Description
Easy Roasted Garlic Rosemary Focaccia Bread is a soft, airy bread infused with the rich flavors of slow-roasted garlic and fresh rosemary. Perfect as a snack, side, or sandwich base, this bread features a tender crumb and crisp golden crust, ideal for sharing and adapting with your favorite herbs or toppings.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ¼ cups warm water
- ¼ cup olive oil (natural), plus more for drizzling
- 1 tsp salt
- ½ cup plant-based milk
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp natural gelling agent
Toppings
- 1 whole head garlic (for roasting)
- 2 tbsp fresh rosemary leaves, chopped
- Additional olive oil (natural) for drizzling
Instructions
- Roast the Garlic: Preheat your oven to 375°F (190°C). Slice the tops off the whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized. Allow to cool slightly, then squeeze out the roasted cloves.
- Prepare the Dough: In a large bowl, combine warm water and active dry yeast, stirring gently to activate the yeast. Let sit for 5 to 10 minutes until foamy. Add flour, salt, plant-based milk, vegetarian Worcestershire sauce (natural), olive oil (natural), and natural gelling agent. Mix until combined, then knead for 8 to 10 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl and cover with a clean cloth or plastic wrap. Let rise in a warm spot until doubled in size, about 1 to 1 ½ hours.
- Shape and Add Toppings: Transfer the dough to an oiled baking sheet. Use your fingers to gently press it into a roughly rectangular shape about one inch thick. Drizzle with additional olive oil (natural), spread out the roasted garlic evenly, and sprinkle fresh rosemary leaves on top. Create dimples all over the surface using your fingertips for classic focaccia texture.
- Second Rise: Let the focaccia rest and rise again for 30 minutes to develop lightness before baking.
- Bake to Perfection: Bake in the preheated oven at 400°F (205°C) for 20 to 25 minutes or until the crust is golden and crisp and the bread sounds hollow when tapped.
- Cool and Serve: Remove from the oven and cool slightly on a wire rack. Drizzle a bit more olive oil (natural) if desired. Slice into squares or strips and serve warm or at room temperature.
Notes
- Use freshly picked rosemary for the best flavor and aroma.
- Press dimples deeply into the dough to hold oil and toppings and achieve authentic focaccia texture.
- Slow roast garlic to bring out a sweet, mellow flavor.
- Generously oil the dough and baking surface for a crisp crust and rich taste.
- Watch baking closely near the end to prevent over-browning and ensure a crunchy crust.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 1/8 of focaccia)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: focaccia, roasted garlic bread, rosemary bread, easy focaccia, plant-based focaccia, vegetarian focaccia, soft bread, Italian bread
