Rosemary-Garlic Focaccia
A perfect bread to try for beginners or a go-to favorite for seasoned bread bakers. The herb, salt and garlic flavor is a perfect match for the chewy texture. Enjoy as a snack on its own or serve with soup, pasta or salad to round out your meal.
Equipment
- 1 Large rimmed baking sheet
Ingredients
- 1 package (¾ ounce) active dry yeast or quick rise yeast
- 2 teaspoons honey or sugar
- 1-1/3 cups warm water
- ¼ cup olive oil plus additional for bowl, pan and drizzling
- 1-1/2 tablespoons chopped fresh rosemary
- 1 tablespoon finely chopped garlic
- 3-1/2 cups bread flour plus additional for kneading
- 2 teaspoons salt
- 1/4 teaspoon pepper
Toppings
- Olive oil
- Fresh Rosemary Leaves
- Flaky Sea Salt or Coarse Salt
Instructions
- Stir yeast and honey into warm water (see yeast packet for temperature range for the specific yeast) and set aside until foamy, 5 to 10 minutes. Combine olive oil, rosemary and garlic; reserve.
- Stir together bread flour, salt and pepper in a large bowl. Make a well in the center of the flour and add the yeast mixture and olive oil mixture. Stir with a spatula until the mixture forms a “shaggy” dough, soft and wet but dusted with some of the flour that hasn’t yet been incorporated. Turn the dough out onto a lightly floured surface and knead, by hand or in an electric mixer with a dough hook, for 6 to 8 minutes, or until dough is smooth.
- Drizzle a little olive oil into the bottom of the same (or another) mixing bowl to coat the bottom and up the sides of the bowl. Shape dough into a ball and put in the bowl, turn to coat dough with oil. Cover bowl with plastic wrap or kitchen towel and place in a warm, draft free place until doubled in volume, 60 to 90 minutes. (I usually place in my oven without any heat and place a note on the knob to make sure no one turns it on during the rising time.)
- Meanwhile, generously oil a 15-1/2 by 10-1/2 by 1-inch baking pan. Gently push down risen dough and place on prepared pan, pressing evenly to fit pan, but no need to stretch if it doesn’t reach to all the sides. It’s more important that the dough be an even thickness. Poke fingers into dough making indentations or “dimples,” but do not break through the dough. Drizzle with olive oil, allowing it to pool in the dimples, then lightly brush to coat the surface of the dough with the oil. Scatter additional fresh rosemary leaves over dough and cover lightly with plastic wrap. Set pan in a warm, draft free place to allow bread to rise again slightly (it will not double), 15 to 30 minutes.
- Meanwhile preheat oven to 425ºF.
- Remove plastic wrap from risen dough, sprinkle with flaky or coarse salt and place in the center of the preheated oven. Bake until light brown and the underside is firm, 20 to 25 minutes. Remove bread from pan to a cooling grid and allow to cool. Cut focaccia into squares and serve, slightly warm or completely cooled.
- Makes 1 loaf (12 to 15 squares).