Garlic Rosemary Focaccia: A Taste of Italy's Soul
Details
A fragrant flatbread, kissed with golden garlic and aromatic rosemary, perfect for sharing.
Ingredients
Instructions
**Prepare the Dough
** In a large bowl, whisk together the flour, instant yeast, and granulated sugar. Add the fine sea salt. Gradually pour in the warm water and 3 tablespoons of olive oil, mixing with a wooden spoon or your hands until a shaggy dough forms.
**Knead the Dough
** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
**First Rise
** Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
**Prepare the Pan & Dimple the Dough
** Lightly oil a 9x13 inch (23x33 cm) baking pan with plenty of olive oil. Gently transfer the risen dough to the pan. Using your fingertips, gently press and stretch the dough to fill the pan, creating characteristic dimples.
**Second Rise & Top
** Drizzle more olive oil generously over the surface of the dough. Scatter the thinly sliced or minced garlic and chopped fresh rosemary evenly over the top. Sprinkle with flaky sea salt. Let the dough rise for another 20-30 minutes.
**Preheat Oven
** While the dough is on its second rise, preheat your oven to 400°F (200°C.)
**Bake
** Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The crust should be crisp and the interior soft.
**Cool & Serve
** Once baked, transfer the focaccia to a wire rack to cool slightly. Drizzle with a little more olive oil before slicing and serving warm.
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