Public Recipe
Rosemary Garlic Focaccia
Shared on 7/10/2025
This olive oil-drenched Italian flatbread features a crispy bottom, airy interior, and addictive rosemary-garlic topping. Perfect for dunking, sandwiches, or eating by itself.
Prep Time
20 minutes active
Bake Time
20-25 minutes
Difficulty
beginner
Yield
1 half sheet pan
flatbread
italian
focaccia
Ingredients
- 500g (4 cups) Bread flour
- 375g (1½ cups + 2 tbsp) Warm water 100-110°F
- 60g (¼ cup) Olive oil plus more for pan
- 10g (2 tsp) Sugar
- 10g (2 tsp) Salt
- 7g (2¼ tsp) Instant yeast
- 3 tbsp (3 tbsp) Fresh rosemary chopped
- 4 cloves (4 cloves) Garlic sliced thin
- 1 tsp (1 tsp) Flaky sea salt for topping
Instructions
1
1
Mix flour, sugar, salt, yeast. Add water and olive oil. Mix until shaggy dough.
2
2
Let rest covered 10 minutes. Knead or fold until smooth.
3
3
Place in oiled bowl. Rise 1.5-2 hours until doubled.
4
4
Pour 3 tbsp olive oil into sheet pan. Transfer dough, stretch to edges.
5
5
If dough resists, let rest 10 minutes and stretch again.
6
6
Dimple entire surface with fingertips. Drizzle more olive oil.
7
7
Top with rosemary, garlic, flaky salt. Let rise 30-45 minutes.
8
8
Bake at 425°F (220°C) for 20-25 minutes until golden and crispy underneath.
Equipment
- Half sheet pan (13x18)
- Digital scale
Tips
- •Don't skimp on olive oil—it creates the signature crispy bottom.
- •Dimple aggressively to prevent large bubbles and distribute oil.
- •Add toppings before final rise so they adhere.
- •Best eaten same day; reheat in 400°F oven to revive crispness.
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