Description
This recipe shows you how to make soft, flavorful Roasted Garlic Rosemary Focaccia Bread. It is simple enough for any beginner to master.
Ingredients
- 1 1/3 cup warm water (105-110ºF)
- 2 teaspoons sugar
- 1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)
- 3 3/4 cup flour, plus more
- 2 teaspoons kosher salt
- 1/2 cup olive oil, plus more for greasing
- 1 tablespoon chopped rosemary, plus more for topping
- 1/4 cup roasted garlic, roughly chopped
- flaked sea salt for topping
Instructions
- Add the warm water, sugar, and yeast to a 2-cup measuring cup. Stir it and let the yeast bloom for 15 minutes until foamy.
- In a stand mixer bowl, combine the flour, salt, 1/4 cup olive oil, chopped rosemary, and roasted garlic. Mix briefly with the dough hook.
- Pour the yeast mixture into the flour mixture while the mixer runs on low. Increase speed to medium and mix for 4-5 minutes. Scrape down the sides if needed. Add 1-2 tablespoons of extra flour if the dough is too sticky, then form it into a ball by hand.
- Transfer the dough to a greased large bowl. Rub a small amount of olive oil on the dough surface and cover it with plastic wrap. Let it rest in a warm place for 1 to 1 1/2 hours until nearly doubled.
- Preheat your oven to 400ºF and place a rack in the center. Grease a 9×13 dish with 2 tablespoons of olive oil.
- Remove the plastic wrap and place the dough in the prepared dish. Gently push the dough with your fingers to fill the pan. Cover it again and let it rest for 20 minutes.
- Brush the remaining 2 tablespoons of olive oil onto the dough. Poke holes all over the surface, pressing down to the pan. Sprinkle with extra rosemary and flaked sea salt.
- Bake for 20-25 minutes until the top is golden brown and the bread is cooked through. Remove it from the oven, drizzle with a little more olive oil, and let it cool slightly before slicing and serving.
Notes
- You can use 3 3/4 cups of all-purpose flour, or for slightly better results, use 1 1/4 cup bread flour and 2 1/2 cups all-purpose flour.
- To create a warm proofing spot, turn your dryer on high for 4-5 minutes, turn it off, place the covered dough bowl inside, and keep the door closed for 1 hour.
- You can use a hand mixer with a dough hook, a bread dough machine, or knead the dough by hand for about 12-14 minutes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian