Rosemary Garlic Focaccia Bread


Ingredients :

  • 1/2 cup olive oil
  • 4 garlic cloves, finely minced
  • 2 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 teaspoon Lacelle Apiary honey (local supplier just on outskirts of Ottawa)
  • 2 1/2 to 2 3/4 cups all-purpose flour
  • 1/2 teaspoon sea salt


1. In a medium pot, combine olive oil, minced garlic, thyme and rosemary. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

2. In a large bowl, combine the warm water (108-110 F), yeast, and honey. Make sure the yeast isn’t too old, may not activate.  Stir a few times then let sit for 5 minutes.  You want the yeast to activate or start growing.

3. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the mixer bowl with yeast and honey. Turn on low speed until the flour has moistened.  Add in the remaining 1 1/2 cups of flour. You may need to turn your mixer off and scrape down the sides of mixing bowl to get everything.  I will put the salt on top of the bread before I bake it instead of adding at this time.

4. When the dough comes together, transfer to a floured surface and knead 10 to 15 times until smooth.  You want to use the back of your palms when kneading dough.  Be sure to only do it 10-15 times.  If you over knead, dough may become tough and turn out dense as opposed to fluffy and airy.

5. Transfer the dough to a large oiled bowl, cover with a warm, damp towel or saran wrap and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).


6. After 1 hour, heat the oven to 450 degrees Fahrenheit.

7. Punch the dough down to release the air.  It will decrease drastically but that’s alright.  Oil bottom of your baking pan with leftover oil mixture. Lift dough out of bowl and put on baking tray.  Spread the dough out by using you finger tips.  You will be punching it down and spreading with your finger tips at the same time.  Once it fills the pan, let it sit anywhere from 5 – 20 mins.  Use the rest of the oil mixture to coat the top of the bread.  It’s best to use a pastry brush if you have one.

8. Put it in the oven for 15-20 minutes.  I like to bake for 15 minutes and check after that.  After you take your bread out go along the sides of your pan with a metal spatula and release the dough.  Put it on a wire rack to cool down.


Bon Appetit

Dean Otto, Purchasing Manager