Shaved Garlic and Rosemary Focaccia

By á-13856

SAY F-O-C-A-C-C-I-A! And I will appear! This bread is so easy and delicious. You can change the toppings to whatever your heart desires.
I like using this bread to make slidewiches for a small group using genoa salami, black olives, and really good cheese, etc...
The sea salt on top makes FLAVORFUL FIREWORKS in your mouth. HMMMMMMM!

Ingredients

• Yield: 2 pans of focaccia (1/4 sheet pans)
• 2 T instant dry yeast
• 3 c warm water 105-115 degrees
• 1/4 c sugar
• 2 pounds, 8 oz unbleached all purpose flour, divided
• 2 tsp kosher salt
• 1/3 c extra virgin olive oil, plus more for coating the sheet pan
• 3 garlic cloves, peeled and thinly sliced
• 1/2 c fresh rosemary leaves
• 1 T sea salt

Preparation

Step 1

In a large mixing bowl, dissolve the yeast in warm water and allow to sit for 5 to 10 minutes, or until mixture is foamy. If mixture doesn’t foam, discard and start again with a new batch of yeast.

Add the sugar, 2 pounds of flour, and salt, and mix either by hand or with a stand mixer fitted with a paddle attachment until the mixture is thoroughly blended. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 5 minutes. Add remaining flour as necessary to keep the dough from sticking, but it should remain soft. Form the dough into a ball, transfer to an oiled large mixing bowl, and turn it to coat the dough with oil. Cover bowl with plastic wrap and allow the dough rise in a warm place until 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 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 1 hour or until almost doubled in bulk. Combine 1/3 cup olive oil, garlic, and rosemary leaves in a small mixing bowl and set aside.

Using your fingertips, dimple the dough evenly across the surface to make ¼ inch deep indentations. Using a silicone pastry brush, coat the focaccia with the garlic, 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 a wire rack and serve warm or at room temperature, or split for sandwiches if desired.

Note:
Flour, sugar, salt yeasty water
On the reserved (8oz) flour. Add 1/8th of the flour until the dough is no longer sticky.
If the dough bounces back with dimpled with your fingertip it is not ready.
If the dough holds small indention the dough is ready.
The dough should be Tacky not sticking to your hand.
Divide the dough into two even pieces, freeze one half and bake the other half in a ¼ sheet pan.