Roasted Garlic Rosemary Focaccia

“Then the Lord said to Moses, ‘Tell Aaron and his sons to bless the people of Israel with this special blessing: ‘May the Lord bless you and protect you. May the Lord smile on you and be gracious to you. May the Lord show you his favor and give you his peace.’ Whenever Aaron and his sons bless the people of Israel in my name, I myself will bless them.'”

-Numbers 6:22-27 NLT

I absolutely love fresh bread! I would definitely call myself a carb-oholic, meaning I am obsessed with carbs haha. One of my all time favorite breads would be a flavorful focaccia. Especially this Roasted Garlic Rosemary Focaccia with the smell of olive oil and herbs in the oven, and that golden crust that forms on top.

This feels impressive but is actually very simple to make using fresh ingredients. The dough comes together with just a few pantry ingredients, and after a slow rise it transforms into a fluffy, airy bread with crisp edges and a rich olive oil flavor.

What really makes this focaccia special is the roasted garlic. Instead of adding raw garlic, roasting it first brings out a soft, caramelized sweetness that melts into the dough as it bakes. Paired with fragrant rosemary and good olive oil, every bite feels rustic and savory.

Lauren Eliza Eats

Roasted Garlic Rosemary Focaccia

This Roasted Garlic Rosemary Focaccia is a soft and airy homemade bread with crispy edges, fragrant rosemary, and sweet caramelized roasted garlic. Drizzled with olive oil and baked until golden, this rustic focaccia is perfect for enjoying warm straight from the pan.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Proof 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Italian

Ingredients Method

Ingredients

  

Roasted Garlic

• 1 whole head garlic
• 1-2 tsp olive oil
• Pinch of salt and black pepper

Rosemary Focaccia

• 2¼ tsp active dry yeast (1 packet)
• 1 tsp honey
• 1½ cup water (100-110℉)
• 3½ cup all purpose flour
• 1½ tsp salt
• ¼ cup olive oil (plus more for brushing)
• ¼ cup chopped rosemary

Method

 

Roast the garlic

1. Preheat oven to 400°F.
2. Slice the top off the head of garlic, drizzle with olive oil, sprinkle with salt, and wrap in foil.
3. Roast for 35–40 minutes until soft and caramelized. Let cool completely.

Prepare the rosemary focaccia

1. In a large bowl, combine warm water, honey, and yeast. Let sit 5–10 minutes until foamy.
2. Add flour, salt, olive oil, and chopped rosemary.
3. Attach dough hook to your stand mixer and knead for 5 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
4. Lightly oil a bowl with olive oil and place dough inside.
5. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.

Bake the roasted garlic rosemary focaccia

1. Preheat oven to 375℉.
2. Generously oil a 9×13 baking pan or cast iron skillet.
3. Transfer dough to the pan and gently stretch it to fit. If it resists, let it rest 10 minutes and stretch again.
4. Using your fingers, press deep dimples all over the dough.
5. In a small bowl, press the roasted garlic out of the head and mix with 1-2 Tbsp of olive oil.
6. Press roasted garlic with the back of a fork to make into chunky paste and combine well.
7. Evenly spread roasted garlic paste over dimpled focaccia.
8. Bake 20–25 minutes until golden brown on top and crisp on the edges.
9. Let cool slightly and slice. Serve warm.