This garlic rosemary focaccia bread recipe is perfect for beginners as it requires no kneading or no prior bread making skills. It’s super easy to make, golden brown and crispy on the outside and will always impress a crowd.

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Focaccia

• Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
• In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes. This dough has a very high hydration so it’s important the dough is left to rest for 10 minutes prior to the first stretch and fold.

• Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times or until a ball begins to form, covering the dough again for another 10 minutes.
• Continue this stretching and folding process until the dough shapes into a ball.

• Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 18 to 72 hours; this is the first proof.
• Oil a baking tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin’s edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 to 3 hours in a warm spot.

• Preheat your oven to 200°C (390°F).
• After the rise, dimple the dough with your fingers. Sprinkle garlic confit and rosemary on top, drizzle with 2 tablespoons of oil from the garlic confit, and season with flaky sea salt. Bake for 30 minutes until golden.

• Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes.
• Finally, it’s time to cut and enjoy the focaccia, either on its own or with a mix of garlic oil and balsamic vinegar.

Garlic Rosemary Focaccia Bread Recipe

I absolutely love bread and even more so when it’s homemade and you can bite into it when it’s still warm. But sometimes the thought of making bread can be extremely intimidating and require a lot of skill and energy.

This is why I love making this no knead focaccia! It’s equally delicious as a sourdough loaf but extremely simple to make as it doesn’t require a stand mixer with a dough hook. All you need is your hands or a wooden spoon and a greased bowl!

They are also fun to make because who doesn’t love the sensation of dimpling their soft and bouncy dough with your fingers. Focaccia is an Italian style yeasted flatbread that is similar to pizza dough. Serving it is easy, as it goes with soups, makes sandwiches, or by itself with balsamic and oil.

Focaccia Toppings

I also love focaccia because it can be so versatile. You can top the dough with anything you please. From something as simple to just flaky sea salt, olives, cherry tomatoes or herbs to something a little more extravagant! E.g. my garlic confit with fresh rosemary.

And, you can also create the best tasting sandwiches with your homemade rosemary foccacia! You may look at the top of this focaccia and think there is a lot of garlic. But, let me preface this by saying that this garlic is cooked confit style.

This means it takes on a soft, mild and sweet flavour with a buttery and velvet texture. To confit something is to cook it in lots of fat and at a low temperature for a long amount of time.

Garlic Confit

Because I’m a garlic girl through and through, I have used wild garlic infused olive oil to cook the garlic in. This achieves that extra element of garlic flavour. It’s not essential, but it is highly recommended.

As focaccia heavily relies on olive oil, I could not think of a better combo. The garlic confit recipe also calls for lots and lots of garlic. As we aren’t using it all in this recipe, you can store the remainder in an airtight jar in the fridge for up to 2 weeks.

Submerging the garlic fully in the oil is essential, as is repurposing this recipe! You can also browse my other scrumptious confit recipes here.

Side Dishes to Elevate Your Homemade Focaccia Experience

When you’ve poured love and effort into crafting that perfect homemade focaccia, you definitely want to pair it with something equally tantalising. Trust us, this garlic rosemary focaccia recipe deserves nothing but the best!

Salads

Imagine biting into a slice of your freshly baked herb focaccia recipe, and then taking a forkful of a crisp, fresh green salad, drizzled with tangy balsamic dressing. The contrast of flavours and textures makes each bite a treat to the senses and highlights the delightful characteristics of the bread.

Roasted Veggies

There’s something especially comforting about roasted vegetables. The caramelised goodness of bell peppers, the earthy tones of zucchini, or the meaty texture of eggplant – each vegetable has its own special characteristics.

And guess what? They can be accompanied beautifully by the garlic focaccia recipes you’ve been experimenting with. So, the next time you pull out that garlic focaccia bread recipe, make sure to have some veggies roasting alongside!

Dips

Now, let’s talk about the heart-stealers – the dips. Whether you’re a fan of the tangy burst of marinara or the creamy coolness of tzatziki, they have one thing in common. They adore your garlic focaccia. And the best part?

When you infuse it with hints of rosemary, creating that ultimate garlic rosemary focaccia, these dips don’t just complement; they celebrate the bread in all its glory!

Main Courses to Enjoy with this Garlic Herb Focaccia Recipe

Homemade focaccia, especially when it’s based on a garlic rosemary focaccia bread recipe, is a delightful treat that many enjoy. Its soft texture, combined with the aromatic herbs, truly enhances the dining experience.

