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A loaf of Rosemary Garlic Focaccia Bread on a cutting board
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Rosemary Garlic Focaccia Bread

This Rosemary Garlic Focaccia Bread is so easy to make! It has a golden, crispy outside and a tender, fluffy inside! Perfect with soup or pasta.
Prep Time20 minutes
Cook Time30 minutes
Resting Time12 hours
Total Time12 hours 50 minutes
Course: Bread
Cuisine: Italian
Keyword: rosemary garlic focaccia
Servings: 15
Calories: 154kcal
Author: Kelsey Crist

Equipment

  • 9x13 inch pan

Ingredients

Instructions

  • Add warm water to a bowl and sprinkle yeast over the top. Let sit for 15 minutes. The yeast should become a little foamy.
    Bloomed yeast in a glass measuring cup.
  • In a separate large bowl mix together flour and salt.
    flour and salt mixed in a large glass bowl
  • Add in the yeast and water mixture. Stir to combine.
    dough in a large glass bowl
  • Drizzle with enough olive oil to lightly cover the top of the dough.
    dough in a bowl drizzled with olive oil
  • Cover bowl with plastic wrap and put in the fridge overnight.
    risen, bubbly dough in a large glass bowl covered with plastic wrap
  • Line a 9x13 dish with parchment paper. Move the dough from the bowl to the pan.
    dough in a 9x13 pan
  • Let sit at room temperature, uncovered for 2-4 hours. The dough should spread and grow to the edges of the pan.
    Risen, bubbly dough in a 9x13 pan
  • In a large skillet, add 1/4 cup olive oil, garlic, and rosemary. Heat to medium low. You aren't trying to brown the garlic, you just want to infuse the flavor. Stir for 1-2 minutes then remove from heat.
    herb infused olive oil in a glass measuring cup
  • Preheat oven to 425℉. Use your fingers to add dimples to the dough. Pour flavored olive oil over the top of the dough. You may not need to add all of it - just enough for a light coating.
    Dough in a pan drizzled with herb infused olive oil
  • Bake for 30 minutes, or until golden brown.
    Rosemary Garlic Focaccia Bread baked in a 9x13 pan
  • Slice and serve!
    Slices of Rosemary Garlic Focaccia Bread on a cutting board

Notes

  • If you want to keep the topping simple, just use plain olive oil and a sprinkle of salt.
  • Store leftovers in an airtight container at room temperature.
  • You can keep the dough in the fridge for up to 3 days before adding to the 9x13 pan. 

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 313mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg