Roasted Garlic Rosemary Focaccia Wine Bread

There’s something undeniably comforting about freshly baked bread, especially when it’s infused with the rich flavors of roasted garlic and fragrant rosemary. This Roasted Garlic Rosemary Focaccia Wine Bread is an embodiment of homey goodness, making it perfect for gatherings, cozy nights in, or simply to enjoy with a glass of your favorite wine. As a food blogger and someone who greatly appreciates the simple pleasures of home-cooked meals, I cannot emphasize enough how delightful this bread can be. It brings warmth and joy to any table, inviting everyone to gather around and relish a slice or two.

The key components of this focaccia are straightforward yet incredibly flavorful. We’re talking about 400g of bread flour, which gives the bread its structure, combined with 300g of water to create that beautifully chewy texture. To season the dough, 7g of salt adds depth while 3g of instant yeast ensures it’s light and airy. What really elevates this bread, though, is the addition of 15g of olive oil, which contributes a lovely richness. The star of the show, 1 head of roasted garlic, adds a sweet, mellow flavor that perfectly complements the 2 tablespoons of fresh rosemary sprinkled on top, finishing with a touch of flaky sea salt for texture.

The method for making this focaccia is refreshingly simple. Begin by mixing the flour, water, salt, yeast, and olive oil into a shaggy dough. Allow it to rest briefly, then perform a few stretch and folds to develop its strength. After a bulk fermentation of a couple of hours, you’ll be ready to press the dough into an oiled pan, dimpling it with your fingers and squeezing over that wonderful roasted garlic. Sprinkle with rosemary and flaky salt before baking at 425°F for about 22-25 minutes until it’s golden brown and irresistible. Once baked, slice it up and serve alongside some wine and cheese for a rustic tasting spread that’s sure to please everyone around the table.

This focaccia is truly perfect for a variety of occasions. It’s wonderful for chilly nights, where the warmth of freshly baked bread can really brighten up your evening. It’s also great for potlucks and family gatherings, providing an inviting option to complement a range of dishes. Whether you are sharing it with loved ones or enjoying it solo, this bread is sure to bring a sense of satisfaction that few foods can match.

Why You’ll Love This Roasted Garlic Rosemary Focaccia Wine Bread

• Quick to Prepare: The steps are straightforward, limiting the time between craving and satisfaction.
• Simple Ingredients: You probably have most of these ingredients in your kitchen already.
• Comfort Food: There’s nothing quite like warm, fluffy bread to evoke feelings of home.
• Versatile: Perfect as a side dish or as part of a toppings spread for your favorite dips and cheeses.
• Great for Any Occasion: Whether it’s a casual night or a fancy dinner, this focaccia fits right in.

Bread Flour Tips

Choosing the right bread flour is crucial in achieving that perfect focaccia. Look for a flour with a higher protein content, typically around 12-14%. This will help develop the gluten needed for a chewy texture. If your local store doesn’t carry specialized bread flour, all-purpose flour can work in a pinch, but keep in mind that the final result may be slightly less chewy. Make sure to avoid any flour that has additives or preservatives; simple and natural is the way to go for dedicated bakers.

Options for Substitutions

• Olive Oil: Substitute with melted butter for a richer flavor.
• Rosemary: Try thyme or oregano if you want a different herb profile.
• Bread Flour: You can use all-purpose flour or whole wheat for different textures.
• Salt: Sea salt can replace flaky salt for seasoning.
• Instant Yeast: Active dry yeast can be used but may require a longer proofing time.
• Garlic: For an alternative, consider using shallots for a milder, sweeter flavor.

Watch Out for These Mistakes

One common mistake when making focaccia is overworking the dough. As tempting as it may be to knead vigorously, remember that this dough should remain light and airy, fostering those delicious bubbles. Make sure you follow the resting and stretching phases as instructed.

Another pitfall is not allowing the dough enough time to bulk ferment. Be patient and let the dough double in size; this step is vital for developing flavor and texture.

Also, watch the baking time closely. Ovens can vary, and checking the focaccia for a golden color ensures it’s properly baked. If you take it out too soon, the texture will be dense rather than light and fluffy.

What to Serve With Roasted Garlic Rosemary Focaccia Wine Bread?

This focaccia pairs exceptionally well with a variety of side dishes. Consider serving it alongside a fresh arugula salad topped with a light vinaigrette. It’s also delightful with a charcuterie board featuring assorted cheeses, cured meats, and fruits. Lastly, a flavorful tomato soup can make for a cozy pairing on chilly evenings, pulling all the flavors together beautifully.

Storage Instructions

Store: Keep any leftover focaccia in an airtight container at room temperature for up to 3 days.

Freeze: If you want to store it longer, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months.

Reheat: To enjoy again, reheat slices in the oven at 350°F for about 10 minutes. Alternatively, you can microwave it for about 15-20 seconds, but keep an eye on it to avoid sogginess.

Recipe Info

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 2 hours 55 minutes (including resting and fermenting)
Level of Difficulty: Easy
Servings: 8-10 slices

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 1200-1300
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 220-240g

Ingredients

• 400g bread flour
• 300g water
• 7g salt
• 3g instant yeast
• 15g olive oil
• 1 head roasted garlic
• 2 tbsp fresh rosemary
• Flaky sea salt

Step-by-Step Instructions

Step 1: Mix Dough Ingredients

In a large bowl, combine 400g of bread flour, 300g of water, 7g of salt, 3g of instant yeast, and 15g of olive oil. Mix until all ingredients are combined and form a shaggy dough.

Step 2: Rest the Dough

Let the dough rest for 20 minutes. This resting period allows the flour to fully hydrate, making the dough easier to handle.

Step 3: Stretch and Fold

After resting, perform 3-4 stretch and folds. To do this, stretch one side of the dough, fold it over itself, and repeat on all sides of the dough. This helps develop gluten without heavy kneading.

Step 4: Bulk Fermentation

Cover the bowl with a damp cloth or plastic wrap and let it bulk ferment for 2-3 hours, or until it has doubled in size. Be sure to monitor it so it doesn’t over-proof.

Step 5: Prepare for Baking

Once the dough has risen, gently press it into an oiled baking pan. Use your fingertips to dimple the surface, creating small wells. Squeeze the roasted garlic cloves over the top, sprinkle with fresh rosemary, and finish with flaky sea salt.

Step 6: Bake and Serve

Preheat your oven to 425°F (220°C). Bake the focaccia for 22-25 minutes, or until it is golden brown. Allow it to cool slightly before slicing. Serve warm alongside your favorite wine and cheese.

In conclusion, this Roasted Garlic Rosemary Focaccia Wine Bread is an easy, delicious option that brings people together. I encourage you to try this recipe, share your thoughts, and explore the wonderful world of baking. Whether it’s a simple weeknight dinner or a gathering with friends, this bread will surely enhance the experience. Happy baking!

Roasted Garlic Rosemary Focaccia Wine Bread

A comforting and flavorful bread infused with roasted garlic and rosemary, perfect for gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 8 slices

Course: Appetizers, Breads

Cuisine: Italian

Calories: 140

Ingredients Method Notes

Ingredients

  

For the Dough

• 400 g bread flour Use higher protein bread flour for better texture.
• 300 g water Room temperature.
• 7 g salt Add depth to the flavor.
• 3 g instant yeast Ensure it's fresh for best results.
• 15 g olive oil Can substitute with melted butter.
• 1 head roasted garlic Adds a sweet and mellow flavor.
• 2 tbsp fresh rosemary Can replace with thyme or oregano.
• Flaky sea salt For topping before baking.

Method

 

Preparation

1. In a large bowl, combine 400g of bread flour, 300g of water, 7g of salt, 3g of instant yeast, and 15g of olive oil. Mix until all ingredients are combined and form a shaggy dough.
2. Let the dough rest for 20 minutes to allow the flour to fully hydrate.
3. Perform 3-4 stretch and folds by stretching one side of the dough, folding it over itself, and repeating on all sides.
4. Cover the bowl with a damp cloth or plastic wrap and let it bulk ferment for 2-3 hours, or until it has doubled in size.

Baking

1. Once the dough has risen, gently press it into an oiled baking pan. Use your fingertips to dimple the surface.
2. Squeeze the roasted garlic cloves over the top, sprinkle with fresh rosemary, and finish with flaky sea salt.
3. Preheat your oven to 425°F (220°C) and bake the focaccia for 22-25 minutes, or until it is golden brown.
4. Allow it to cool slightly before slicing and serve warm.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in the oven at 350°F for about 10 minutes.