Rosemary and Garlic Focaccia

Hello Dear Reader,

Mmm, holy goodness

I have wanted to make one of these in forever and finally last Wednesday afternoon I bit the bullet and made one. I used my Thermomix to knead the dough and even though it was a stickier dough, it came away from the bowl quite easily, so I am thinking it could be made by hand, you would just need to oil your hands and knead it for longer.

The dough is quite a wet dough and not as easy to handle as my everyday bread dough. You over come this by scraping the kneaded dough from the TM bowl, straight onto a baking tray lined with baking paper and shaping and prodding your focaccia from there, I wouldn't attempt to shape it first and then move it onto the baking tray, I think it would cause tears in the kitchen and who needs that?

Make the flavoured oil first so it has a chance to mingle, I went with classic flavours of Rosemary and Garlic and  I have used finely chopped fresh rosemary, but I think dried rosemary would work just fine.

Two things I would change with this recipe the next time I make it-1. I would add a little less water, more like 1&1/2 cups (I originally used 1&3/4 cup water and found the dough to be a little too wet, so I have changed the below measurements to reflect this) and 2. I wouldn't cover the proving dough with a damp tea towel, I did cover the dough for it's final rise, but when I went to remove the damp tea towel, it was a little stuck to the dough, so please don't do that if it is your normal practice.

Now on with this splendid and amended, recipe-

Ingredients for Rosemary and Garlic Focaccia, clockwise from top right-4 cups bread flour, 1 & 1/2 teaspoons sugar, 3 teaspoons salt, divided, 2 & 1/4 teaspoons yeast, 5 garlic cloves (or less if you don't want it so garlic-y) grated on a microplane, 2 springs fresh rosemary, finely chopped or 2 teaspoons dried rosemary, 1 & 1/2 cups tepid water and 3 tablespoons oil (I used Rice Bran Oil for everything)

In a bowl, combine the grated/minced garlic, oil, finely chopped rosemary and 1&1/2 teaspoon salt, set aside until needed

In the bowl of the Thermomix, add the tepid water, yeast and sugar, mix on speed 2 for 2 minutes

Let prove for 20 minutes or until bubbled and frothy

Now add the flour, 1 tablespoon of the oil, garlic and rosemary mixture and the other half of the salt 

Knead for 6 minutes 

Then scrape into a greased bowl, cover and let prove in a warm spot

Until doubled in volume, about 40 minutes

Now turn out onto a lined, flat, baking tray and gently push and stretch into a rectangle shape measuring approximately 40cm x 27cm

Preheat oven to 200 C. Let dough prove again, uncovered, for 30 minutes or longer if you have time, then stipple the top of the focaccia with your fingertips

Pour over the rest of the oil, garlic and rosemary mixture and using a pastry brush, encourage the flavoured oil into all the little dimples

Pop into a preheated 200 C oven and bake for 20 to 25 minutes or until golden brown and well risen

There you go, a wonderfully easy and quick bread that everyone will love. The combination of garlic and rosemary is just divine as is the texture of the focaccia. It sliced beautifully and is just delicious fresh from the oven. 

Over to you, what ingredient/flavour/herb/spice would you use on your Focaccia?

Have a lovely day

Two Years Ago-Herbs I Grow and Use


  1. Hi
    I don't use a machine but just use my sourdough starter and make bread as normal but add finely diced fresh garlic and oregano from the garden. After the usual rising overnight, the kitchen smells is divine. I divide the mix into 2 and press into rectangle trays and drizzle with olive oil and cover with toppings- anchovy, olives, capsicum, red onion, sundried tomato and feta with sprinkle of extra herbs for one and a bacon, shallot, capsicum and Mersey vale cheese. Allow to rise again and bake 25 mins. Makes great brunch! I also use the same sourdough process and make fruit buns for Easter. I add half cup of honey, heaped teaspoon of cinnamon and mixed spice and a cup of mixed fruit previously soaked in rum. Allow to rise overnight. Next morning, using semolina to make shape round and divide into 12 and roll lightly and place into rectangle tray. Allow couple hours to rise then bake. Beat buns ever! I find using sourdough very versatile and forgiving. Erin

    1. Hello and oh my goodness your breads sound utterly amazing and delicious! I have dabbled in sourdough but I lost my starter somehow a while ago and I have been waiting until it cools down a little to start another one. I especially love the sound of the savoury focaccia’s you make, wish you lived next door to me😉have a lovely day,


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