Garlic Focaccia Bread Recipes

ROSEMARY - GARLIC FOCACCIA

I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

Provided by evelynathens

Categories Yeast Breads

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Rosemary - Garlic Focaccia image

Steps:

In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
Preheat oven to 375 degrees F. Set rack in center of oven.
Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

Ingredients

1/4 ounce active dry yeast (one envelope)
1 1/2 teaspoons sugar
4 -4 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crumbled
3 -5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
1 1/2 teaspoons sea salt or 1 1/2 teaspoons kosher salt

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4.9/5 (89)
Category Bread & Baking
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Total Time 1 hr 50 mins

Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.
Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)
Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.

Garlic Focaccia Bread Recipes

ROSEMARY - GARLIC FOCACCIA

I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

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