This delicious garlic and Rosemary Focaccia Bread recipe is easy to make, and topped with fresh garlic and rosemary, olive oil. perfect of crunchy and flaky on the outside and pillowy soft on the inside. Perfect for dipping in olive oil and balsamic vinegar
Garlic and Rosemary Focaccia Bread
- 1 1/3 cup warm water
- 1 teaspoons sugar
- 1 package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 teaspoons kosher salt
- 2 sprigs fresh rosemary
- 1 large head garlic
- ¾ teaspoon flaky sea salt
- Proof the yeast. Add warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Knead the dough.Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil then place the dough ball back in the bowl and cover it with towel.and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Turn the dough onto a floured surface, and roll it out into a large rectangle the dough is about 1/2-inch thick Cover the dough again with the towel, and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Transfer the dough to a large baking.dish Use your fingers to poke deep
dents all over the surface of the dough. Drizzle olive oil evenly all over the top of the dough, and
sprinkle evenly with the fresh rosemary and garlic needles and sea salt. - Bake for 20 minutes, or until the dough is slightly golden and cooked through.Remove from the oven Slice and serve warm enjoy.
