Rosemary + Garlic Focaccia
*Adapted from Sally’s Baking Addiction recipe
(Veg, V) • Serves 10
Focaccia is a great recipe for first-time bread bakers. Originating from Northern Italy, it is known for its’ dimpled crust and rich olive oil flavor. In my opinion, there are four secrets to making perfect focaccia: high-quality extra virgin olive oil, coarse sea salt, allowing the dough to rise and rest fully, and eating your focaccia immediately! The unfortunate thing about this bread is that it doesn’t keep well, even when wrapped securely. Good thing it’s so yummy!
Ingredients
*For the bread*
2 cups (480 ml) warm water (100-110F)
2 teaspoons sugar
2 teaspoons instant or active dry yeast
¼ cup (60ml) good quality extra virgin olive oil
1 tablespoon kosher salt
5 cups bread flour, plus more for dusting
*For the toppings + pan*
½ cup good quality extra virgin olive oil, divided into two portions
3-4 cloves garlic, minced
4 tablespoons chopped fresh rosemary
Coarse sea salt
Freshly ground black pepper
Method
1. Whisk half the water (1 cup), sugar, and yeast together in a bowl of your stand mixer fitted with a dough hook. Cover with a clean dish towel and allow to rest for 5 minutes.
2. Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for about 20 seconds, then add 4 cups (520g) more flour. Turn the dough onto a lightly floured surface. With floured hands, knead the dough for 8-10 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time. Poke the dough with your finger, if it slowly bounces back then it is ready to rise. If not, keep kneading.
3. Grease a large bowl with 2 tablespoons of olive oil. Place the dough in the bowl, turning it to coat all the sides in oil. Cover the dough with a clean kitchen towel and allow it to rise at room temperature for 2-3 hours or until it has doubled in size.
4. Generously grease a 12x17 inch baking pan with ¼ cup of olive oil. A pastry brush is helpful here. This will be the base layer of the bread.
5. When the dough is ready, punch it down to release any air bubbles. Place the dough on the oiled baking pan then stretch and flatten the dough to fit the pan. Do not tear the dough. It’s sometimes easier to stretch the dough if you allow it to rest for 15 minutes on the pan first. This allows the gluten to settle.
6. Cover the dough tightly with plastic wrap and allow it to sit in the refrigerator for at least 1 hour or up to 24 hours. I recommend allowing it to sit for the whole 24 hours to develop the best flavor.
7. Remove the dough, keeping it covered, and allow it to come to room temperature as you preheat the oven and prepare the toppings.
8. Preheat oven to 450F. Allow it to heat for at least 15 minutes.
9. Whisk ¼ cup olive oil with garlic and rosemary. Set aside.
10. Using the tips of your fingers, dimple the dough all over the surface. These dimples will act as little pockets to hold in the olive oil, salt, pepper, and herbs. Drizzle the olive oil mixture over the top of the entire bread. Using a pastry brush spread it all over the top. Sprinkle it with coarse sea salt and freshly ground black pepper.
11. Bake for 20-25 minutes or until golden brown.
12. Cut and serve immediately!