This Italian focaccia is all about contrast: an airy crumb, a deeply golden crust, and the warm perfume of roasted garlic, sweet cherry tomatoes, and fresh rosemary. It comes together with ease, yet the result feels straight from a good bakery—perfect on its own, or alongside soups, salads, and grilled dishes.
Ingredients
- All-purpose flour — 500 g (4 cups)
- Warm water (35–38°C) — 360 ml (1 1/2 cups)
- Instant dry yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Salt — 10 g (1 3/4 tsp)
- Olive oil — 70 ml (1/4 cup plus 1 tbsp for the garlic, the rest for the dough, pan, and top)
- Garlic — 2 heads, for roasting
- Cherry tomatoes — 250 g (9 oz), halved
- Fresh rosemary — 1 tbsp, leaves
- Flaky sea salt — 1 tsp, for finishing
Step-by-Step Recipe
- Roast the garlic: slice off the tops of the 2 heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast at 180°C (356°F) for 35–40 minutes. Let cool, then squeeze the soft cloves into a paste.
- Activate the yeast: mix the warm water with the sugar and yeast, then leave for 10 minutes until foamy.
- Make the dough: add the flour and salt, pour in 2 tbsp olive oil, and knead for 5–7 minutes until smooth and elastic.
- First rise: transfer the dough to an oiled bowl, cover, and let rise for 60–90 minutes, until doubled in size.
- Prepare the pan: generously oil a 30×40 cm (12×16 in) baking sheet.
- Shape: place the dough on the pan and gently stretch it toward the edges. Let it rest for 20 minutes.
- Add the toppings: oil your fingers and press dimples all over the surface. Dot with the roasted garlic paste, scatter over the cherry tomato halves and rosemary, then drizzle with more olive oil and finish with flaky sea salt.
- Final proof: let rest at room temperature for 20–30 minutes.
- Bake: bake at 220°C (428°F) for 18–22 minutes, until deeply golden with a crisp crust.
- Cool and serve: transfer to a wire rack and cool for 10 minutes. Serve warm, torn into pieces or cut into squares.
Serving and Storage
- Serve with extra-virgin olive oil and balsamic vinegar, tomato tartare, or soft cheeses.
- Store at room temperature for up to 24 hours in a paper bag, then in an airtight container in the refrigerator for up to 3 days.
- Reheat for 5–7 minutes in a 180°C (356°F) oven, or for 2–3 minutes in a dry skillet.
Nutrition per Serving
| Calories | 285 kcal |
|---|---|
| Protein | 7 g |
| Fat | 9 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 44 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 520 mg |
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Tips and Variations
- Crispier crust: be generous with the oil on the pan—the oil fries the underside and creates that signature crust.
- Flavor: add thyme or oregano along with the rosemary, or replace 1/4 cup (50 ml) of the water with milk for a softer crumb.
- Toppings: olives, sun-dried tomatoes, shallots, or feta can be tucked into the dimples before baking.
- Fresh yeast: substitute 7 g instant dry yeast with 20–22 g fresh yeast, dissolved in the warm water with the sugar.
- Easy kneading: use the stretch-and-fold method 2–3 times at 20-minute intervals—the dough will build strength without long kneading.
Frequently Asked Questions
- Can I use whole wheat flour? Yes—replace up to 30% of the flour with whole wheat flour and increase the water by 10–20 ml, since it absorbs more moisture.
- What if the dough is too sticky? Stickiness is normal for focaccia. Oil your hands and the surface instead of adding too much flour, which can make the crumb dense.
- Can I make it without rosemary? Yes, use thyme, oregano, or Italian herb blend instead—the aroma will still be rich and savory.
- How do I freeze it? Freeze the baked pieces tightly wrapped. Reheat from frozen in a 180°C (356°F) oven for 8–10 minutes.