There are so many delicious flavors present in this Roasted Garlic Focaccia! Our Focaccia bread recipe will satisfy your carb craving and be complimentary to a variety of serious eats!
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Why you are going to love our recipe for Roasted Garlic Focaccia
I love the combination of the sweet roasted garlic cloves, the the cherry tomatoes and the fragrant rosemary. You are going to want to make our Garlic Rosemary Focaccia for everything from lasagna to a ribeye steak dinner!
If you are a serious bread lover, then you know that there is nothing quite like the aroma and taste of freshly baked bread. When it comes to homemade bread, rosemary focaccia bread is one of the most versatile and delicious options out there.
Our Roasted Garlic Focaccia recipe takes this classic Italian bread to an entirely new level! You are simply going to love its irresistible flavors and mouthwatering texture.
This garlic focaccia bread recipe was inspired by my Irish Soda Bread recipe that we shared a few years ago! And it pairs well with this amazing Chicken and Brussel Sprouts casserole recipe.
Are you looking for other easy Appetizer recipes to serve like our Roasted Garlic Focaccia?
Looking for other recipes like this roasted garlic bread focaccia? You might want to try some of these:
Where can I find the recipe card for this Recipe?
If you would rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe, just hit that jump to recipe button and it will take you down to the printable recipe card! I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card for their family's recipe book.
Jump to RecipeHow to make our super easy rosemary and garlic focaccia with cherry tomatoes!
Before you begin planning your dinner with our no knead garlic bread topped with roasted garlic, rosemary and tomatoes... Please keep in mind that this is a lengthy process. It takes about 30 minutes to prepare. Also, you are going to need to let this focaccia dough rest for 2 hours. The dough rise process takes time!
Bearing that in mind, you will definitely to take all of that into consideration. You will need to plan ahead when you want to make our recipe for rosemary garlic focaccia!
Here are the ingredients that you will need to begin gathering to make the recipe for our roasted garlic focaccia
To make the roasted garlic, you will need:
- 1 large head/80g garlic
- 1 tbsp/15ml extra virgin olive oil - Pompeian Olive Oils are ideal for any meal that starts with a sauté and ends with a drizzle.
To make the actual bread dough, you will need:
- 3 ½ cups/420g all purpose flour - Strong enough to take high rising yeast breads to new heights and mellow enough for a fluffy, delicious cake
- 2 ¼ tsp/7g active dry yeast
- 2 tbsp/30ml olive oil
- 1 ½ tsp/9g coarse salt - long enjoyed by chefs for its taste, texture and ease of use, Morton Kosher Salt can be used to bring out the natural flavors of a wide variety of dishes
For the rosemary and tomato topping, you will need:
- ¼ cup/60ml olive oil
- 4 oz/115g cherry or grape tomatoes, cut in half
- 2 sprigs/1 tbsp/4g fresh rosemary
- ½ tsp/3g coarse salt
Now, keep in mind that all of the exact amounts for each ingredient is listed in the printable recipe card below.
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Instructions for how to make our recipe for Roasted Garlic Focaccia
You are going to begin to preheat oven to 400°F to roast your garlic.
Firstly, cut the top off a head of garlic and then drizzle 1 tablespoon olive oil over the top of it. Then wrap your head of garlic with aluminum foil and then bake it for 35 to 45 minutes until it is browned and fragrant.
Next, in a large mixing bowl, you are going to combine 1 ⅓ cups warm water with ¼ cup of the all purpose flour. Stir it together to dissolve it completely. Then sprinkle the dry active yeast on top of the flour mixture and then set it aside so that it gets foamy, which should take about 10 to 15 minutes.
Now we are going to stir in the rest of the all purpose flour, the extra virgin olive oil, and coarse salt. Mix these together until a dough forms.
Turn the dough out on a very lightly floured surface. Gently knead your dough for 5 to 7 minutes, until it is smooth and stretchy.
Place your focaccia dough in an oiled mixing bowl and cover it with plastic wrap or a damp towel.
Set it aside to allow to rise until the dough is a little over doubled. This should take 60 to 90 minutes, depending on the ambient room temperature.
While the focaccia dough is rising, you can begin to prep all of the toppings.
After the roasted head of garlic is cool enough to handle, remove the cloves. You can use a blunt knife or simply use your hands to peel and squeeze out the roasted cloves. Try to keep them as intact as possible.
Now we are going to slice the cherry or grape tomatoes in half. Then finely chop the sprigs of rosemary.
Now that your dough has risen
Add ¼ cup of extra virgin olive oil to a 9”x13” baking dish. Make sure that it is spread out evenly and then place the ball of dough in it. Turn the bread dough over several times. We want to make sure that it is completely covered in the extra virgin olive oil.
Stretch the bread dough out with your fingers to the corners.
Cover your bread dough again and allow it to rise until it is 1.5x the size. This should take about 30 to 60 minutes. While you are waiting for the bread to to rise, preheat the oven again, but this time you are going to preheat the oven to 450°F.
Using your oiled fingers, begin to push lots of dimples into the focaccia dough. Press the garlic cloves - or small bits of roasted garlic into some of the dimples.
Now begin to press the halved tomatoes into the dimples, cut side up. Sprinkle git generously with the chopped rosemary and the coarse salt.
Bake your focaccia dough for 20 to 25 minutes, or until it is lightly golden brown and very firm.
Allow your roasted garlic focaccia to cool in the pan for 10 minutes before transferring it to a cooling rack.
