Rosemary Garlic Focaccia Bread

By JDARK

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/4 teaspoon fresh ground black pepper
• 1 cup (235 ml) warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 teaspoon honey or maple syrup
• 2 1/2 cups (315 grams) all-purpose flour
• 1/2 teaspoon fine sea salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

Step 2

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

Step 3

Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Step 4

Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

Step 5

Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

Step 6

After 1 hour, heat the oven to 450 degrees Fahrenheit.

Step 7

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).

Step 8

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

Step 9

Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.