Rosemary and Garlic Focaccia Bread

Rosemary and Garlic Focaccia Bread

Oil infusions: Garlic, Rosemary

Pairs well with: Pastas, soups, dipping oils

This is one of the easiest bread recipes you will ever find-for the best turnout. Warm, italian-style bread made with garlic and rosemary infused olive oils is perfect for dipping. Use it by itself or as a appetizer. Experiment with savory flavored oils for variations on this classic.

  1. In a large mixing bowl, add water, yeast and honey. Stir and let rest for about 5 minutes or until frothy.
  2. Add in 1 cup of flour and ¼ cup of the olive oil mixture. Stir until the flour is just combined. Let rest for 5 minutes.
  3. Mix in the remaining flour and the salt. On a floured surface, knead the dough until smooth Place the dough in a slightly oiled bowl and cover. Let rise for 1 hour.
  4. Once dough has doubled in size, preheat the oven to 450 degrees F. Add mixture to an olive-oil coated 9x13 baking sheet.
  5. Stretch the dough until it completely covers the bottom of the pan. Using the tip of your finger, indent the surface of the dough several times. Brush with olive oil.
  6. Allow the dough to rest for 20 minutes. Bake for 15-20 minutes or until the bread is golden.
  7. Cool slightly and enjoy with your favorite dipping oil.


  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 1 3/4 cups warm water
  • 3 1/2 cups white flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons salt
  • 4 1/2 tablespoons good extra virgin olive oil, divided
  • 2 Tablespoons garlic infused olive oil
  • 2 ½ tablespoons of rosemary infused olive oil
  • 2 sprigs of fresh rosemary (optional)
  • Sea salt to taste


Mix olive oils together in a bowl

Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to foam.

In the bowl your stand mixer, combine the flours and salt. Add the yeast mixture and 2 tablespoons of the olive oil mixture. Pulse until a rough ball of dough forms, about 1 minute. Remove dough. It should be moist but not too sticky. Form it into a ball.

Coat a large bowl in olive oil. Add the ball of dough and coat on all sides. Cover with a clean towel and place it in a warm place until doubled in size, about 2 hours. Punch down the dough and let rest for an additional 3o minutes.

Drizzle about 1 teaspoon of olive oil onto the skillet and coat thoroughly. Using your fingertips, stretch the dough to cover the bottom of the pan. Use your fingers to poke small holes, about throughout the surface of the dough. Sprinkle with fresh rosemary if desired.

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