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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.

Ingredients

Scale
  • 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

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

Find it online: https://yumcove.com/garlic-rosemary-focaccia-bread-with-olive-oil-dip/