Roasted Garlic and Herb Focaccia (classic)
Printed from Inclusive Kitchen — Roasted Garlic and Herb Focaccia
Roasted garlic and herb focaccia is a delightful Italian bread that has captured the hearts and stomachs of many. Its origins can be traced back to ancient times, where it was a simple flatbread baked on hot stones. Over the centuries, focaccia has evolved into a versatile canvas for flavors, and this classic version showcases the rich, sweet notes of roasted garlic paired with fragrant herbs. It’s the kind of bread that makes you feel like you’re dining in a rustic Italian kitchen, even if you’re just in your own home.
The beauty of focaccia lies in its simplicity. With just a handful of ingredients, you can create a bread that is both airy and chewy, with a golden crust that beckons you to take a bite. Roasting the garlic transforms its pungent bite into a mellow sweetness, while the herbs add a fresh, aromatic quality. This focaccia is perfect for dipping in olive oil, serving alongside soups, or simply enjoying on its own. And let’s be honest, who can resist the allure of freshly baked bread? It’s like a warm hug for your taste buds.
Making focaccia is also a wonderful way to engage with the art of bread-making. The process involves mixing, kneading, and allowing the dough to rise, which can be incredibly therapeutic. Plus, the aroma of baking bread wafting through your home is a reward in itself. Just be prepared for the inevitable question from friends and family: “Is there any left?” Spoiler alert: there probably won’t be! So, grab your apron and let’s get started on this delicious journey to homemade focaccia bliss.
Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water (110°F)
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 cup olive oil
- 1 head roasted garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
Instructions
- Start by preheating your oven to 425°F (220°C). This temperature is perfect for achieving that golden crust we all love.
- In a small bowl, combine 2 teaspoons of active dry yeast with 1 cup of warm water (110°F). Let it sit for about 5 minutes until it becomes frothy. This step activates the yeast, ensuring your focaccia rises beautifully.
- In a large mixing bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt. Mixing the dry ingredients first helps distribute the salt evenly, preventing any harsh bites.
- Make a well in the center of the flour mixture and pour in the frothy yeast mixture along with 1/2 cup of olive oil. Stir until a shaggy dough forms. The olive oil adds flavor and moisture to the bread.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. This develops the gluten, giving your focaccia its delightful texture.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size. Patience is key here; the dough needs time to work its magic.
- While the dough is rising, prepare the roasted garlic. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for about 30 minutes. The garlic will become sweet and spreadable.
- Once the dough has risen, punch it down gently to release the air. Transfer it to a greased baking sheet (about 13x18 inches) and stretch it out to fit the pan. Don’t worry if it doesn’t reach the edges right away; it will rise again.
- Using your fingers, dimple the surface of the dough, creating little pockets for the olive oil and herbs. This step is crucial for that signature focaccia texture.
- Drizzle the remaining 1/2 cup of olive oil over the top, making sure to fill the dimples. Sprinkle with the roasted garlic, fresh rosemary, and thyme. The herbs will infuse the bread with aromatic flavors.
- Cover the dough again and let it rise for another 20-30 minutes. This second rise allows the dough to become even fluffier.
- Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. This is the moment you’ve been waiting for!
- Once baked, remove the focaccia from the oven and let it cool slightly before slicing. The aroma will be irresistible, so be prepared to share—or not!
- Serve warm, drizzled with additional olive oil or balsamic vinegar for dipping. Enjoy your homemade focaccia with friends, family, or just yourself—no judgment here!
Nutrition (per serving)
- Calories: 220
- Carbs g: 34
- Protein g: 6
- Fat g: 8
- Sugar g: 1
