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Got Rosemary? Make Rosemary Garlic Focaccia

by Lori on February 24th, 2011

A slice of focaccia

I have more rosemary than you can shake a stick at, or at least a rosemary twig. So today I am making rosemary garlic focaccia. Why do I have so much rosemary, you ask? How do you make this rosemary garlic focaccia? Let me tell you.

The Story

My mother-in-law loves to garden and to cook. So for Mother’s Day, we gave her a little rosemary bush. It seemed the perfect gift to suit both her interests.

It turned out to be a gift that kept on giving. She planted it in her garden and ended up with more rosemary than she could use. She shared some of the bounty of her harvest with us, and I still have rosemary to use. So far, I’ve made rosemary chicken and rosemary roasted potatoes. Today I am making rosemary garlic focaccia.

A twig of rosemary

I love focaccia, but I have never made it myself. My favorite is the garlic focaccia from South Union Bakery in Des Moines. It is hands-down the best bread in town! Unfortunately, their focaccia recipe is a well-kept secret. However, I found a recipe for focaccia that includes both garlic and rosemary for my first focaccia-making attempt.

About the Recipe

The recipe I am starting with is for Rosemary-Garlic Focaccia from Food.com, but I’m making a few variations of my own.

Since this is my first time making focaccia, I realize straying from the recipe is a risk. Paula Deen says you should always follow the recipe exactly the first time you make it. After that, she says, make it your own. As much as I love Paula, I’m throwing caution to the wind and disregarding her advice.

I’m changing the original recipe. Instead of putting the fresh garlic atop the bread, I’m mixing it inside the dough. While I’m at it, I’m mixing the rosemary inside the dough too. I didn’t stop there. I put more garlic flavor into the bread by adding a ½ teaspoon of garlic salt to the dough. Then before baking, I topped the bread with more garlic salt and more rosemary. What can I say? I really love garlic and rosemary.

The Cast of Characters

Garlic and rosemary

Garlic and rosemary, and more garlic and more rosemary, are the stars of this show.

The Play-by-Play

In a large measuring cup, mix together the yeast, sugar and warm water. The water should be 110 degrees.
Just add water

Let the yeast mixture stand for 10 to 15 minutes or until frothy.
Yeast foam

In another bowl, mix together the flour, salt, garlic salt and rosemary.
Flour and herbs

Then add the garlic to the flour and rosemary mixture.
Adding garlic

Then put the mixture in your stand mixer and add the olive oil.
Adding olive oil

Add the yeast mixture to the flour and oil mixture.
Yeast bubbles

Mix until the dough gathers together in the mixer.
The dough comes together

Spray a large bowl with Pam. Place the dough in the bowl and cover with a towel.
Bread before rising

Let the dough rise for one hour.
Another bowl of focaccia

Punch the dough down, roll it in a ball, place on a baking sheet sprayed with Pam and cover with a towel.
Focaccia on the rise

After the dough has risen, preheat the oven to 375. Drizzle the bread with olive oil and sprinkle with remaining rosemary, salt and garlic salt.
Herb covered focaccia at sunset

Bake for 35 to 40 minutes or until golden.
Focaccia in the oven

Let stand for 10 minutes before slicing.
A loaf of focaccia cooling

The Footnotes

  • About the rosemary: Crush the dried rosemary in between your fingers to release the flavor. It also makes it easier to eat when you crush it into smaller pieces. No one likes a big woody piece of rosemary stuck in their teeth.
  • About the garlic: Instead of putting fresh garlic on top of the bread, put it inside the dough. If you still want extra garlic flavor on top the bread, use garlic salt instead of fresh garlic. That way it won’t burn the garlic.
  • About the baking pan: Stoneware pans work best. You’ll get a crispier crust.

Additional Resources

The great thing about focaccia is it is so versatile. You can top it with almost any type of herbs, cheeses or veggies. Here are some other focaccia recipes I found if you want to give them a try:

With rosemary:

  • Rosemary Focaccia from Epicurious – This one has some decent reviews, with 3 ½ out of 4 forks by more than 50 people. It also includes a great tip in comments about using a baking stone to get a crispier crust. I used my stoneware baking sheet to bake mine, and I did have a crispy crust.
  • Rosemary Focaccia from MyRecipes – This one uses an egg yolk, which is unlike any of the other recipes I read. No one else uses egg. This one also uses honey.
  • The Best Rosemary Focaccia from Food.com – Supposedly the “best” focaccia recipe from Food.com. I think the one I found is better, since it has rosemary and garlic.
  • Focaccia Bread with Rosemary from Simply Recipes® – This version is rolled out flat in a baking pan, rather than the round style loaf that I made.

With garlic:

With other ingredients:

A loaf of focaccia close up

The Recipe: Rosemary Garlic Focaccia Bread

Adapted from Rosemary-Garlic Focaccia on Food.com

Baking Timing: 35 to 40 minutes

Servings: 8 servings, depending on how big you slice your bread.

Ingredients:

For the bread dough:
1 envelope yeast
1 ½ teaspoon sugar
1 ¾ cups water, 110 degrees
4 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon garlic salt
1 ½ tablespoons dried rosemary, crushed
5 garlic cloves, finely minced
3 tablespoon olive oil

For the topping:
3 tablespoon olive oil
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon dried rosemary, crushed

Instructions:

  1. In a small bowl, mix together the yeast, sugar and warm water, and let stand for 10 to 15 minutes or until frothy.
  2. In a stand mixer bowl, mix together the flour, salt, garlic salt, rosemary and garlic.
  3. To the stand mixer bowl, add the olive oil and yeast mixture. Mix together using the “stir” setting until combined.
  4. Spray a large bowl with Pam. Place the dough into the bowl, cover with a towel and let rise in a warm place for about an hour or until double in size.
  5. Spray a baking sheet with Pam. Punch down the dough, roll it into a large ball and place it on the baking sheet. Cover with a towel and let rise for 30 more minutes.
  6. Preheat the oven to 375 degrees.
  7. After the dough has risen, drizzle with remaining olive oil and sprinkle with the remaining salt, garlic salt and rosemary.
  8. Bake for 35 to 40 minutes or until golden brown.
  9. Let stand 10 minutes before slicing.

What else can I make with rosemary?

2 Comments
  1. How beautiful! I love homemade bread, and I’m with ya – I’ll throw extra stuff into a recipe – first time or not! Great job!

    • Thanks so much! I’m starting to feel a bit braver about mixing it up with new recipes a bit. :)

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