Best 2 Garlic And Rosemary Focaccia Recipes

Embark on a culinary journey with our tantalizing Garlic and Rosemary Focaccia. This delectable Italian flatbread is the perfect blend of crispy crust, fluffy interior, and aromatic herbs. Whether you're a seasoned baker or just starting out, our meticulously crafted recipes will guide you through the process of creating this savory masterpiece.

Discover the classic Focaccia with Garlic and Rosemary, a timeless recipe that captures the essence of this beloved bread. For those who prefer a vegetarian option, our Vegan Focaccia with Garlic and Rosemary offers a delightful plant-based alternative. And for those with a sweet tooth, our Focaccia with Grapes, Honey, and Rosemary adds a touch of sweetness to this savory treat.

Each recipe is meticulously detailed with step-by-step instructions, ensuring success even for novice bakers. Tips and tricks are included to help you achieve the perfect focaccia, from creating the ideal dough to achieving that golden-brown crust.

Unleash your creativity and experiment with additional toppings. From sun-dried tomatoes and olives to roasted peppers and goat cheese, the possibilities are endless. With our comprehensive guide, you'll have the confidence to make this versatile bread your own.

So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy. Welcome to the world of Garlic and Rosemary Focaccia!

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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.

Tips:

Use fresh ingredients: The fresher your ingredients, the better your focaccia will taste. Fresh garlic and rosemary will give your bread the best flavor.
Proof the dough in a warm place: This will help the dough rise properly and give you a light and airy focaccia.
Don't overwork the dough: Overworking the dough will make it tough. Mix the dough just until it comes together, then knead it for a few minutes on a lightly floured surface.
Use a cast iron skillet: A cast iron skillet will give your focaccia a nice crispy crust. If you don't have a cast iron skillet, you can use a baking sheet, but your focaccia will not be as crispy.
Don't overcrowd the skillet: Make sure to leave enough space between the pieces of focaccia so that they can rise properly.
Bake the focaccia until it is golden brown: The focaccia is done baking when it is golden brown and the top is firm to the touch.

Conclusion:

Garlic and rosemary focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It can be served as an appetizer, a side dish, or even a main course. With its crispy crust, fluffy interior, and flavorful toppings, this focaccia is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make bread, give this garlic and rosemary focaccia a try. You won't be disappointed!