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Garlic Rosemary Focaccia Flavorful Home-Baked Bread

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- 4 cups all-purpose flour - 1 ½ cups warm water (110°F or 43°C) - 2 teaspoons active dry yeast - 2 tablespoons honey - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - Coarse sea salt, for topping - 2 teaspoons salt - ¼ cup olive oil (plus more for drizzling) In this recipe, the main ingredients create a strong base. The flour gives structure, while the warm water helps activate the yeast. Honey adds a touch of sweetness, enhancing the overall flavor. The flavor enhancements make this focaccia special. Garlic brings a rich aroma, and rosemary adds a fresh, herbal note. The coarse sea salt on top boosts all the flavors and adds texture. The additional ingredients are simple yet vital. Salt helps balance the bread, while olive oil not only adds flavor but also keeps it moist. A drizzle of olive oil before baking gives a lovely crust. With these ingredients, you set up for a delicious, fragrant focaccia. Each component plays a role in making this bread a delight. Enjoy the process of bringing these flavors together! To start, I activate the yeast mixture. In a small bowl, I mix warm water, honey, and yeast. I wait about 5-10 minutes until it gets frothy. This shows the yeast is alive and ready to work. Next, I combine the dry ingredients. In a large bowl, I whisk together the flour and salt. I make a well in the center and pour in the yeast mixture along with ¼ cup of olive oil. I mix it until a shaggy dough forms. Now, it's time to knead the dough until smooth. I transfer it to a floured surface and knead for about 5-7 minutes. This helps to develop the gluten, making the bread rise well. After kneading, I place the dough in a lightly greased bowl. I cover it with a damp cloth and let it rise in a warm spot. I wait about 1 hour, or until it doubles in size. This step is key for a light and airy focaccia. Once the dough has risen, I punch it down gently. I transfer it to a greased baking sheet. Then, I stretch and shape the dough to fit the sheet, making it about 1 inch thick. Next, I create dimples all over the surface using my fingers. This will hold in the toppings. I drizzle the surface generously with olive oil. Then, I sprinkle minced garlic, chopped rosemary, and coarse sea salt on top. Before baking, I preheat the oven to 425°F (220°C). I let the focaccia rest for another 20 minutes to puff up slightly. Finally, I bake the focaccia for 20-25 minutes until it turns golden brown. I keep an eye on it to avoid burning. Once done, I remove it from the oven and let it cool slightly before slicing. To make great focaccia, use room temperature ingredients. This helps the dough rise well. Cold items can slow down the yeast. Also, avoid over-kneading the dough. Knead just until smooth. Too much kneading can make the bread tough. When serving focaccia, I suggest placing it on a wooden board. A small bowl of olive oil and balsamic vinegar adds flair. Guests can dip their slices for extra flavor. For a lovely touch, garnish with fresh rosemary sprigs. This makes your focaccia look and taste wonderful. Baking time can change based on thickness. If your focaccia is a bit thicker, add a few more minutes. Keep an eye on the color. It should turn golden brown. This way, you get a perfect crust every time. {{image_2}} You can make a gluten-free version of focaccia. For this, simply substitute all-purpose flour with gluten-free all-purpose flour. This flour blend often contains xanthan gum, which helps mimic the gluten structure. You may need to adjust the liquid ratios. Start with the same amount of warm water. If the dough seems dry, add a bit more liquid. If you want a vegan focaccia, you can replace honey with maple syrup or agave syrup. This swap keeps the sweetness without using animal products. When it comes to fats, using olive oil effectively is key. It keeps the bread moist and adds flavor. Just stick to the same amount as the recipe calls for. Feel free to play with flavors! Incorporating olives or sun-dried tomatoes adds a nice twist. Chop them up and press them into the dough before baking. You can also add cheese toppings. Try mozzarella or feta for a creamy touch. Sprinkle them on top after you add your garlic and rosemary. To keep your focaccia at room temperature, let it cool first. Once cool, wrap it in a clean kitchen towel or place it in a bread box. This helps keep it fresh for up to two days. Avoid plastic bags, as they can make the bread soggy. For long-term storage, you can freeze focaccia. First, slice it into pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. Focaccia can stay good in the freezer for up to three months. To thaw focaccia, take it out of the freezer and leave it at room temperature for a few hours. You can also thaw it in the fridge overnight for best results. To maintain the texture of your focaccia, the oven works best. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet and warm it for about 10 minutes. If you're in a hurry, you can use the microwave. Heat each slice for about 15-20 seconds. However, this method may make the bread a bit chewy. Using the oven gives it a nicer crust. Making Garlic Rosemary Focaccia takes about 1 hour and 50 minutes total. Here’s the breakdown: - Prep time: 15 minutes - Rising time: 1 hour - Baking time: 20-25 minutes This timing ensures you get a soft, fluffy bread with a crispy crust. Yes, you can use other herbs! Here are some great options: - Thyme - Oregano - Basil - Sage Feel free to mix and match herbs for your own twist. Each herb adds a unique flavor to the focaccia. Focaccia pairs well with many tasty options. Here are a few ideas: - A small bowl of olive oil for dipping - Balsamic vinegar - Fresh herbs or dips like hummus - Soup or salad Serving focaccia with these options makes a delightful meal. Enjoy experimenting with flavors! You learned how to make delicious Garlic Rosemary Focaccia from start to finish. We explored key ingredients, step-by-step instructions, and handy tips. Plus, I shared some fun variations to try. Baking focaccia is simple and rewarding. It brings joy to your meals. Remember, practice makes perfect. With these guidelines, you’ll create tasty bread that impresses everyone. Enjoy making your focaccia and don’t forget to share it with loved ones!
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Are you ready to fill your home with the warm scent of fresh-baked bread? This Garlic Rosemary Focaccia recipe is not just flavorful; it’s easy to make and perfect for family meals or gatherings. I will guide you step-by-step, from mixing the dough to baking it to a golden perfection. Get your flour and garlic ready—let’s create a delicious bread that everyone will love!

Ingredients

Main Ingredients

– 4 cups all-purpose flour

– 1 ½ cups warm water (110°F or 43°C)

– 2 teaspoons active dry yeast

– 2 tablespoons honey

Flavor Enhancements

– 6 cloves garlic, minced

– 2 tablespoons fresh rosemary, finely chopped

– Coarse sea salt, for topping

Additional Ingredients

– 2 teaspoons salt

– ¼ cup olive oil (plus more for drizzling)

In this recipe, the main ingredients create a strong base. The flour gives structure, while the warm water helps activate the yeast. Honey adds a touch of sweetness, enhancing the overall flavor.

The flavor enhancements make this focaccia special. Garlic brings a rich aroma, and rosemary adds a fresh, herbal note. The coarse sea salt on top boosts all the flavors and adds texture.

The additional ingredients are simple yet vital. Salt helps balance the bread, while olive oil not only adds flavor but also keeps it moist. A drizzle of olive oil before baking gives a lovely crust.

With these ingredients, you set up for a delicious, fragrant focaccia. Each component plays a role in making this bread a delight. Enjoy the process of bringing these flavors together!

Step-by-Step Instructions

Preparing the Dough

To start, I activate the yeast mixture. In a small bowl, I mix warm water, honey, and yeast. I wait about 5-10 minutes until it gets frothy. This shows the yeast is alive and ready to work.

Next, I combine the dry ingredients. In a large bowl, I whisk together the flour and salt. I make a well in the center and pour in the yeast mixture along with ¼ cup of olive oil. I mix it until a shaggy dough forms.

Kneading and Rising

Now, it’s time to knead the dough until smooth. I transfer it to a floured surface and knead for about 5-7 minutes. This helps to develop the gluten, making the bread rise well.

After kneading, I place the dough in a lightly greased bowl. I cover it with a damp cloth and let it rise in a warm spot. I wait about 1 hour, or until it doubles in size. This step is key for a light and airy focaccia.

Shaping the Focaccia

Once the dough has risen, I punch it down gently. I transfer it to a greased baking sheet. Then, I stretch and shape the dough to fit the sheet, making it about 1 inch thick.

Next, I create dimples all over the surface using my fingers. This will hold in the toppings. I drizzle the surface generously with olive oil. Then, I sprinkle minced garlic, chopped rosemary, and coarse sea salt on top.

Baking the Focaccia

Before baking, I preheat the oven to 425°F (220°C). I let the focaccia rest for another 20 minutes to puff up slightly.

Finally, I bake the focaccia for 20-25 minutes until it turns golden brown. I keep an eye on it to avoid burning. Once done, I remove it from the oven and let it cool slightly before slicing.

Tips & Tricks

Perfecting Your Focaccia

To make great focaccia, use room temperature ingredients. This helps the dough rise well. Cold items can slow down the yeast. Also, avoid over-kneading the dough. Knead just until smooth. Too much kneading can make the bread tough.

Presentation Tips

When serving focaccia, I suggest placing it on a wooden board. A small bowl of olive oil and balsamic vinegar adds flair. Guests can dip their slices for extra flavor. For a lovely touch, garnish with fresh rosemary sprigs. This makes your focaccia look and taste wonderful.

Timing Adjustments

Baking time can change based on thickness. If your focaccia is a bit thicker, add a few more minutes. Keep an eye on the color. It should turn golden brown. This way, you get a perfect crust every time.

Variations

Gluten-Free Option

You can make a gluten-free version of focaccia. For this, simply substitute all-purpose flour with gluten-free all-purpose flour. This flour blend often contains xanthan gum, which helps mimic the gluten structure. You may need to adjust the liquid ratios. Start with the same amount of warm water. If the dough seems dry, add a bit more liquid.

Vegan Option

If you want a vegan focaccia, you can replace honey with maple syrup or agave syrup. This swap keeps the sweetness without using animal products. When it comes to fats, using olive oil effectively is key. It keeps the bread moist and adds flavor. Just stick to the same amount as the recipe calls for.

Additional Flavor Variations

Feel free to play with flavors! Incorporating olives or sun-dried tomatoes adds a nice twist. Chop them up and press them into the dough before baking. You can also add cheese toppings. Try mozzarella or feta for a creamy touch. Sprinkle them on top after you add your garlic and rosemary.

Storage Info

Short-term Storage

To keep your focaccia at room temperature, let it cool first. Once cool, wrap it in a clean kitchen towel or place it in a bread box. This helps keep it fresh for up to two days. Avoid plastic bags, as they can make the bread soggy.

Long-term Storage

For long-term storage, you can freeze focaccia. First, slice it into pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. Focaccia can stay good in the freezer for up to three months.

To thaw focaccia, take it out of the freezer and leave it at room temperature for a few hours. You can also thaw it in the fridge overnight for best results.

Reheating Tips

To maintain the texture of your focaccia, the oven works best. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet and warm it for about 10 minutes.

If you’re in a hurry, you can use the microwave. Heat each slice for about 15-20 seconds. However, this method may make the bread a bit chewy. Using the oven gives it a nicer crust.

FAQs

How long does it take to make Garlic Rosemary Focaccia?

Making Garlic Rosemary Focaccia takes about 1 hour and 50 minutes total. Here’s the breakdown:

– Prep time: 15 minutes

– Rising time: 1 hour

– Baking time: 20-25 minutes

This timing ensures you get a soft, fluffy bread with a crispy crust.

Can I use other herbs instead of rosemary?

Yes, you can use other herbs! Here are some great options:

– Thyme

– Oregano

– Basil

– Sage

Feel free to mix and match herbs for your own twist. Each herb adds a unique flavor to the focaccia.

What can I serve with focaccia?

