Best 2 Garlic And Rosemary Focaccia Recipes

Garlic and rosemary focaccia is an incredibly delightful bread that can be enjoyed as a snack or as part of a meal. It has a crispy crust, a fluffy interior, and is full of flavor from the garlic and rosemary. Whether you prefer it with a simple sprinkle of salt or topped with your favorite ingredients, this bread is sure to be a hit. With the right recipe, you can create a focaccia that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

RED ONION, GARLIC AND ROSEMARY FOCACCIA

Red Onion, Garlic and Rosemary Focaccia image

A flat-oven baked bread originating in Italy. Don't be afraid by the amount of topping suggested - a whole red onion will be so much that you can't see the surface of the bread anymore; but it all shrivels up when cooked, and using less will make it quite bland. Dill and sage also both work quite well with this recipe. Although this makes '1 loaf' because I only have 12 x 8 baking trays I tend to split this into two loaves and bake them separately, or else it gets squashed. Also beware of adding extra liquid - this tends to suck liquid away and then surprise you when you start kneading, so make sure you've properly mixed before you add anymore

Provided by Boo L

Categories Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

350 g strong white flour
1/4 teaspoon salt
1/4 teaspoon sugar
7 ml dried yeast
2 tablespoons olive oil (30ml)
225 ml warm water
1 red onion, thinly sliced into half moons
1 1/2 tablespoons olive oil
2 teaspoons garlic, chopped
2 teaspoons dried rosemary
1 tablespoon coarse salt

Steps:

Sift the flour, salt and sugar into a bowl.
Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water.
Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful.
Turn the dough out and knead it for 10 minutes on a lightly floured surface.
Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back).
Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray.
Make deep holes in the dough about 1 inch apart.
Allow to rise for 20-30 minutes.
Preheat the oven to 200C / 400F / GM6
Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil).
Spread over the surface of the bread, and cover with the chopped onion.
Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks.
Bake for 25 minutes, and then cool on a wire rack.

Nutrition Facts : Calories 2092.9, Fat 52.2, SaturatedFat 7.4, Sodium 7580.1, Carbohydrate 351.5, Fiber 15.6, Sugar 7, Protein 48.9

GARLIC AND ROSEMARY FOCACCIA

Garlic and Rosemary Focaccia image

Categories Bread Garlic Herb Bake Picnic Rosemary Winter Potluck Gourmet

Yield Makes a 17- by 11-inch loaf

Number Of Ingredients 9

Ingredients

6 large garlic cloves, halved lengthwise
1/2 cup olive oil
3 (1/4-oz) packages active dry yeast
2 1/4 cups warm water (95°F-105°F)
7 cups all-purpose flour, plus additional if necessary
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling

Steps:

Preheat oven to 300°F.
Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Whisk together yeast and warm water in bowl of a standing electric mixer and let stand 5 minutes, or until creamy.
Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt and stir half of flour into yeast mixture. Fit mixer with dough-hook attachment. Add remaining flour and mix on low speed 3 minutes, or until dough pulls away from side of bowl, adding more flour if necessary. Knead dough with dough hook on medium-high speed, scraping down hook and side of bowl as needed, 5 minutes, or until dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 450°F.
Oil a 17- by 11-inch baking pan with some of garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.