Garlic and Rosemary Focaccia
- 2 cloves garlic
- 3 cups bread flour
- 2 1/2 tsp active dry yeast (.25 oz)
- 2 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup water
- 1 tbsp fresh rosemary, chopped
- additional olive oil and coarse salt
Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.
In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes).
Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.
Lightly grease an 8×12-inch baking pan (or a sheet pan) with olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
Cover with a clean dish towel and allow to rise for 30-40 minutes.
Preheat oven to 400F.
Brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt.
Bake for 25-30 minutes until bread is well browned.
Place bread on a wire rack to cool for at least 20 minutes before slicing.
Makes 1 focaccia.