Rosemary & Garlic Focaccia
Ingredients
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1⁄2 C olive oil
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2 cloves garlic, finely minced
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1 Tbs chopped fresh thyme (or 1 tsp dried)
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1 Tbs chopped fresh rosemary (or 1 tsp dried)
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1⁄4 tsp fresh ground black pepper
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235 ml warm water
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21⁄4 tsp yeast
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1⁄4 tsp honey (or maple syrup)
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21⁄2 C (315 g) all-purpose flour
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1⁄2 tsp fine sea salt
Directions
Make Dough
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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.
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In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
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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.
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Stir in the remaining 11⁄2 cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
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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).
Bake Bread
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After 1 hour, heat the oven to 450°F.
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Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9" by 13" rimmed baking sheet.
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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.
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Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.