Garlic Rosemary Focaccia Recipe by Birch&Butter
 Birch&Butter @BirchandButter The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich! The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich! Garlic Rosemary Focaccia Share its first Cooksnap! The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich! The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich! Cooking Instructions 3 hours 1 Mix warm water, yeast, and sweetener. Let sit for 5–10 minutes until foamy. 2 Add bread flour, salt, and olive oil. Mix to form a sticky dough. 3 Let dough rise for 90 minutes, covered, in a warm place. 4 Oil a baking pan, stretch dough into it. 5 Let dough rise in the pan for 40 minutes. 6 Press roasted garlic and rosemary into the dough, then dimple the surface with your fingers. 7 Drizzle with extra oil. 8 Bake at 220°C (428°F) for 20–25 minutes until golden. 1 Mix warm water, yeast, and sweetener. Let sit for 5–10 minutes until foamy. 1 Mix warm water, yeast, and sweetener. Let sit for 5–10 minutes until foamy. 2 Add bread flour, salt, and olive oil. Mix to form a sticky dough. 2 Add bread flour, salt, and olive oil. Mix to form a sticky dough. 3 Let dough rise for 90 minutes, covered, in a warm place. 3 Let dough rise for 90 minutes, covered, in a warm place. 4 Oil a baking pan, stretch dough into it. 4 Oil a baking pan, stretch dough into it. 5 Let dough rise in the pan for 40 minutes. 5 Let dough rise in the pan for 40 minutes. 6 Press roasted garlic and rosemary into the dough, then dimple the surface with your fingers. 6 Press roasted garlic and rosemary into the dough, then dimple the surface with your fingers. 7 Drizzle with extra oil. 7 Drizzle with extra oil. 8 Bake at 220°C (428°F) for 20–25 minutes until golden. 8 Bake at 220°C (428°F) for 20–25 minutes until golden. Tips For extra flavor, consider sprinkling coarse sea salt on top before baking. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 19, 2025 16:34 Comments Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Spaghetti “Alla Crema” Rasta Pasta with Chicken Fried Caribbean Style Pork Chops Vietnamese Curry Chicken | Cà Ri Gà Cola Cola Wings Spaghetti “Alla Crema” BATATA ni SUKI BHAJI (Potatoes DRY SABJI) for Fasting Vrat ka Paratha Yellow split vatana karavadai Jumbo Pigs in a Blanket Sun-Dried Tomato & Parmesan Muffins Cheddar Chive Biscuits Vrat wali Farali aloo tikki chat Rustic Cherry Pie Mango Sago & Yoghurt Pudding Lime Marinated Beef (Bo Tai Chanh) BATATA ni SUKI BHAJI (Potatoes DRY SABJI) for Fasting Vrat ka Paratha Yellow split vatana karavadai Jumbo Pigs in a Blanket Sun-Dried Tomato & Parmesan Muffins Cheddar Chive Biscuits Vrat wali Farali aloo tikki chat Rustic Cherry Pie Mango Sago & Yoghurt Pudding Lime Marinated Beef (Bo Tai Chanh) Cookpad Premium Find the most popular recipes on the top of your search results.