Focaccia with roasted garlic and rosemary

Focaccia with roasted garlic and rosemary

This Focaccia with roasted garlic and rosemary is an absolute family favourite. It’s perfect for sharing and great to take along to picnics.


  • 42 g fresh yeast or two packets of dried yeast
  • 300 ml warm water
  • 1/2 tsp sugar
  • 500g strong white bread flour
  • 2 tsp salt
  • 1 tsp roasted garlic powder (try to make your own, recipe here)
  • 2 tbsp extra virgin olive oil + a little extra for kneading
  • 1 -2 tbsp freshly chopped rosemary (can be substituted with dried but flavour is so much better with fresh rosemary)
  • cracked sea salt (optional)


  1. In a small bowl, mix 100ml of  the warm water with the yeast and sugar. The yeast and sugar should dissolve completely.
  2. Cover with a cloth and leave for 10 to 15 minutes.
  3. Meanwhile, put your flour, salt, garlic powder and chopped rosemary in a large mixing bowl. Make a little whole in the middle and pour in the yeast mixture  and oil.
  4. Start kneading while slowly adding more of the water until you get an elastic dough. Use as much/little water as your dough needs. If you have a good stand mixer, make use of it. We have the brilliant Kenwood Chef Titanium at home and it’s doing an excellent job kneading bread dough.
  5. Once you are happy with the consistency, I like to oil my hands and the stretch the dough for a minute or two. Just pulling and twisting it. This is followed by another kneading session of about 5 minutes. During the whole stretching and kneading, I usually add about 1 tbsp of oil to keep the dough from sticking.
  6. After all this exercise the dough needs to rest. Cover it with a cloth and keep it in a warm place away from any draft. I’d give it an hour, but it has to at least double in size.
  7. Following the proving, tip the dough onto baking paper. Flatten it to about 3 cms and leave to rise again for 20 to 30 minutes.
  8. Preheat your oven to 220 degrees Celsius. Put a baking tray in the oven to heat up.
  9. After the second prove, poke small holes into your dough. About 1 cm deep. drizzle with olive oil and sprinkle a little sea salt on top.
  10. Carefully take your hot baking tray out of the oven, pop the baking paper with bread on it on, and quick, off in the hot oven.
  11. Bake for about 15 to 20 minutes. The Focaccia should have a beautiful golden colour.
  12. Remove from the oven and leave to cool on a rack for a bit. Eat hot, warm or cold, with soup, salad or as a sandwich. The options are endless, it is versatile and incredibly tasty.


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Focaccia with roasted garlic and rosemary ---


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