Garlic Rosemary Focaccia: A Bread Machine Delight

The scent of rosemary and garlic baking in the oven always takes me back to my Nonna’s kitchen. She’d be humming a tune, flour dusting her apron, as she coaxed the dough into its characteristic dimpled form. This focaccia recipe, adapted for the convenience of a bread machine, captures that same rustic charm and irresistible aroma, filling my home with warmth and comforting memories with every slice.

Recipe Overview

• Prep Time: 2 hours 24 minutes (includes machine’s time)
• Cook Time: 18-24 minutes
• Total Time: Approximately 2 hours 45 minutes
• Servings: Variable, depends on slice size
• Yield: 2 9-inch round loaves
• Dietary Type: Vegetarian

Ingredients

• 4 cloves garlic
• 2 cups whole wheat flour
• 1 cup bread flour
• 1 1/2 tablespoons powdered milk
• 1 1/2 teaspoons sea salt
• 1 1/4 cups water
• 7 tablespoons olive oil, divided
• 1 1/2 teaspoons honey
• 4 teaspoons yeast
• 8 teaspoons minced basil
• 2 teaspoons rosemary

Equipment Needed

• Bread machine
• Two 9-inch round cake pans
• Small bowl

Instructions

1. Prepare the Garlic: Crush two of the garlic cloves.
2. Load the Bread Machine: Place the crushed garlic into your bread machine pan, followed by the whole wheat flour, bread flour, powdered milk, sea salt, water, 3 tablespoons of olive oil, honey, and yeast. Note: Follow your bread machine’s instructions regarding the order of ingredients – some machines require liquid ingredients first, while others prefer dry ingredients first.
3. Add Herbs (Optional): At this stage, you can add some of the minced basil and rosemary to the bread machine pan if desired.
4. Select Dough Cycle: Place the bread pan inside the bread machine and close the lid. Program the bread machine for the whole wheat dough mode.
5. Rest the Dough: Once the dough cycle is complete, turn the dough out onto a lightly floured surface. The dough will be quite sticky, so avoid adding more flour unless absolutely necessary to prevent sticking.
6. Divide and Rest Again: Divide the dough into two equal pieces. Cover the dough pieces and let them rest for at least 10 minutes. This allows the gluten to relax, making the dough easier to handle.
7. Prepare Garlic-Herb Oil: Crush the remaining two garlic cloves. In a small bowl, combine the crushed garlic with the remaining minced basil, rosemary, and the remaining 1/4 cup of olive oil. Add salt to taste, if desired.
8. Prepare Baking Pans: Oil two 9-inch round cake pans.
9. Shape the Focaccia: Gently place one piece of dough into each prepared cake pan. Using your fingertips, gently press and stretch the dough to fill the pan, creating the signature dimples in the focaccia.
10. Brush with Garlic Oil: Generously brush the top of each dough round with the prepared garlic-herb oil, ensuring it settles into the dimples.
11. Bake: Bake in the bottom third of a preheated oven at 400°F (200°C) for 18-24 minutes, or until the focaccia is golden brown and cooked through. The baking time can vary slightly depending on your oven, so keep a close eye on it. A good indication of doneness is when the bottom of the focaccia sounds hollow when tapped.
12. Cool and Serve: Remove the baked focaccia from the oven and let it cool slightly in the pans before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

• Sticky Dough: The dough is intentionally sticky. Embrace the stickiness rather than adding excessive flour, which can result in a dry focaccia. Use a light touch and flour your hands as needed.
• Herb Infusion: For a more intense herb flavor, gently warm the olive oil with the garlic and herbs in a small saucepan over low heat for a few minutes before using it to brush the focaccia. Be careful not to burn the garlic.
• Doneness Check: If you’re unsure if the focaccia is fully cooked, insert a toothpick into the center. If it comes out clean, the focaccia is done.
• Even Baking: Rotating the baking pans halfway through the baking time will help ensure even browning.
• Salt Bae Moment: Sprinkle flaky sea salt over the focaccia immediately after removing it from the oven for added flavor and texture.

Serving & Storage Suggestions

Garlic Rosemary Focaccia is best served warm, either on its own or as an accompaniment to soups, salads, or pasta dishes. It’s also delicious as a base for sandwiches or bruschetta.

• Serving: Drizzle with extra virgin olive oil and a sprinkle of fresh herbs for an elegant presentation.
• Room Temperature Storage: Store cooled focaccia in an airtight container at room temperature for up to 2 days.
• Refrigerator Storage: For longer storage, wrap the focaccia tightly in plastic wrap and store it in the refrigerator for up to 5 days.
• Freezer Storage: Focaccia can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, wrap the focaccia in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual slices in a toaster oven or microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1135 kcal	N/A
Total Fat	53g	81%
Saturated Fat	8g	41%
Cholesterol	6mg	1%
Sodium	1781mg	74%
Total Carbohydrate	146g	48%
Dietary Fiber	17g	67%
Sugars	7g	N/A
Protein	28g	55%

Variations & Substitutions

• All White Flour: If you don’t have whole wheat flour, you can use all bread flour instead. The texture will be slightly different, but it will still be delicious.
• Gluten-Free: Substitute the regular flour with a gluten-free bread flour blend. You might need to adjust the liquid slightly.
• Different Herbs: Experiment with other herbs, such as thyme, oregano, or sage.
• Toppings: Add other toppings, such as olives, sun-dried tomatoes, or caramelized onions, before baking.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic-herb oil for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Why is my focaccia dough so sticky?

A: Focaccia dough is naturally sticky due to the high hydration level. This is what gives it its characteristic soft and chewy texture. Avoid adding too much extra flour.

Q: Can I make this recipe without a bread machine?

A: Yes, you can! Combine all the ingredients in a large bowl, knead for 8-10 minutes, and then let it rise for 1-1.5 hours before proceeding with the recipe.

Q: How do I prevent the bottom of the focaccia from burning?

A: Baking the focaccia in the bottom third of the oven helps to prevent the bottom from burning. You can also place a baking sheet on the rack below the focaccia to deflect some of the heat.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.

Q: What’s the best way to reheat focaccia?

A: Wrapping the focaccia in foil and warming it in a 350°F (175°C) oven for 10-15 minutes will give you the best results. Avoid microwaving, as it can make the focaccia tough.

Final Thoughts

This Garlic Rosemary Focaccia recipe is a wonderful way to bring the taste of Italy into your home. The bread machine makes the process incredibly simple, while the combination of aromatic garlic and rosemary creates a truly unforgettable flavor. Don’t be afraid to experiment with different herbs and toppings to create your own signature focaccia. I encourage you to try this recipe and share your creations with loved ones. It pairs perfectly with a glass of Italian red wine and a warm bowl of minestrone soup! Buon appetito!