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rustic rosemary garlic focaccia on a wooden table

Rosemary Garlic Bread / Focaccia

A warm, aromatic rosemary-garlic bread (or focaccia) perfect for winter evenings, served with soups, stews, or as a cozy forest-inspired side.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise 1 hour
Total Time 1 hour 40 minutes
Servings: 1 loaf or focaccia
Course: Bread, Side Dish
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g flour all-purpose or bread flour
  • 7 g instant yeast
  • 1 tsp salt
  • 240 ml warm water
  • 2 tbsp olive oil
  • 2-3 cloves garlic minced
  • 1-2 tbsp fresh rosemary chopped
  • Extra olive oil + rosemary for topping
  • flaky sea salt optional

Equipment

  • Mixing bowl
  • Baking tray or loaf tin
  • Wooden spoon or hands
  • Oven

Method
 

  1. Combine flour, yeast, and salt in a large bowl.
  2. Add warm water and olive oil; mix until a dough forms.
  3. Knead for 5–6 minutes until smooth and elastic.
  4. Fold in minced garlic and chopped rosemary.
  5. Cover and let rise for 1 hour in a warm place.
  6. For focaccia: press dough into an oiled baking tray and dimple the surface with your fingertips.
  7. Drizzle with olive oil and sprinkle extra rosemary and flaky salt.
  8. Bake at 200°C (390°F) for 20–25 minutes until golden.
  9. Let cool slightly before slicing.

Notes

💡 Tip: Add roasted garlic cloves to the dough for deeper flavor.
⚠️ Note: Adjust water slightly depending on flour type and humidity.