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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
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.