Garlic Rosemary Herb Focaccia
Ingredients
The dough
-
2
cups
warm water
-
2
teaspoons
granulated sugar
-
2
teaspoons
instant or active dry yeast
-
¼
cup
extra virgin olive oil
-
1
tablespoon
kosher salt
-
4½–5
cups
all-purpose flour or bread flour
The topping
-
5
tablespoons
extra virgin olive oil
-
2
cloves
garlic, minced
-
3–4
tablespoons
chopped fresh herbs (basil, thyme, rosemary)
-
to taste
coarse salt
-
to taste
freshly ground black pepper
Instructions
- Prepare the dough by whisking warm water, sugar, and yeast, then let it rest.
- Add remaining water, olive oil, salt, and flour to the mixture and beat until combined.
- Knead the dough until it is soft and slightly tacky.
- Let the dough rise in a greased bowl for 2–3 hours until doubled in size.
- Prepare a baking pan by greasing it generously with olive oil.
- Flatten the dough on the prepared pan and let it rest.
- Refrigerate the dough for at least 1 hour, preferably up to 24 hours.
- Remove the dough from the refrigerator and let it sit at room temperature.
- Preheat the oven to 450°F (232°C).
- Prepare the topping by mixing olive oil, garlic, and herbs.
- Dimple the dough and drizzle with the topping, then sprinkle with salt and pepper.
- Bake for 20–23 minutes until golden brown, optionally broiling for the last minute.
Nutrition Facts (estimated)
Servings
2 dozen pieces
Calories
200
Total fat
9g
Total carbohydrates
30g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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