Golden, fluffy focaccia bread infused with garlic and rosemary, served with a fragrant olive oil herb dip. Perfect as an appetizer, side dish, or snack.

Ingredients

For the Focaccia:

• 3 ½ cups (440g) all-purpose flour

• 2 tsp instant yeast

• 1 ½ cups (360ml) warm water

• 2 tsp sugar

• 2 tsp salt

• ¼ cup (60ml) olive oil

• 3 garlic cloves, thinly sliced

• 2 tbsp fresh rosemary leaves
  For the Olive Oil Dip:

• ½ cup extra virgin olive oil

• 1 tsp balsamic vinegar

• 1 garlic clove, minced

• 1 tsp dried oregano

• Pinch of chili flakes (optional)

• Salt & pepper to taste

Instructions

1. Mix warm water, sugar, and yeast in a bowl. Let rest 5 minutes until foamy.

2. Stir in flour, salt, and olive oil. Knead until smooth, about 7 minutes.

3. Place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled.

4. Transfer dough to a greased baking pan. Spread with fingers, pressing dimples into the surface.

5. Drizzle with olive oil, scatter garlic and rosemary. Let rise 30 minutes.

6. Bake at 400°F (200°C) for 25–30 minutes until golden brown.

7. Mix dip ingredients in a small bowl. Serve warm focaccia with dip.

FAQs

1. Can I use dried rosemary instead of fresh? Yes, reduce to 1 tsp since dried herbs are stronger.

2. How do I store leftovers? Airtight container at room temperature for 2 days or freeze for 2 months.

3. Can I prepare the dough overnight? Yes, refrigerate overnight and let it come to room temperature before baking.

4. What pan size works best? A 9×13 inch pan makes fluffy, thick slices.

5. Can I substitute bread flour? Yes, it makes focaccia chewier, while all-purpose is softer.

6. How do I reheat focaccia? Bake at 350°F (175°C) for 5–7 minutes or air fry for 3 minutes.

7. Can I add extra toppings? Yes, try olives, caramelized onions, or sun-dried tomatoes.

8. Do I need the dip? No, but it enhances the flavors beautifully.

Conclusion

This garlic rosemary focaccia combines rustic charm with rich flavor. It’s versatile, easy to bake, and elevates any meal, whether served with pasta, soups, or enjoyed on its own.

Charred Grilled Tomatoes with Fresh Herbs

Juicy grilled tomatoes, caramelized to perfection and finished with fresh herbs. A simple side dish bursting with smoky-sweet flavor.

Ingredients

• 6 ripe tomatoes, halved

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp sea salt

• ½ tsp black pepper

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh oregano, chopped

Instructions

1. Preheat grill or grill pan to medium-high.

2. Brush tomato halves with olive oil and season with garlic, salt, and pepper.

3. Place tomatoes cut-side down and grill 3–4 minutes until charred.

4. Flip and cook 2 minutes more until softened.

5. Remove from grill, sprinkle with basil and oregano, and drizzle with olive oil.

FAQs

1. What tomato type is best? Roma or beefsteak tomatoes hold up well to grilling.

2. Can I roast instead? Yes, bake at 425°F (220°C) for about 20 minutes.

3. How do I avoid soggy tomatoes? Grill quickly on high heat to caramelize the surface.

4. Can I add cheese? Parmesan, feta, or mozzarella work wonderfully.

5. Are grilled tomatoes good cold? Yes, they’re excellent in salads.

6. Can I use dried herbs? Yes, but use less than fresh.

7. How long can I store leftovers? Refrigerate for up to 3 days.

8. What do I serve with them? Great with grilled meats, pasta, or bread.

Conclusion

Charred grilled tomatoes bring out the natural sweetness of fresh produce while adding a smoky edge. They’re simple, versatile, and a perfect way to brighten up any meal.

Garlic Rosemary Focaccia Bread with Olive Oil Dip

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A fragrant and fluffy Garlic Rosemary Focaccia Bread, baked to golden perfection and served with a savory olive oil dipping sauce. Perfect as an appetizer, side, or snack.

• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes (including rising time)
• Yield: 1 large focaccia (8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup olive oil (plus more for greasing and topping)
• 2 tsp salt
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• Flaky sea salt, for topping
• For the dip: 1/4 cup olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• Pinch of salt and pepper

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, and 1/4 cup olive oil. Mix until dough forms.
3. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C). Grease a baking sheet or cast iron pan with olive oil.
6. Press dough into the prepared pan, dimpling the surface with your fingers.
7. Drizzle with olive oil and sprinkle with garlic, rosemary, and flaky sea salt.
8. Let the dough rise again for 15–20 minutes.
9. Bake for 20–25 minutes until golden brown.
10. Meanwhile, mix olive oil dip ingredients in a small bowl.
11. Cool focaccia slightly, slice, and serve with the dipping oil.

Notes

• Use bread flour for a chewier texture.
• Can be stored in an airtight container for up to 3 days.
• Reheat leftovers in the oven for best texture.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 0g
• Sodium: 290mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg

Keywords: focaccia bread, garlic rosemary focaccia, olive oil dip, Italian bread, homemade bread