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5

Garlic Rosemary Focaccia

Focaccia bread with roasted garlic and fresh rosemary is so fluffy and tender. It's easy to make and there is no kneading required.
Prep Time10 minutes
Cook Time20 minutes
Rising Time2 hours
Total Time2 hours 30 minutes
Course: Bread
Cuisine: American, Italian
Servings: 8
Author: Kristin Maxwell

Ingredients

  • 1-1/3 cup Warm water 105°F to 115°F
  • 2 teaspoons Granulated sugar
  • 1 ounce Instant yeast or 2-1/4 teaspoons
  • 3-3/4 cups All purpose flour 480g
  • 2 teaspoons Salt
  • 1/2 cup Olive oil divided
  • 3 sprigs Fresh rosemary
  • 2 Whole garlic bulbs bulbs separated and peeled
  • Coarse salt topping

Instructions

  • Using a thermometer make sure the water is within the range 105°F to 115°F, this is important for the yeast to activate. Add the sugar to the water along with the yeast and allow to sit and froth for 5 minutes.
  • Preheat the oven to 350℉. Add the peeled garlic cloves to a small skillet and bake for about 30 minutes. Chop half of the cloves to add to the dough and reserve the other half for topping the bread.
  • Measure out 3-3/4 cups using the spoon and leveling technique to make sure not too much is added.
  • Add the flour, salt, 1/4 cup of the olive oil, chopped roasted garlic cloves to a stand mixer bowl (with a dough hook) and mix together.
  • Pour the yeast mixture into the flour mixture and slowly mix. Once it seems like it’s mixed, turn up the speed to medium and allow to mix like that for about 5 minutes. Add a little more flour if it seems like the dough is still sticky after this. The dough should be pulling away from the bowl and not sticky to the touch.
  • Empty dough into a large mixing bowl greased with olive oil. Brush the top with more olive oil then cover with plastic wrap.
  • Store in a warm place to allow the dough to rise for 1-1/2 hours. In this time the dough should double in size.
  • Preheat the oven to 400°F.
  • Grease a 9x13” baking sheet, with olive oil. Empty out the dough onto the baking sheet and using your fingers push out the dough evenly, to cover the baking sheet completely.
  • Cover the dough again with plastic wrap and store in a warm place for another 30 minutes.
  • Once the dough has risen again, use your finger to poke holes evenly all over the dough.
  • Brush with more olive oil, sprinkle some roasted garlic cloves and little bits of rosemary all over then sprinkle with coarse salt.
  • Bake in the oven on a middle rack for about 20 minutes.
  • Remove from the oven and brush again, lightly with olive oil.

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