Description
For the Focaccia:
3 cups all-purpose flour
1 1/2 tsp salt
1 tsp sugar
1 packet active dry yeast (about 2 1/4 tsp)
1 1/4 cups warm water (110°F)
1/4 cup olive oil, plus more for drizzling
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1/2 tsp coarse sea salt
Directions:
In a large bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
Pour the yeast mixture into the flour mixture and stir until combined. Add 1/4 cup olive oil and mix until a sticky dough forms.
Cover the bowl with a kitchen towel and let the dough rise for about 2 hours, or until it has doubled in size.
Preheat the oven to 400°F (200°C). Grease a baking sheet with olive oil and transfer the dough onto it. Using your fingers, gently spread the dough into a
rectangle about 1/2-inch thick.
Drizzle olive oil over the top of the dough and sprinkle with chopped rosemary, minced garlic, and coarse sea salt.
Bake for 20-25 minutes, or until golden brown on top. Remove from the oven and let cool slightly before slicing.
Serve warm and enjoy with your favorite meal or as a snack!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 2 hours 35 minutes Kcal: 230 per serving Servings: 8 servings
Step-by-Step Guide
1. Activate the Yeast: In a small bowl, combine the warm water (110°F is ideal) with the sugar and yeast. Let it sit for 5-10 minutes until it becomes frothy. This proves the yeast is active.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
3. Form the Dough: Make a well in the center of the flour. Pour in the foamy yeast mixture and the 1/4 cup of olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
4. First Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for 1.5 to 2 hours, until the dough has doubled in size.
5. Shape the Focaccia: Pour a generous tablespoon of olive oil onto a rimmed baking sheet. Transfer the risen dough to the sheet. Using oiled fingers, gently press and stretch the dough to fit the pan, creating dimples all over the surface.
6. Second Rise & Top: Let the shaped dough rest, uncovered, for 20 minutes. Preheat your oven to 400°F (200°C). Drizzle more olive oil over the top, then sprinkle with rosemary, minced garlic, and coarse sea salt.
7. Bake: Bake for 20-25 minutes until deeply golden brown. Transfer to a wire rack to cool slightly before cutting.
Serving Suggestions
This versatile focaccia is perfect torn into chunks and served with:
- A bowl of extra virgin olive oil and balsamic vinegar for dipping.
- Hearty soups, stews, or salads.
- Charcuterie and cheese boards as an edible plate.
- Sliced horizontally to make exceptional sandwiches or panini.
How-to Summary
Combine flour, salt, sugar, yeast, water, and oil to form a sticky dough. Let it rise until doubled. Press into an oiled pan, dimple the surface, and top with rosemary, garlic, and salt. Bake at 400°F for 20-25 minutes until golden.
Frequently Asked Questions
Can I use instant yeast instead? Yes. Simply mix instant yeast directly with the dry ingredients and use warm water as directed, skipping the initial foaming step.
Why is my dough not rising? The water may have been too hot (killing the yeast) or too cold, or your yeast may be expired. Ensure your rising spot is warm.
Can I make the dough ahead? Absolutely. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and baking.
How do I store leftovers? Keep it in an airtight container at room temperature for 2 days. For longer storage, freeze slices wrapped in foil for up to 3 months.
Can I add other toppings? Definitely! Try cherry tomatoes, sliced olives, caramelized onions, or grated Parmesan cheese in addition to or instead of the rosemary and garlic.
Common Mistakes to Avoid
- Using water that is too hot: This will kill the yeast. Aim for 105-110°F.
- Over-flouring the dough: Focaccia dough should be sticky and soft. Resist adding too much extra flour when handling.
- Skimping on oil: Olive oil is key for flavor and texture. Don’t be shy when oiling the pan and drizzling the top.
- Under-baking: The focaccia should be a deep golden brown for the best texture. A pale loaf will be gummy inside.
Conclusion
Making homemade rosemary garlic focaccia is a rewarding process that fills your kitchen with an incredible aroma. This recipe provides a foolproof foundation for a soft, flavorful bread with a crisp, olive oil-rich crust. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve bakery-quality results. Feel free to experiment with different herbs and toppings to make it your own. Enjoy the simple pleasure of warm, freshly baked bread straight from your oven.