How To make Rosemary Whole Wheat Focaccia with Garlic
1/2 c plus 1 tablespoon cold water
1 3/4 ts salt
1 tb honey
2 tb olive oil
2 ts dried rosemary leaves
1 c whole-wheat flour
1/2 c bread flour
1 oil and cornmeal for baking
-pans 3 tb butter or margarine
2 lg. red onion, thinly
-sliced, slice; s separated 1 1/2 c finely shredded
-parmigiano-reggiano; cheese 1 parmesan-like hard cheese
1/4 c finely julienned sun-dried
-tomatoes 1 salt
1 crushed hot red pepper
More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over.
Basic Sponge
In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down.
Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers.
Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked.
Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings.
Each serving contains about:
730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94
grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel.
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How To make Rosemary Whole Wheat Focaccia with Garlic's Videos
Anyone can make this focaccia
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back ????
Serve it with bread dipping oil to make it even better!
The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below.
FOCACCIA Recipe:
BREAD OIL Recipe:
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#focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas
Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
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Recipe for 26x20cm mold
250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft
RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to my channel, if you haven't already. You can also follow me on Instagram at or Facebook at
*All music in this video used with rights from Storyblocks.
Easy Focaccia Bread Recipe - With garlic & rosemary infused oil!
Learn how to make focaccia bread with our tried and true method. This easy homemade focaccia recipe is perfect for beginners and, thanks to our easy garlic and rosemary infused olive oil, tastes amazing.
Focaccia bread recipe:
I can’t tell you how often I’ve made this easy focaccia bread recipe! I love it so much. If you aren’t a regular bread baker, don’t look away! Focaccia bread is easy to make and perfect for beginners. The inside is soft and chewy, and the outside turns crisp and tastes fantastic thanks to our easy-to-make garlic and herb-infused olive oil.
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Easy Rosemary Garlic Bread (Restaurant Style)
Even if you've never made bread before, you can absolutely make this Easy Rosemary Garlic Bread. It's just like your favorite restaurant bread...full of flavor, with chewy soft texture. Recipe: