour if dough is still too sticky to knead.
  • When is kneaded into a firm ball, place in bowl covered with a clean tea towel and leave to prove (rise) in a warm place until dough has doubled in size (about 2 hours). An airing cupboard is ideal. Make sure th bowl is large enoug for the dough to double in size!
  • In a saucepan mix the crushed garlic, rosemary sprig (leaving a few leaves to garnish) and olive oil. Bring to the boil and then turn off the heat immediately and set aside until later, leaving the flavours to infuse.
  • When the dough has doubled in size, turn out on to a floured surface, knead briefly and turn out into a well greased or lined flat shallow roasting tray, or flan dish. Ideally a flat roasting tray around 20cmx30cm is ideal but this works well in round dishes, so long as it is not too deep. Make sure to push and shape the bread the fit the dish and work into the corners.
  • Then with your fingers push craters all over the dough so the surface is lumpy and bumpy.
  • Brush all over the dough with the infused oil, getting into all the crevices, nooks and crannies. Be generous with the oil as it will give the bread the rich flavours and aromas.
  • Leave the dough for another's half hour until risen to almost twice the size again. In the meantime preheat an oven to 180 degrees.
  • After half an hour, sprinkle flakes of sea salt over the dough, and add any olives or sundried tomatoes as desired. Cook the bread in the middle of the oven for 20-25 minutes until golden brown. Serve immediately.

ROSEMARY & GARLIC FOCACCIA



ROSEMARY & GARLIC FOCACCIA image

Categories     Bread     Side     Bake

Yield 8 servings

Number Of Ingredients 16

DOUGH:
2 medium garlic cloves, crushed
2 tablespoons olive oil
1 package yeast
1 1/2 cups warm water
2 1/4 cups unbleached flour
1 3/4 cups whole wheat flour
1 1/2 teaspoons salt
20 fresh sage leaves, roughly chopped
Topping:
8 ounces feta cheese, crumbled
3/4 cup olive oil
2 teaspoons minced garlic
4 tablespoons fresh rosemary
2 teaspoons thyme
3/4 teaspoon canned jalapeno pepper

Steps:

  • 1. Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic and let the oil cool. (Or do like I do, and use about a tablespoon of minced garlic, and don't discard it after infusing the oil.) 2. While the olive oil cools, sprinkle the yeast into the water and let proof for 10 minutes. Then add the cooled olive oil. Stir in the salt, whole wheat flour, about 1 1/2 cups of the white flour and herbs and mix well. Continue to add white flour until it seems doughy enough to knead. Knead by hand, working in more white flour as needed, for 6 to 8 minutes. 3. Divide the dough in half and set each piece on an oiled 10 1/2" X 15 1/2" baking sheet (or do like I do and use two 9-inch cake pans) Stretch the dough to cover as much of the sheet as possible. Let rise until it is puffy, about 50 minutes (I put it into a barely warmed oven, with plastic covering each pan for the rising step). 4. Chop rosemary and jalapeno finely. Mix all ingredients together, adding olive oil last. Adjust olive oil as preferred. 5. Preheat the oven to 400F. Lightly dip your fingers into olive oil and dimple the tops of the dough. Divide the toppings evenly in half and distribute them over the focaccia taking care not to push down on the dough. Bake for 25 to 30 minutes until the dough is crispy on the edges. Serve immediately, or at room temperature.

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