Pasta

If you’re in the mood for pasta, spaghetti aglio e olio or a dish with creamy Alfredo sauce are great options. Pairing these with garlic focaccia can make the meal even more enjoyable. The bread’s flavours, especially if it’s a focaccia recipe with rosemary, complement pasta dishes well.

Pastina 

Pastina, those tiny star-shaped pasta pieces, is a favourite comfort food in Italy – and for good reason! As a main dish, pastina cooked in a light broth or adorned with a sprinkle of cheese becomes a comforting, simple delight. Pairing it with the homemade focaccia allows the subtle flavours of the pasta to shine.

The rosemary and garlic from the focaccia add a layer of depth to the mild pastina, creating a luscious blend of textures and tastes. Check out my easy pastina recipe to taste it for yourself!

Grilled Proteins

Whether your preference is chicken, fish, or even tofu, having homemade focaccia on the side can be a game-changer. It’s not just about having something to nibble on; the bread can absorb the flavours of the grilled items, ensuring you get a full taste with every bite.

Soups

For those who appreciate a warm bowl of soup, consider adding a side of garlic focaccia bread recipe to your meal. Whether it’s a tomato basil soup or a creamy mushroom variation, the herb focaccia recipe you choose will only make it better.

The combination of soup and garlic rosemary focaccia is not only filling but also satisfying for the palate.

My top tips for making the best rosemary focaccia

Leave the dough to rest and rise as long as you can – if you have the time, I recommend leaving it for 24 – 48 hours (72 hours maximum) as this will result in a fluffier and lighter dough. If you are short on time try and leave it for a minimum of 8 hours.

Use a high quality extra virgin olive oil and don’t be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It’s important we are not skimping on the quality which is why I recommend using olive oil.

If you are not a fan of adding the garlic confit, you can simply omit this from the recipe and use Wild Garlic Olive Oil or an extra virgin blend.

Find a warm spot in your house for the second rise – a room temperature environment will help the dough rise for its second rise. If you are making your focaccia in winter, a little trick I learnt is to leave the light on in your oven and let the focaccia dough rise in there.

Be sure not to overproof your dough which means leaving it in a warm spot for too long! If your dough is over proofed, the dough will deflate when dimpled however, it will still taste great!

Don’t be afraid to get creative – my favourite topping for focaccia is garlic confit and fresh rosemary however, you can top the focaccia with whatever you please! Don’t be afraid to get creative and personalise it to your personal taste.

Use the right flour – while bread flour will leave you with a chewier texture, it can be a little hard to find! All purpose flour will work just as well!

It’s all about the baking sheet – I use a baking dish that is 34cm x 23cm x 5cm. You can also use a rimmed baking sheet so your focaccia doesn’t rise as high. It really comes down to personal preference!

Rise baby rise – if you’re using a dry yeast like I do, it needs to reactivated in warm water. Leave it to sit in the bowl for 5 minutes or until bubbles start to form. This will indicate your yeast is alive and ready for use.

Frequently Asked Questions

How do you store garlic confit?

I store garlic confit in a sterilised air tight jar in the fridge for 2 – 3 weeks. Keep the oil for repurposing and used for other dishes. Never store your garlic confit at room temperature!

How long can you store garlic confit?

Confit is traditionally a preserving method and can allow the garlic to keep for several months. However, to be on the safe side I recommend to keep it for 2 – 3 weeks when stored correctly.

What can I use the garlic confit for?

There are so many things that garlic confit can be used for! You can spread it on toast and top it with slices of avocado, it can be used in salad dressing, pasta sauces and for pizza toppings. The oil can also be repurposed and used in any recipe that requires olive oil.

What flavour does garlic confit have?

When cooked confit style, the flavour of the garlic softens and is must more mild and sweet when compared to raw garlic.

Can I use other herbs in the herb focaccia recipe?

Absolutely! While rosemary and garlic are a classic pairing, you can experiment with other herbs like thyme, basil, or oregano to give your focaccia a unique flavour twist.

How long does garlic focaccia last?

Homemade focaccia is best enjoyed fresh, preferably within 1-2 days. Plus, this recipe is so delicious, you might even want to eat it all in one go! If you do want to keep it longer, consider freezing it. Just ensure it’s wrapped tightly to maintain its freshness.

Check out my other focaccia recipes:

Cheesy focaccia with tomato & garlic confit

Green & black olive focaccia

Wild garlic confit focaccia

Pesto focaccia

Spicy garlic confit butter focaccia

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You can find the original recipe here.