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
- 1 1⁄4 oz. dry active packet yeast
- 1⁄2 cup warm water (should not exceed 120°F)
- 6 cups all-purpose flour
- 1 1⁄4 tsp. coarse salt, divided
- 3 Tbsp. fresh rosemary leaves
- 3 cloves garlic, peeled and sliced
- Lightly grease a baking sheet or pizza pan with 1 teaspoon olive oil. In a small bowl, stir together yeast and warm water, and let stand for about 5 minutes, until foamy. Sift together flour and 1⁄4 teaspoon salt.
- Mix together flour mixture, dissolved yeast mixture, and 2 cups 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 rosemary and garlic in 1 teaspoon oil.
- Place dough on prepared pan, pressing it into a disk about 10 inches across. Drizzle rosemary and garlic mixture over dough and use your fingers to gently push 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 bread for 1 hour, until lightly brown. Sprinkle with remaining 1 teaspoon oil and 1 teaspoon salt.