Garlic-Rosemary Focaccia

By tulawdog

Ingredients

• 1/3 cup warm water (about 100 degrees Fahrenheit)
• 2 1/4 teaspoons active dry yeast
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 teaspoons garlic salt
• 1 1/2 cups lukewarm water
• 2 tablespoons extra virgin olive oil, plus more for top of bread
• 1-2 tablespoons fresh, finely chopped rosemary, plus more to serve (optional)
• Coarse sea salt, for sprinkling
• 1/4 cup fresh grated parmesan, for sprinkling

Preparation

Step 1

1. Pour warm water in a large bowl fit to an electric mixer. Sprinkle yeast over top and let rest for 10 minutes.

2. In a medium bowl, whisk flours and garlic salt together; set aside. Pour remaining water and 2 tablespoons olive oil. Add 1/3 of the flour mixture and mix on low speed using a dough hook for 1 minute. Add 1/3 more of the flour mixture, and mix for another minute. Add the last 1/3 of the flour mixture, along with the rosemary, and mix for 5-6 minutes, or until you have a smooth, soft, elastic dough; shape dough into a ball.

3. Grease a large bowl with olive oil and place the dough inside; toss to coat. Cover the bowl with plastic wrap and let rise for 1 hour.

4. Divide dough into two equal sized pieces and shape into 1” high rounds, using your hands. Place them on a large, lightly greased (or parchment lined) baking sheet, cover with a tea towel, and let rise for 30 minutes.

5. Use your thumb (or the handle of a wooden spoon) to create dimples in the dough, by pressing down firmly. Cover, and let rest for another 2 hours.

6. Preheat oven to 400 degrees Fahrenheit and place an oven proof dish half filled with water on the bottom rack. Brush the top of each loaf liberally with olive oil, and sprinkle with salt and parmesan. Bake focaccia in preheated oven for 25-30 minutes, or until the crust is dark golden in colour. Let cool for five minutes on pan, and then transfer to a wire rack to cool for another 10 minutes. Sprinkle with additional rosemary before slicing and serving, if desired.