Easy bread Garlic & Rosemary Focaccia

A high-hydration, olive-oil-rich focaccia with fresh garlic and rosemary — crispy on the bottom, soft and airy inside.

Ingredients (makes 1 large focaccia – 9×13-inch pan)

Dough

• 500 g bread flour or all-purpose flour
• 400–425 g water (80–85% hydration)
• 10 g fine sea salt
• 7 g instant yeast (or 100 g active sourdough starter)
• 30–40 g extra-virgin olive oil (plus more for the pan and topping)

Topping

• 4–6 garlic cloves, thinly sliced or minced
• 3–4 sprigs fresh rosemary
• Flaky sea salt
• Extra-virgin olive oil for drizzling

Instructions

1. Mix the dough
   In a large bowl, combine the flour, water, yeast (or starter), and salt. Mix until no dry flour remains — the dough will be very wet and sticky.
   Add 1–2 Tbsp olive oil and mix it in. Cover and rest 20–30 minutes.
2. Strengthen the dough
   Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 1½–2 hours: wet your hands, stretch one side of the dough up high, and fold it over the center. Turn the bowl and repeat on all four sides.
   After the last fold, let the dough continue rising until very puffy and bubbly (1–2 more hours).
3. Transfer to the pan
   Generously oil a 9×13-inch baking pan (or line with parchment and oil well).
   Gently scrape the dough into the pan. Drizzle more olive oil on top and dimple the dough deeply with your fingers, stretching it toward the corners.
4. Final proof
   Cover and let rise until very puffy and filled with large bubbles, 30–60 minutes (or refrigerate overnight for more flavor).
5. Add toppings & bake
   Preheat the oven to 425–450°F (220–230°C).
   Scatter the sliced garlic and rosemary over the dough. Drizzle generously with olive oil and sprinkle with flaky sea salt.
   Dimple again if needed so the oil pools in the holes.
   Bake for 20–25 minutes until deep golden brown.
6. Finish
   Brush with a little more olive oil while hot. Cool slightly, then slice or tear and serve.

Tips

• Higher hydration (closer to 85%) gives the lightest, airiest crumb.
• Don’t skimp on the olive oil — it’s what creates the crispy bottom and rich flavor.
• Overnight cold proof develops better taste and makes the dough easier to handle.
• Best eaten the same day, but leftovers reheat well in a hot oven.

Crispy, garlicky, and full of rosemary aroma. Enjoy!