Ingredients
Method
- Follow these easy steps to create Garlic and Rosemary Focaccia.
- In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine all-purpose flour and salt.
- Pour the frothy yeast mixture into the flour mixture, then add ¼ cup of olive oil.
- Mix until combined. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook attachment for approximately 5 minutes.
- Place the dough in a well-oiled bowl. Cover with a damp towel and let it rise in a warm spot for 1 hour, or until doubled in size.
- Grease a baking sheet or a 9x13-inch pan with olive oil.
- Once risen, punch down the dough. Transfer it to the prepared pan and stretch it to fit evenly.
- Cover the dough with a towel and let it rise again for 30 minutes.
- Preheat the oven to 425°F (220°C). After the dough has risen, use your fingers to create dimples all over the surface. Generously drizzle with more olive oil and sprinkle with minced garlic, chopped rosemary, and sea salt.
- Place the focaccia in the preheated oven. Bake for 25-30 minutes, or until golden brown and sounding hollow when tapped.
- Remove from the oven. Let it cool for a few minutes in the pan before transferring to a wire rack. Serve warm.
Nutrition
Notes
Ingredient Swap: I've often swapped out the fresh rosemary for a tablespoon of dried Italian herb blend when I'm in a pinch, or for fresh thyme when I want a slightly different aromatic