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This crispy, buttery, garlic, & rosemary focaccia bread is unbelievably delicious and completely worth the effort. It works best if it rises in the refrigerator overnight so plan ahead, it will be worth the wait I promise.
Recipe Overview
What You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- 9×13 baking pan
- Aluminum foil
Ingredients
- 4 cups (512 g) bread flour
- 2 teaspoons kosher salt
- 2 teaspoons (8 g) instant yeast. ** If using active dry yeast allow to proof first by adding it to the warm water and letting it sit for 10 minutes.
- 2 cups (455 g) lukewarm water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt
- 1.5 teaspoons dried or crushed rosemary leaves, optional
- Freshly peeled garlic, 1 bulb
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes
- Stretch and fold the dough — Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive.
- Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or overnight. Make sure the dough has a slick surface all around with olive oil to prevent it from drying out.
- Line a 9×13-inch pan with parchment paper or grease with butter, coat your dough ball with olive oil again and place in the center of your greased dish, with clean fingers use your fingertips to press and stretch the bread to each corner ( it doesn’t have to be perfect here because it will spread more as it rises) cover with plastic wrap to rise at room temp for 3-4 hours.
- Oven roast the garlic cloves: heat oven to 300 degrees F, place peeled and sliced garlic cloves in foil, drizzle with olive oil and fold each side of the foil together making a closed package. Roast in the oven for about 20-30 minutes. remove and set aside
- Place oven rack in the center and preheat to 425 degrees F
- While the oven is preheating for the bread, uncover the dough and use your clean fingertips to press and stretch the dough creating dimples for the roasted garlic cloves.
- Add your roasted garlic cloves to the dimples in the dough, sprinkle with the rosemary
- Very lightly sprinkle with the flaky salt and olive oil
- Bake for 25-30 minutes until underside is golden and crisp
- Transfer baking dish to a cooling rack.
Note: Roasting garlic is optional you can omit the garlic if you don’t like it.
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Final Thoughts
Homemade bread recipes have become very trendy over the last few years. This one will not disappoint! With the warm, crisp, buttery crust you will have a tough time putting it down. If you try this recipe let me know if you enjoyed it- Hey Ivy🌿