Rosemary - Garlic Focaccia Bread
This recipe will make the best rosemary - garlic focaccia bread you've ever tasted.
1 package active dry yeast
1 1/2 teaspoon sugar
4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oil, divided
1 1/2 tablespoon dried rosemary, crumbled
5 garlic cloves, minced
1 1/2 teaspoon sea salt or kosher salt for sprinkling
In a bowl, stir together yeast, sugar and 1 3/4 cups lukewarm water and proof for 15 minutes.
Stir in 4 cups of flour, 1 tablespoon of olive oil and 1/2 teaspoon of salt. Mix well, and form into a soft, slightly sticky dough ball.
Transfer to a lightly-oiled clean bowl, turn to coat, and let rise, covered in a warm place for 1 hour.
Knead dough down and press with lightly-oiled hands into a well oiled 15 1/2 x 10 1/2-inch jelly-roll pan and let rise, covered loosely for 30 minutes.
Preheat oven to 375 degrees. Set oven rack in center of oven.
After 30 minutes, dimple dough with your fingers in places.
Drizzle, and spread 3 tablespoons olive oil over dough; sprinkle with rosemary and minced garlic. YOU CAN MAKE A MIXTURE OF THE OLIVE OIL, ROSEMARY AND GARLIC AHEAD OF TIME AND REFRIGERATE UNTIL NEEDED.
Bake for 35 to 40 minutes, or until pale golden.
Let cool for 10 minutes before cutting bread. Serve warm or at room temperature.
8 to 10 servings
|Italian tested and approved!|