Rosemary - Garlic Focaccia
- Ready In:
- 1hr 25mins
- 1⁄4 ounce active dry yeast (one envelope)
- 1 1⁄2 teaspoons sugar
- 4 - 4 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons dried rosemary, crumbled
- 3 -5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
- 1 1⁄2 teaspoons sea salt or 1 1/2 teaspoons kosher salt
- In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
- Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.
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Definitely increase the salt to 2 tsp diamond kosher salt. Skip garlic to cook this at 450F x 25mins for a good crust. Fold the dough in on itself 4-8 times 30 minutes into the first rise to help build gluten for airier crumb. America's Test Kitchen recommends waiting to press the dough into the pan until after the 30 minute rise (i.e. leave dough in pan as-is for 30 minutes, then press into pan, dimple, season, etc) then rest additional 10 minutes before baking.