Focaccia pairs well with many tasty options. Here are a few ideas:

– A small bowl of olive oil for dipping

– Balsamic vinegar

– Fresh herbs or dips like hummus

– Soup or salad

Serving focaccia with these options makes a delightful meal. Enjoy experimenting with flavors!

You learned how to make delicious Garlic Rosemary Focaccia from start to finish. We explored key ingredients, step-by-step instructions, and handy tips. Plus, I shared some fun variations to try. Baking focaccia is simple and rewarding. It brings joy to your meals. Remember, practice makes perfect. With these guidelines, you’ll create tasty bread that impresses everyone. Enjoy making your focaccia and don’t forget to share it with loved ones!

- 4 cups all-purpose flour - 1 ½ cups warm water (110°F or 43°C) - 2 teaspoons active dry yeast - 2 tablespoons honey - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, finely chopped - Coarse sea salt, for topping - 2 teaspoons salt - ¼ cup olive oil (plus more for drizzling) In this recipe, the main ingredients create a strong base. The flour gives structure, while the warm water helps activate the yeast. Honey adds a touch of sweetness, enhancing the overall flavor. The flavor enhancements make this focaccia special. Garlic brings a rich aroma, and rosemary adds a fresh, herbal note. The coarse sea salt on top boosts all the flavors and adds texture. The additional ingredients are simple yet vital. Salt helps balance the bread, while olive oil not only adds flavor but also keeps it moist. A drizzle of olive oil before baking gives a lovely crust. With these ingredients, you set up for a delicious, fragrant focaccia. Each component plays a role in making this bread a delight. Enjoy the process of bringing these flavors together! To start, I activate the yeast mixture. In a small bowl, I mix warm water, honey, and yeast. I wait about 5-10 minutes until it gets frothy. This shows the yeast is alive and ready to work. Next, I combine the dry ingredients. In a large bowl, I whisk together the flour and salt. I make a well in the center and pour in the yeast mixture along with ¼ cup of olive oil. I mix it until a shaggy dough forms. Now, it's time to knead the dough until smooth. I transfer it to a floured surface and knead for about 5-7 minutes. This helps to develop the gluten, making the bread rise well. After kneading, I place the dough in a lightly greased bowl. I cover it with a damp cloth and let it rise in a warm spot. I wait about 1 hour, or until it doubles in size. This step is key for a light and airy focaccia. Once the dough has risen, I punch it down gently. I transfer it to a greased baking sheet. Then, I stretch and shape the dough to fit the sheet, making it about 1 inch thick. Next, I create dimples all over the surface using my fingers. This will hold in the toppings. I drizzle the surface generously with olive oil. Then, I sprinkle minced garlic, chopped rosemary, and coarse sea salt on top. Before baking, I preheat the oven to 425°F (220°C). I let the focaccia rest for another 20 minutes to puff up slightly. Finally, I bake the focaccia for 20-25 minutes until it turns golden brown. I keep an eye on it to avoid burning. Once done, I remove it from the oven and let it cool slightly before slicing. To make great focaccia, use room temperature ingredients. This helps the dough rise well. Cold items can slow down the yeast. Also, avoid over-kneading the dough. Knead just until smooth. Too much kneading can make the bread tough. When serving focaccia, I suggest placing it on a wooden board. A small bowl of olive oil and balsamic vinegar adds flair. Guests can dip their slices for extra flavor. For a lovely touch, garnish with fresh rosemary sprigs. This makes your focaccia look and taste wonderful. Baking time can change based on thickness. If your focaccia is a bit thicker, add a few more minutes. Keep an eye on the color. It should turn golden brown. This way, you get a perfect crust every time. {{image_2}} You can make a gluten-free version of focaccia. For this, simply substitute all-purpose flour with gluten-free all-purpose flour. This flour blend often contains xanthan gum, which helps mimic the gluten structure. You may need to adjust the liquid ratios. Start with the same amount of warm water. If the dough seems dry, add a bit more liquid. If you want a vegan focaccia, you can replace honey with maple syrup or agave syrup. This swap keeps the sweetness without using animal products. When it comes to fats, using olive oil effectively is key. It keeps the bread moist and adds flavor. Just stick to the same amount as the recipe calls for. Feel free to play with flavors! Incorporating olives or sun-dried tomatoes adds a nice twist. Chop them up and press them into the dough before baking. You can also add cheese toppings. Try mozzarella or feta for a creamy touch. Sprinkle them on top after you add your garlic and rosemary. To keep your focaccia at room temperature, let it cool first. Once cool, wrap it in a clean kitchen towel or place it in a bread box. This helps keep it fresh for up to two days. Avoid plastic bags, as they can make the bread soggy. For long-term storage, you can freeze focaccia. First, slice it into pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. Focaccia can stay good in the freezer for up to three months. To thaw focaccia, take it out of the freezer and leave it at room temperature for a few hours. You can also thaw it in the fridge overnight for best results. To maintain the texture of your focaccia, the oven works best. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet and warm it for about 10 minutes. If you're in a hurry, you can use the microwave. Heat each slice for about 15-20 seconds. However, this method may make the bread a bit chewy. Using the oven gives it a nicer crust. Making Garlic Rosemary Focaccia takes about 1 hour and 50 minutes total. Here’s the breakdown: - Prep time: 15 minutes - Rising time: 1 hour - Baking time: 20-25 minutes This timing ensures you get a soft, fluffy bread with a crispy crust. Yes, you can use other herbs! Here are some great options: - Thyme - Oregano - Basil - Sage Feel free to mix and match herbs for your own twist. Each herb adds a unique flavor to the focaccia. Focaccia pairs well with many tasty options. Here are a few ideas: - A small bowl of olive oil for dipping - Balsamic vinegar - Fresh herbs or dips like hummus - Soup or salad Serving focaccia with these options makes a delightful meal. Enjoy experimenting with flavors! You learned how to make delicious Garlic Rosemary Focaccia from start to finish. We explored key ingredients, step-by-step instructions, and handy tips. Plus, I shared some fun variations to try. Baking focaccia is simple and rewarding. It brings joy to your meals. Remember, practice makes perfect. With these guidelines, you’ll create tasty bread that impresses everyone. Enjoy making your focaccia and don’t forget to share it with loved ones!

