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To fully appreciate the beauty of roasted garlic and herb focaccia, it is essential to delve into the history of this remarkable bread. The origins of focaccia can be traced back to ancient times, with roots in the Roman Empire. Ancient Romans knew how to make a simple flatbread, often baked on hot stones, which would eventually evolve into the focaccia we know today. The name "focaccia" itself is derived from the Latin word "focus," meaning hearth or fireplace, a nod to its origins.

Roasted Garlic & Herb Focaccia – Bakery-Quality at Home!

Discover the delightful world of homemade Roasted Garlic & Herb Focaccia, a delicious Italian bread that is soft, airy, and bursting with flavor. This easy-to-follow recipe transforms simple ingredients into bakery-quality bread, infused with the rich taste of roasted garlic and fresh herbs. Perfect for appetizers, side dishes, or as a standalone snack, making focaccia at home is a rewarding experience that will impress your family and friends. Embrace the art of bread-making and enjoy the inviting aroma of freshly baked focaccia in your kitchen.
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Ingredients
  

4 cups all-purpose flour

1 ½ cups warm water (110°F/43°C)

2 teaspoons active dry yeast

2 teaspoons sugar

1 tablespoon sea salt

¼ cup extra-virgin olive oil (plus more for drizzling)

10 cloves roasted garlic, smashed

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme leaves

Flaky sea salt, for topping

Instructions
 

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

    Mix Dough: In a large mixing bowl, combine the flour and sea salt. Pour in the activated yeast mixture and ¼ cup olive oil. Stir with a wooden spoon until a soft dough forms.

      Knead: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.

        First Rise: Grease a clean bowl with olive oil, place the dough in it, and cover with a damp cloth. Let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

          Prepare Roasted Garlic: While the dough rises, wrap garlic cloves in foil with a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for about 30 minutes, or until soft and golden. Once cooled, smash them lightly with a fork.

            Shape Focaccia: Once the dough has risen, gently punch it down and transfer it to a greased baking sheet (about 18x13 inches). Stretch the dough evenly to fit the pan.

              Add Toppings: Use your fingers to create dimples all over the surface of the dough. Scatter the smashed roasted garlic, chopped rosemary, and thyme on top. Drizzle generously with olive oil and sprinkle with flaky sea salt.

                Second Rise: Cover the pan with a clean cloth and let it rise for another 30-45 minutes.

                  Preheat Oven: During the second rise, preheat your oven to 425°F (220°C).

                    Bake: Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.

                      Cool and Serve: Once baked, remove from the oven and let it cool slightly in the pan. Drizzle with a bit more olive oil before cutting into squares. Serve warm or at room temperature. Enjoy your bakery-quality focaccia!

                        Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12 pieces