Focaccia with garlic and rosemary
4 servings
120 minutes
Focaccia with garlic and rosemary is a fragrant Italian bread from Liguria that embodies the traditions of Mediterranean cuisine. Its airy dough, enriched with white wine and olive oil, gains a special softness, while roasted garlic adds a sweet-spicy flavor. Balsamic vinegar and honey create a refined caramel note, and fresh rosemary gives the bread a rich herbal aroma. Focaccia pairs wonderfully with cheeses, meat appetizers, and fresh vegetables, making it an ideal accompaniment to wine. It can be eaten as a standalone dish, used as a base for sandwiches, or served alongside main courses instead of regular bread. This traditional recipe offers a cozy homemade taste and transports you to the sunny atmosphere of Italy.
1
Preheat the oven to 200°C.
2
Dissolve yeast in 90 ml of warm water and add powdered sugar.
- Water: 180 ml
- Fresh yeast: 25 g
- Icing sugar: 1 teaspoon
3
In a deep bowl, mix flour with 1 teaspoon of salt. Make a well in the flour, pour in the dissolved yeast, and sprinkle flour on top. Place in a warm place for 20 minutes.
- Wheat flour: 500 g
- Salt: 1.5 teaspoon
4
Pour in the wine, 75 ml of olive oil, and the remaining warm water. Mix the dough for about 5 minutes. Cover the bowl with a damp cloth and place it in a warm place for 1 to 1.5 hours.
- Dry white wine: 75 ml
- Olive oil: 100 ml
- Water: 180 ml
5
Heat 1 tablespoon of olive oil in a pan, add garlic cloves and leaves from two sprigs of rosemary. Sauté the garlic until golden, then add balsamic vinegar, honey, salt, and pepper. Leave on very low heat for 10 minutes to soften the garlic.
- Olive oil: 100 ml
- Garlic: 2 heads
- Fresh rosemary: 3 stems
- Balsamic vinegar: 100 ml
- Honey: 2 tablespoons
- Salt: 1.5 teaspoon
- Ground black pepper: 0.5 teaspoon
6
Grease the baking pan with olive oil, place the dough in the pan, pour garlic sauce over it, and push the garlic deeper into the dough. Break a sprig of rosemary and insert it into the dough as well. Cover with a damp cloth and let it rise for another 25-30 minutes.
- Olive oil: 100 ml
7
Bake for 10 minutes at 200°C, then reduce to 180°C and bake for another 30-35 minutes.
8
Sprinkle the finished focaccia with olive oil.
- Olive oil: 100 ml