Garlic Rosemary Focaccia

Experience the delight of homemade Garlic Rosemary Focaccia with this easy recipe! This fragrant bread is perfect for serving as an appetizer or alongside your favorite meals. With simple ingredients like garlic and fresh rosemary, you'll create a golden, fluffy loaf that everyone will love. Ready to impress your family and friends? Click through to discover the full recipe and elevate your baking skills today!
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Ingredients
  

4 cups all-purpose flour

1 ½ cups warm water (110°F or 43°C)

2 teaspoons active dry yeast

2 tablespoons honey

2 teaspoons salt

¼ cup olive oil (plus more for drizzling)

6 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

Coarse sea salt, for topping

Instructions
 

In a small bowl, combine warm water, honey, and yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.

    In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture along with ¼ cup olive oil.

      Mix together until a shaggy dough forms. Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth.

        Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.

          Once risen, punch down the dough and transfer it to a greased baking sheet. Stretch and shape the dough to fit the sheet, about 1-inch thick.

            Use your fingers to create dimples all over the surface of the dough. Drizzle the surface generously with olive oil and sprinkle with minced garlic, chopped rosemary, and coarse sea salt.

              Preheat the oven to 425°F (220°C) and let the focaccia rest for another 20 minutes before baking.

                Bake the focaccia for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.

                  Prep Time: 15 mins | Total Time: 1 hr 50 mins | Servings: 12 slices

                    - Presentation Tips: Serve warm on a wooden board with a small bowl of olive oil and balsamic vinegar for dipping. Garnish with additional rosemary sprigs for a lovely touch!

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