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Close-up of golden garlic rosemary focaccia showing crispy crust, fresh rosemary sprigs, thin garlic slices, and flakes of sea salt under warm light.

Golden Garlic Rosemary Focaccia

Bake a golden, dimpled garlic rosemary focaccia with a crisp crust and soft, airy center—perfect for beginners. Mix a quick dough, let it rise, dimple, top with olive oil, garlic, rosemary, and flaky salt, then bake at 220°C/425°F for 20–25 minutes. Serves 4 and pairs beautifully with soup, salad, or olive-oil dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise 1 hour
Total Time 1 hour 40 minutes
Servings: 4
Course: Breakfast, brunch, Snack
Cuisine: Italian
Calories: 300
Ingredients Method

Ingredients
  

  • 2 cups 250 g bread flour (or all-purpose)
  • ¾ cup 180 ml warm water (about 110 °F / 43 °C)
  • 1 ¼ tsp instant yeast
  • ½ tsp sugar or honey
  • ½ tsp fine salt for dough
  • 3 Tbsp extra-virgin olive oil divided
  • 2 cloves garlic thinly sliced
  • 1 Tbsp fresh rosemary leaves or ½ tsp dried
  • Pinch of flaky sea salt for topping

Method
 

  1. Activate the yeast: Mix warm water with sugar and yeast. Let it sit 5 minutes until foamy.
  2. Make the dough: Add flour and salt. Stir until combined. Drizzle 1 Tbsp olive oil over the top. Mix until sticky and soft.
  3. First rise: Cover the bowl and let the dough rise 1 hour in a warm spot until doubled.
  4. Prepare the pan: Brush a 9×9-inch (23×23 cm) pan with olive oil. Transfer the dough, stretch it gently to fit, and let it rest 20 minutes.
  5. Add toppings: Dimple the dough with your fingertips. Drizzle 2 Tbsp olive oil on top, then scatter garlic, rosemary, and flaky salt.
  6. Bake: Bake in a preheated oven at 425 °F (220 °C) for 20–25 minutes, until the top is golden and crisp.
  7. Finish and serve: Brush the warm focaccia with a bit of olive oil. Cool for 10 minutes, slice, and serve warm.