Rosemary Garlic Focaccia Bread

Think you can't bake bread? Think again!

This easy focaccia recipe is loaded with garlic and rosemary and is down right delicious.

One of my favorite parts of going to an Italian restaurant is the fresh bread that is served before the meal. Often it's a variety of breads - all warm with a side of soft salty butter. Could there be anything better in this world?

Almost always one of those breads in the variety basket is focaccia.

Forever and always a favorite of mine. One because the flavor stands out with the fresh herbs so much that butter is not often needed and two because I know just how simple it is to make.

Make a flavored oil, mix up the dough, let it rise, press it into a pan letting your fingers do a happy dance, brush it with more of that good oil and bake!

Anytime I see "rosemary flavored anything" at the grocery store, whether that be as simple as a cracker or a meat marinade, I grab it.

I love the woodsy, earthy flavor. I've never been able to grow it very well, but I'm going to try this Summer! If you don't have it fresh all grocery stores do in the produce section - I've never had trouble finding it.

And garlic.....well, my beloved garlic. I also love it's robust flavor. So for this bread I married the two together and it worked brilliantly. To make the infused oil, it's just a matter of letting all the herbs simmer away in your favorite olive oil. That's it!

As for the dough, making focaccia bread is fairly simple. It's a mix in a bowl kind of dough - meaning, if you have a couple bowls and a spatula you'll be fine!

Focaccia bread is a flat leavened oven-baked Italian bread similar in style and texture to pizza. Many serve it as a side dish to accompany salad or pasta {or be like me and eat it for an afternoon snack}. Traditionally it's cut into squares, strips or triangles.

If this is your first time making bread - this recipe is a good one to start with! Another one that I've made many times of the years is my no-knead artisan bread. An easy one too.

The only hard part about this bread {and I call it hard very, very loosely} is that you do need one hour for it to rise in the bowl, then another 20 minutes to rise in the pan before baking.

In my head that gives you time to do other things around the house. Take a shower! Take a nap! Mow the lawn!

But I have many readers who are very impatient with cooking - so I just wanted to heed warning. I mean of all the breads for you impatient people this is THE ONE.

This bread gets baked in a rimming baking sheet, making a thin bread. I use my 11x15 rimmed baking pan - you can order my exact one HERE.

If you don't have that size of baking pan, a 9x13 pan with work, but your bread will be just a tad thicker and may need a minute or two more time baking. But don't fret, it still turns out amazing!

Whatever pan you use - the fun part comes next. You spread the dough into the pan and taking your finger tips, poke down the dough  - it will look dimply and bumpy.

That is what you want!

See that?

All bumpy and delicious.

Then all that extra infused rosemary and garlic olive oil gets brushed on for more flavor right before baking. Sprinkle on some Parmesan cheese too for good measure.

This focaccia bread only takes 13-15 minutes to bake. You'll want it golden brown and firm to the touch. Your house will smell absolutely amazing.

That might be one of my favorite parts.

The first bite you take with be mouthwatering. Trust me. 

Focaccia bread is dense and hearty. It's soft in the middle with crusty edges. Those dimples we made with our fingers hold all the flavor of the garlic and rosemary.

This bread is great to eat the day of {with pasta perhaps?}, but it also freezes well whole or in individual squares. Maybe cut the pan in half and give some to your neighbor?

They'll love you forever.

If you try this recipe and have an opinion on it {good or bad!} I'd love a review on the recipe card below. This helps other readers to know what to expect. Don't we all cruise around a few reviews before buying something online? 

Well, we do it for new recipes too.

I cannot wait to have you guys try this one!