Garlic Rosemary Focaccia
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🥖 Garlic Rosemary Focaccia Bliss 🧄
Golden on the outside, pillowy on the inside, and infused with the irresistible aroma of garlic and rosemary—this focaccia is pure comfort with a touch of wow factor. It’s the kind of bread that makes dinner guests swoon but still feels right at home on a cozy night in. Pair it with cheese, dunk it into hearty soups, or enjoy it alongside your morning eggs. However you slice it, this bread feeds both belly and soul. 💛
Garlic Rosemary Focaccia
Yield: 1 pan of focaccia
1 tablespoon instant or active dry yeast
1½ cups warm water (105 to 115 degrees)
1 tablespoon granulated sugar
1 pound, 4 ounces bread flour (about 4 1/2 cups), plus more as needed
1 tablespoons kosher salt
1/3 cup extra-virgin olive oil, plus more for coating the sheet pan
3 garlic cloves, peeled and thinly sliced
1/4 cup fresh rosemary leaves
Sea Salt, to taste
In the bowl of a stand mixer, dissolve the yeast in warm water. Add the sugar and mix with the paddle attachment until combined. Turn mixer off and add 1 pound of flour and salt. Mix again until thoroughly blended. Turn the mixer off and change the attachment to the dough hook. Knead until smooth and elastic, about 5 minutes. Add remaining flour as necessary to keep the dough from sticking, but it should remain soft. The dough should pull away for the sides and become a ball around the hook attachment. Remove the dough from the mixer and form the back into a ball, transfer to an oiled large mixing bowl, flip the dough to cover it with oil. Cover bowl with plastic wrap and allow the dough rise in a warm place until it doubles in bulk, about 1-1/2 hours. The dough may be made up to this point, punched down, and kept covered and chilled overnight. Allow the dough to return to room temperature before proceeding with the recipe.
Preheat oven to 450-degrees F and place a rack in the center. Press the dough evenly into a well-oiled rimmed baking sheet and let it rise in a warm place, covered loosely, for 30 minutes to 1 hour or until almost doubled in size. Combine 1/3 cup oil, garlic, and rosemary leaves in a small mixing bowl and set aside. Using fingertips, dimple the dough evenly across the surface to make 1/4-inch-deep indentations. With a silicone pastry brush, coat the focaccia with the garlic and rosemary oil and sprinkle lightly with sea salt. Place in preheated oven and bake for 20 to 25 minutes or until the top is golden brown. Allow the focaccia to cool in the pan on a wire rack and serve warm or at room temperature.
Equipment:
stand mixer with paddle attachment and dough hook or hand mixer
plastic wrap
oven
rimmed baking sheet or 9x13 pan
wire cooking rack
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