Well, the kids and I are obsessed.

I’ve made this easy focaccia bread studded with fresh garlic and rosemary every day for the last three days (plus several more batches last week)–and no one is complaining.

That’s because focaccia bread with garlic and rosemary is basically heaven in your hand.

Soft and fluffy with JUST a little crisp on the edges, filled with salty flavor, you can’t serve a loaf of this focaccia bread and expect to have even one bite left. Not possible.

We fell in love with the idea of making our own focaccia bread the same way zillions of others have: watching a crazy charming chef named Samin travel through Italy in the first episode of Salt, Fat, Acid, Heat (available on Netflix now).

She described the origin of focaccia bread as a quick lunch for Italian fishermen who needed something hearty and fast to grab and go, “maybe with a little glass of white wine.” Enter, homemade focaccia bread that’s drenched in filling, satisfying olive oil.

My kids LOVE THIS FOCACCIA BREAD SO MUCH we are going to make it for school lunches this fall for sure. Minus the wine.

How to Make Easy Focaccia Bread with Garlic & Rosemary

Making focaccia bread is so much easier — and so much yummier — than you’ll ever believe. Here are the step-by-step instructions with photos (recipe below):

Prep the oil and prove the yeast.

Pour warm water (it should feel like bathwater) into a large mixing bowl. Sprinkle yeast and sugar and stir. Allow to sit until foamy, 5-10 minutes.

In the meantime, heat the olive oil, minced garlic and rosemary in a small saucepan over low heat for a couple of minutes, until you can smell both–but don’t let the garlic turn brown.

2. Mix the dough.

When the yeast mixture looks foamy, add 1 cup of flour plus 3 tablespoons of the olive oil mixture. Stir and allow to rest for 5 minutes.

Add remaining 1 1/2 cups flour plus salt. Stir until your focaccia bread dough forms.

3. Knead

Pour the focaccia bread dough onto floured surface and knead for 2-3 minutes until it transforms from sticky to smooth.

4. Rise.

Wash out the mixing bowl (or get a second) and slather the inside with about 2 teaspoons of olive oil. Place the focaccia bread dough inside. Cover with a towel that’s wet and warm. Place in a warm spot (like a sunny window) to rise for 1 hour.

5. Press into pan and poke.

Line a 9×13-inch baking sheet with a piece of parchment paper, allowing the edges to come up the sides (this is handy for lifting the bread out of the pan to slice later). Pour 2 tablespoons of the olive oil/garlic/rosemary mixture into the pan, on top of the parchment paper.

Press the dough into the pan (put a little olive oil on your fingers if needed). Now really press: With your index and middle fingers, PRESS down on the dough so you make a divot. Repeat until you’ve got as many holes as possible. That’s how focaccia bread gets all of its texture!

Pour the rest of the olive oil/garlic/rosemary mixture over the top of the bread. Preheat the oven to 450 degrees F, and allow the dough to rest while it heats.

6. Bake.

Bake for 15-20 minutes in a regular oven, 10 minutes on convection setting.

Allow to cool for 5 minutes. Pull up on the parchment paper to transfer the bread to a cutting board. Slice and enjoy.

Recipe: Easy Focaccia Bread with Garlic and Rosemary

Easy Focaccia Bread with Garlic & Rosemary

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Making focaccia bread is a start and stop process–the whole thing takes about 2 hours — but trust me, it’s very, very worth it.

Author: charityc

Ingredients

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1 cup warm water

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon sugar

1/2 cup extra virgin olive oil

2 garlic cloves, minced (or 2 teaspoons)

2 tablespoons fresh rosemary, finely chopped (about 2 sprigs)

1/4 teaspoon freshly cracked pepper (about 4–5 cracks on a pepper grind)

2 1/2 cups all-purpose flour

1 teaspoon salt

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Instructions

Pour warm water (like bathwater) into a large mixing bowl. Sprinkle yeast and sugar and stir. Allow to sit until foamy, 5-10 minutes.

In the meantime, heat the olive oil, garlic and rosemary in a small saucepan over low heat for a couple of minutes, until you can smell both but don’t let the garlic turn brown.

When the yeast mixture looks foamy, add 1 cup of flour plus 3 tablespoons of the olive oil mixture. Stir and allow to rest for 5 minutes.

Add remaining 1 1/2 cups flour plus salt. Stir until dough forms.

Pour dough onto floured surface and knead for 2-3 minutes until it transforms from sticky to smooth.

Wash out the mixing bowl (or get a second) and slather the inside with about 2 teaspoons of olive oil. Place the dough inside. Cover with a towel that’s wet and warm. Place in a warm spot (like a sunny window) to rise for 1 hour.