Garlic and Basil Focaccia

Hello everyone. I know it has been a while but I am finally back with a recipe. Truth be told, I have not been cooking that much recently as we have had two holidays in the space of about 6 weeks and I have been really busy with work in between. I will be doing posts about my holiday foodie experiences soon, however, I thought that today I would tell you one of my absolute favourite recipes; Garlic and Rosemary (or basil, if you cannot get rosemary, like I couldn’t) Focaccia.

Garlic and Basil Focaccia

Recipe adapted from River Cottage Handbook no.3: Bread by by Daniel Stevens)


  • 500g strong white bread flour, and more for kneading
  • 1 7g packet dried yeast
  • 2 teaspoon of sea salt (I use rosemary sea salt, available from Tesco)
  • 325ml warm water
  • 1 tablespoon of extra virgin olive oil
  • 4 garlic cloves, peeled
  • 1 teaspoon dried rosemary
  • Small handful of rosemary/basil, finely chopped
  • more extra virgin olive oil for topping


  1. Put the flour, yeast, 1 teaspoon of sea salt, warm water and extra virgin olive oil in a bowl and mix with your hands until you have a ball of dough.
  2. Flour a surface and put the dough on it and knead it for 10 minutes or so until the dough is smooth and silky and bounces back when pressed lightly.
  3. Lightly cover the dough with olive oil and put in a clean bowl, in a plastic bag for a couple of hours to allow dough to rise.
  4. Grease a baking tray with olive oil and set aside. Meanwhile, bash up the garlic with 1 teaspoon of sea salt in a pestle and mortar, add the dried rosemary and fresh herbs and enough olive oil to cover the garlic. Mix together and set aside.
  5. Get the dough out of the bowl and knock back using your fist and place it on the greased baking tray. Stretch the dough to fit or nearly fit the baking tray and leave it to rise again for another 30 minutes in the plastic bag.
  6. Preheat the oven to as hot as it will be go. Take the dough out of the plastic bag and spoon over the olive oil and garlic mixture. Spread it out all over the bread.
  7. Put the bread in oven. After 10 minutes, turn the temperature down to 200 degrees C and cook for another 10 minutes.
  8. Once golden brown, take out the oven and leave to cool for a few minutes. Cut into chunks and serve warm with olive oil and balsamic vinegar or with a chilli con carne.

I really hope that this is one recipe that you will all try. I know you will love it and shop brought garlic bread, will never taste the same again. It takes time but its worth it.

See you all again soon

Happy Cooking! :-)

PS: Don’t forget the Midlands Food Bloggers Meet Up on Sunday 19th September. The information about is here. Please email if you can attend :-)


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4 Responses to Garlic and Basil Focaccia

  1. What a great recipe and a very nice blog.

  2. Hi. I love garlic going to try this recipe over the weekend.

  3. Pingback: Review Of The Year 2010 | Jo's Kitchen

  4. Pingback: Fresh From The Oven: Favourite Savoury Bread | Jo's Kitchen

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