This easy roasted Rosemary and Garlic Focaccia bread is made in less than two hours. The perfect bread for beginners, this focaccia is so flavourful and garlicky thanks to the rosemary and garlic confit paired with it.

You only need a handful of ingredients to make roasted garlic and herb focaccia. It is super beginner friendly and is one of the first few breads I’ve made. One of the recipes I’ve tried was King Arthur’s recipe and honestly, it’s one of my favourites because it doesn’t require more than two hours to make from start to finish.

Close up of a rosemary and garlic focaccia.

However, I usually change up the focaccia toppings with garlic powder, onion powder, and the works. Recently, I started pairing it up with a garlic confit and guys, it’s life changing. As a garlic lover, this roasted garlic focaccia truly hits the spot.

This is one of my go-to bread recipes because it’s so quick and easy to make. It’s perfect for if you have guests over as one-pan feeds many and it goes perfectly with so many different dishes. Thanks to the roasted garlic, I think this is the best focaccia recipe. I like to serve this up with my mussels or a soup where the bread can soak everything up.

A stack of three pieces of focaccia bread.

What You’ll Need

olive oil — you’ll need olive oil to make the garlic confit, grease the pan, and in the dough.
garlic — use two to three heads of garlic. Remove the outer papery layer and cut off the bottoms.
rosemary — fresh rosemary is ideal
all purpose flour — no need for any fancy flour for this. I highly suggest you weigh the flour with a scale for the best results.
warm water — water too cold won’t activate the yeast and water too hot will kill your yeast. I do the finger test by sticking my finger into the water (real scientific) and it should feel slightly warmer than body temperature (35°C to 40°C).
instant yeast
salt — just a bit for flavour.

How to Make Rosemary and Garlic Focaccia Bread

Ingredients for a rosemary garlic confit in a saucepan.

In a saucepan, add the olive oil, rosemary, and garlic cloves.
Stir while simmering on low heat for 15 minutes or until the garlic is soft enough for a knife to pierce through.
Set aside to cool and keep covered in the fridge until ready to use.

Grease a 9″ x 13″ pan with 2 tablespoon of olive oil.
In a mixing bowl, combine the remaining 3 tablespoons of the olive oil with the flour, warm water, instant yeast, and salt. Beat at high speed with an electric mixer for 2 minutes. The batter should be sticky.
Transfer the focaccia batter into the greased pan, cover, and let it rise at room temperature for an hour.

Heat the oven to 375°F a few minutes before the end of the hour.
Once the dough has doubled in size, coat your hands lightly with some olive oil and gently poke the dough all over with your fingers.

Olive oil and rosemary added to the focaccia.

Place the cloves of garlic in the holes that you poked before pouring all the olive oil with the rosemary overtop of the dough.
Bake the focaccia bread until it’s golden brown, around 30 minutes.
Remove it from the oven and after 5 to 10 minutes, remove the bread from the pan and onto the cooling rack.

Baked rosemary and garlic focaccia bread in a pan.

Overhead view of a rosemary and garlic focaccia.

Close up of the crust of a rosemary and garlic focaccia.

Recipe Tips and Notes

You can add additional rosemary sprigs to the focaccia before baking it.
Let the bread cool before slicing it.
The garlic confit can be made ahead of time but you’ll have to store it in an airtight container in the fridge.
When transferring the dough I used a silicone bench scraper. If using your hands, you’ll have to add some olive oil to your hands to prevent the dough from sticking to your hands.
Make sure to let your dough rise in a warm place. If your kitchen is cold, it’ll take longer than an hour to rise. You could also put the dough in an off oven with the light on to help it along.
The bottom of your bread should be nice and crispy! See for yourself in the photo below. Don’t let it sit in the pan for too long because you don’t want the bottom to get soggy. Move to a cooling rack once you’re able to.

View of the crispy bottom of a piece of focaccia bread.

Storage Tips

Storage: The focaccia will keep at room temperature, covered with plastic wrap or in an airtight container, for 2 days.
Reheat: Reheat the focaccia in a 375°F oven for 5 to 10 minutes.
Freezer: Cut the focaccia in pieces so you can thaw what you need instead of a whole loaf. Wrap each piece in plastic wrap, then place into freezer bag or freezer safe airtight container, and freeze for up to 1 month.

Rosemary and Garlic Focaccia

5 from 2 votes

Print Rate

Prep Time: 15

Cook Time: 30

Rise Time: 1

Total Time: 1 45

Servings: slices

Ingredients

For the Rosemary Garlic Confit:

½ cup olive oil, (112g)
2-3 heads garlic, cloves separated and ends removed
5 sprigs fresh rosemary, removed from the stem and roughly chopped

For the Focaccia:

5 tbsp olive oil, divided (60g)
3½ cups all purpose flour, (418g)
1½ cups water, warm (340g)
1 tbsp instant yeast
1¼ tsp salt, (8g)

Equipment

9"x13" pan

Instructions

For the Rosemary Garlic Confit

In a saucepan, add the olive oil, rosemary, and garlic cloves.
Stir while simmering on low heat for 15 minutes or until the garlic is soft enough for a knife to pierce through.
Set aside to cool and keep covered in the fridge until ready to use.

For the Focaccia

Grease a 9" x 13" pan with 2 tablespoon of olive oil.
In a mixing bowl, combine the remaining 3 tablespoons of the olive oil with the flour, warm water, instant yeast, and salt. Beat at high speed with an electric mixer for 2 minutes. The batter should be sticky.
Transfer the focaccia batter into the greased pan, cover, and let it rise at room temperature for an hour.
Heat the oven to 375°F a few minutes before the end of the hour.
Once the dough has doubled in size, coat your hands lightly with some olive oil and gently poke the dough all over with your fingers.
Place the cloves of garlic in the holes that you poked before pouring all the olive oil with the rosemary overtop of the dough.
Bake the focaccia bread until it's golden brown, around 30 minutes.
Remove it from the oven and after 5 to 10 minutes, remove the bread from the pan and onto the cooling rack.

Notes

Recipe is adapted from King Arthur.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Side Dish

Cuisine: Italian

Nutrition Disclaimer

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