Rosemary Focaccia with Roasted Garlic

by

Rosemary Focaccia with Roasted Garlic

This Rosemary Focaccia with Roasted Garlic is a beautiful Italian flatbread with a crisp golden crust, a soft and airy interior, and deep savory flavor in every bite. The dough begins with a simple Italian starter called biga, which rests overnight and develops a wonderfully rich aroma and texture. Once baked, the focaccia becomes a versatile bread you can enjoy on its own, turn into sandwiches, or pair with soups, stews, and salads.

What Is Focaccia?

Focaccia is a traditional Italian flatbread known for its dimpled surface, generous drizzle of olive oil, and tender, pillowy texture. Depending on the size of the pan and how the dough is stretched, focaccia can be thick and soft or thin and crisp along the edges. It is often flavored with herbs such as rosemary and topped with vegetables, garlic, or tomatoes.

  • For thick focaccia: Bake in a 9×13-inch baking pan.
  • For thin focaccia: Stretch the dough onto a half-sheet pan.

What Is Biga?

A biga is a pre-ferment used in many Italian breads. It is made from only flour, water, and a small amount of yeast. This mixture rests overnight in the refrigerator, slowly developing structure and flavor. When added to the final dough, the biga produces a bread that is airy, aromatic, and full of character.

Once you learn to work with biga, you can use it for many other breads, including ciabatta, sandwich loaves, and artisan rolls.

What Does Focaccia Taste Like?

Focaccia is soft, chewy, and rich with the flavor of olive oil. The roasted garlic adds sweetness and depth, while rosemary brings an earthy, herbal note. The edges bake to a delicate crisp, while the inside stays moist and airy. It is excellent for dipping, serving alongside hearty dishes, or using as sandwich bread.

Ingredients

For the Biga

  • 1 cup warm water
  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast

For the Dough

  • All of the prepared biga
  • 1 ½ cups warm water
  • 4 ½ cups all-purpose flour
  • 2 teaspoons fine salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil (plus extra for coating the pan and drizzling)

For the Topping

  • 1 head of roasted garlic, cloves removed
  • 2–3 tablespoons fresh rosemary, chopped
  • Olive oil, for drizzling
  • Flaky sea salt, to finish

How to Make Rosemary Focaccia with Roasted Garlic

1. Prepare the Biga

  1. In a medium bowl, mix the warm water, flour, and yeast until no dry spots remain.
  2. Cover the bowl tightly and refrigerate for at least 12 hours, or up to 48 hours.
  3. When the biga is ready, it will appear bubbly, spongy, and fragrant.

2. Make the Dough

  1. Transfer the biga to a large mixing bowl.
  2. Add warm water and break up the biga gently with your fingertips or a wooden spoon.
  3. Add flour, yeast, salt, and olive oil.
  4. Mix until a sticky dough forms.
  5. Cover the bowl and let it rest for 30 minutes.
  6. After resting, use wet hands to gently stretch and fold the dough several times until it becomes smoother and more elastic.

3. First Rise

  1. Cover the bowl and let the dough rise for 1 to 1½ hours, or until doubled in volume.

4. Prepare the Pan

  1. Generously coat a 9×13-inch pan or a half-sheet pan with olive oil.
  2. Transfer the dough to the pan and gently stretch it toward the edges.
  3. If the dough resists, let it rest for 10 minutes and continue stretching.

5. Second Rise

  1. Let the stretched dough rest in the pan for 45 minutes.
  2. Preheat the oven to 450°F (230°C).

6. Dimpling and Topping

  1. Drizzle the top of the dough generously with olive oil.
  2. Press your fingertips into the dough to create deep dimples across the entire surface.
  3. Scatter roasted garlic cloves and chopped rosemary evenly over the top.
  4. Sprinkle with flaky sea salt.

7. Bake

  1. Bake for 20 to 25 minutes, or until deeply golden and crisp around the edges.
  2. Remove from the oven and let the focaccia cool slightly before slicing.

How to Serve Focaccia

This focaccia pairs beautifully with many dishes, including:

  • Rustic vegetable soups and hearty stews
  • Mediterranean-style chicken dishes
  • Poached or baked eggs
  • Fresh salads
  • Cheese boards and dips

You can also slice it horizontally and use it to prepare sandwiches.

Ways to Customize This Recipe

You can easily adjust this focaccia to your tastes. Some delicious variations include:

  • Fresh cherry tomatoes
  • Caramelized onions
  • Sliced olives
  • Fresh thyme or oregano
  • Sun-dried tomatoes

The dough is adaptable, and the toppings can be changed depending on the flavors you prefer.

 

Leave a Comment