06 Rosemary & Garlic Focaccia

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What you’ll learn

Practice making an enriched yeasted bread packed with flavor from garlic, fresh rosemary, and olive oil. Instead of shaping the loaf by hand, you’ll let the highly hydrated dough spread to fill a baking dish and create texture for the bread with your fingertips.

The objectives for this module:

  • Practice techniques for a highly hydrated, enriched bread
  • Impart flavor and texture into a bread with aromatics, herbs, and oil
  • Have fun

Overview & Recap

Required: read this section, all sections in the recipe, and complete the module recap.

1: Rosemary & Garlic Focaccia Overview

Instead of watching video lessons for this module, you’ll be putting your know-how and baking skills into practice. Reference all of the tips and articles we provide now and from Module 1 to support your learning.

Work with a very hydrated, enriched dough for a totally different experience and result that’s full of flavor.

As always, we’ll provide loads of tips with each recipe so you can change them up. We’ll also show you how to batch cook and remix these recipes for different variations when possible. Recipes in this course utilize similar flours so you use up what you buy.

2: Rosemary & Garlic Focaccia Recap

Your Lesson Recaps will be your personal input of progress (photo and written). Grab your baking journal, prepare the Practice Recipe, then complete this recap.

You must complete the recap to complete the module and eventually the course.

Practice Recipe

Required

Remember to always read the entire recipe and all accompanying tips/articles before baking so you have the right ingredients on hand and the tools you need for success.

Garlic & Rosemary Focaccia

Practice working with a very hydrated, enriched dough loaded with flavor from herbs, aromatics, and olive oil. Check out all of the extra know how and tips included.

Go to recipe

Resources

Recommended: read all articles

Helpful and inspiring know how and support for gluten-free bread baking of all kinds. Please make sure that you read through the Troubleshooting / Q&A section if you have questions—your answer is most likely in there.

Extra Learning & Cheat Sheets

Ensure that your bakes go to plan every time with this extra know how and support. Gain an understanding of potential variables and substitutions, get troubleshooting ideas, a general shopping list to get started, tips for caring for your baking vessels, creative inspiration, and much more. Reference these articles as you bake your way through this entire course.

 

 

General Shopping List

Biological Leavening

Oven Differences

Measuring Weight Versus Volume

Proofing Yeast 101

Measuring Flour by Volume

Temperature Conversion Cheat Sheet

General Baking Storage Tips

Why Gluten-Free?

Whole Grains 101

PFCs & Aluminum

Caring for Cast Iron

Shopping Tips for Baking

Shopping Cheat Sheet: Labels & Terms

Gluten-Free Artisan Bread Flours

Gluten-Free Bread Binders & Sweeteners

Bread Baking Tools Overview

The Many Ways to Enjoy Focaccia

Shopping: Appliances & Tools

This is a convenient listing of basic tools called for in this course as well as some “nice to have but not necessary” items that make baking easier and more fun. Read more about each and how we use them here.

Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like. 

 

Nesting Mixing Bowls w/Lids

Silicone Spatula

Wooden Spoons

Assorted Balloon Whisks

Long Serrated Knife

Beeswax Food Wraps

2 QT Baking Dish

Oven Thermometer

Troubleshooting / FAQs: Yeasted Breads

 

What are the best temperatures to keep in mind for yeasted bread?

Loads of tips and temperatures here for starter and dough: Biological Leavening

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Is there a better oven for GF baking? Gas or electric?
Yes. See Oven Differences and then revisit the module lessons for tricks to make any kind work best.

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I have silicone bread pans. I do intend on investing in better bread pans but is it okay for the time being?

Our breads are not tested in silicone pans, due to the fact that they don’t really distribute heat to create a crust like our recommended options do. We love to say “go for it,” but we can’t guarantee results with a silicone pan. If you go there, be sure to let us know how it works for you. We recommend borrowing a recommended pan from a friend, co-worker or family member if you can’t, or don’t want to, invest in one right now. You can repay them with bread!

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Could the water from my tap be inhibiting rise of my dough?”

Yes. Tap water can be highly chlorinated and it could be killing yeast or diminishing their activity. Try filtered/purified, warm water instead.