Garlic Focaccia with Rosemary
This focaccia is great with soup or salad for a light lunch. Serve warm with fresh-grated Parmesan cheese.
Serves: 10Hands-on: 20 minutesTotal: 3 hours 5 minutesDifficulty: Easy
- 3 tsp. olive oil, divided
- 1¼ oz. dry active packet yeast
- ½ cup warm water (should not exceed 120°F)
- 6 cups all-purpose flour
- ¼ tsp. salt
- 2 cups water
- 3 Tbsp. fresh rosemary leaves
- 3 cloves garlic, peeled and sliced
- 1 tsp. kosher salt
- Lightly grease a baking sheet or pizza pan with 1 teaspoon of the olive oil. In a small bowl, stir together the yeast and warm water, and let stand for about 5 minutes, until foamy. Sift together the flour and salt (you may need more or less flour depending on level of humidity).
- Mix together the flour, dissolved yeast mixture, and the water by hand or in a mixer with a dough hook at slow speed for 3 to 5 minutes, until the dough forms into a ball. Remove from the bowl, cover with a clean kitchen towel, and let rest on a floured surface for 1 hour.
- Toss the rosemary and garlic in 1 teaspoon oil.
- Place the dough in the prepared pan, pressing it into a disk about 10" across. Use your fingers to gently push the garlic and rosemary into the bread, evenly distributing them over the entire surface. Cover with a kitchen towel and let rise in a warm place for about 1 hour.
- Preheat oven to 425°F. Bake the bread for 1 hour, until lightly brown. Sprinkle with remaining oil and the salt.