Allow it to continue cooling for at least another 20 minutes before you begin cutting it! Now this easy focaccia recipes is ready to serve!
Hint: We love serving this delicious bread with a nice slathering of unsalted butter!
Here is the Equipment that you will need to make our recipe
We recommend the following equipment to make this recipe! If you do not have one of these kitchen items, you can click on the links below to purchase them directly from Amazon.com!
- Non-Stick Cookie Pan - Set of 3 Nonstick Medium Cookie Pans will be your go-to set for endless uses. Measuring 15.2" x 10.2" x 0.7" allowing ample space for baking batches of holiday cookies, making sheet pan dinners or toasting appetizers.
- Cooling Rack for Baking - Measuring 16 x 10 inch, larger size perfect for cooking and cooling.
- Mixing Bowls with Pour Spout - Nesting mixing bowls include 3 different sizes for a variety of cooking and baking needs.
- Measuring Cups and Spoons Set - Including 5 measuring cups (⅛ cup, ¼ cup, ⅓ cup, ½ cup, 1 cup), 5 measuring spoons (¼ tsp, ½ tsp, 1 tsp, ½ tsp, 1 tablespoon ), 1 funnel. Meet all your needs on cooking and baking.
- Quick Cut Plastic Wrap - Contains one roll of Reynolds Quick Cut Plastic Wrap with slide cutter, measuring 225 feet long by 12 inches wide (225 square feet).
Variations and Substitutions
Our garlic and rosemary focaccia bread recipe is absolutely wonderful just as it is. This recipe is perfect for everyone because it is vegetarian and vegan! That being said, you can absolutely make changes to it and as long as you keep the dough portion of the recipe the same, it will be amazing!
- Spicy - add a bit of red chili pepper flakes to the top of the focaccia before cooking to imbue a little bit of heat into the dish!
- Cheesy- you can add ½ of a cup of shredded mozzarella cheese or parmesan cheese to the top of the focaccia before cooking to make it a little extra special!
- Omit the tomatoes - if you do not like tomatoes, you can definitely omit them from this recipe. It will still taste amazing!
If you love making bread at home without a bread maker, then you are going to want to see this Cranberry Brie Cheese Bread on my website!
Storage
While our Roasted Garlic Focaccia is definitely the best when served on the same day, it can be stored in an air tight container in the fridge for up to 3 days.
The ingredients in this Roasted Garlic Focaccia stands up well to freezing, as long as you wrap it in freezer proof plastic wrap or a freezer proof Ziplock bag. It will stay good for up to one month.
FAQs about our Roasted Garlic Focaccia
The flavor of roasted garlic is sweet, mellow, nutty, and rich. Because it softens as it roasts, it becomes tender, creamy, and spreadable. It turns a light golden brown as it roasts.
Focaccia is so tasty that it can be eaten as a snack either warmed up, toasted or served at room temperature. You can cut it into a variety of shapes, including squares, long skinny rectangles or triangles. It can be sliced in half and used for making sandwiches and is also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.
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If you do make our garlic and rosemary focaccia recipe, I hope that you will take the time to share that you have tried it on Pinterest! I love it SO MUCH when readers share their feedback!
Are you looking for a few easy Dinner Recipes?
These are a few my very favorite easy dinner recipes to serve with our focaccia rezepte:
To print the recipe for our Roasted Garlic Focaccia, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Roasted Garlic Focaccia
Ingredients
- 1 large head/80g garlic
- 1 tbsp/15ml extra virgin olive oil
- 3 ½ cups/420g all-purpose flour
- 2 ¼ tsp/7g active dry yeast
- 2 tbsp/30ml olive oil
- 1 ½ tsp/9g coarse salt
- ¼ cup/60ml olive oil
- 4 oz/115g cherry or grape tomatoes cut in half
- 2 sprigs/1 tbsp/4g fresh rosemary
- ½ tsp/3g coarse salt
Instructions
- Preheat oven to 400°F/200 C.
- Cut the top off a head of garlic and drizzle with 1 tbsp/15ml olive oil. Wrap with foil and baked for 35-45 minutes until browned and fragrant.
- In a large bowl combine 1 ⅓ cup/314ml warm water with ¼ cup/30g of the flour. Stir to dissolve. Sprinkle the yeast on top and set aside to get foamy, about 10-15 minutes.
- Stir in the rest of the flour, olive oil, and salt. Mix in until a dough forms.
- Turn out on a very lightly floured surface. Knead for 5-7 minutes until smooth and stretchy.
- Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
- While the dough is rising, prep the toppings. When the garlic is cool enough to handle, use a blunt knife or peel and squeeze out the roasted cloves. Try to keep them as intact as possible. Slice the tomatoes in half. Finely chop the rosemary.
- Add ¼ cup/60ml olive oil to a 9”x13”/22.5cm x 32.5cm. Spread out evenly and place the dough in. Turn over several times to completely cover in oil. Stretch out with your fingers to the corners.
- Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 450°F/230 C.
- Using oiled fingers, push lots of dimples into the dough. Press cloves (or small bits) of roasted garlic into some of the dimples. Press the halved tomatoes in cut side up. Sprinkle with chopped rosemary and salt.
- Bake for 20-25 minutes until lightly golden brown and very firm.
- Allow to cool in the pan for 10 minutes before transferring to a cooling rack and cooling at least another 20 minutes before cutting and serving.
Nutrition
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