Rosemary Garlic Focaccia Bread
Prep Time
10m
Delicious home made focaccia bread. Dip in balsalmic vinegar and olive oil, or just enjoy it as-is.
Active Time
20m
Inactive Time
1h 30m
Total
2h
Ingredients
Oil Infusion:
1/2 cup extra-virgin olive oil
2 cloves garlic, finely minced
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1/4 tsp fresh ground black pepper
1 cup warm water
1 packet active dry yeast (2.25 tsp)
1/4 tsp honey
2.5 cups (315g) all-purpose flour
1/2 tsp fine sea salt
Directions
Make Oil Infusion:
Combine oil infusion ingredients in a cold medium skillet.
Place pan over low heat and cook, stirring occasionally, until aromatic but before the garlic browns. 5-10 minutes.
Make Dough:
In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
Add 1 cup of flour, and 1/4 cup of the oil infusion. Stir 3-4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1.5 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10-15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let rise for 1 hour.
Bake Bread:
After dough has risen, heat the oven to 450 F.
Use two tbsp of the remaining oil infusion to oil a 9x13 rimmed baking sheet.
Transfer the dough to the baking sheet and press it into the pan.
Use your fingers to dimple the dough.
Drizzle remaining oil infusion over top.
Let the dough rise for 20 minutes, until it puffs slightly.
Bake until golden brown, 15-20 minutes.
Cool baked focaccia bread on a wire rack.
Source:
https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/