Easy to make Focaccia Bread is flavored with garlic and earthy rosemary. The perfect dipper for your pasta sauce or use to make a hearty sandwich.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting Time1 hourhr10 minutesmins
Course: Bread
Cuisine: Italian
Keyword: Focaccia
Servings: 8
Calories: 359kcal
Author: Kellie
Cost: $10
Equipment
1 13 x 9 baking pan
Ingredients
1lb4 cups strong white bread flour
1tspsalt
2 1/4tspsinstantfast-action yeast
6tbspolive oildivided, plus 2 tbsp extra for greasing
1 1/4cupswarm water
8garlic clovesthickly sliced
5sprigs rosemary
1/2cupParmesan
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment put the flour, salt and yeast. Add the 3 tbsps of olive oil and water and mix to a shaggy dough.
Turn the mixer to a slow speed and knead for 10 minutes or until you have a smooth and stretchy dough. (The dough should feel tacky so don’t be tempted to add more flour.)
Lightly oil a large bowl with a drizzle of olive oil. Tip the dough into it, turn the dough in the oil then cover with plastic wrap and leave to rise in a warm place for about an hour or until the dough has doubled in size.
Pour 2 tbsp olive oil into a 13” x 9” baking pan, use your hands to spread it all around the pan and up the sides.
Tip the risen dough into the pan and use your hands to stretch it into shape so that it fills the pan. Cover with plastic wrap and leave in a warm place for 45 minutes or until the dough has almost doubled in size. Preheat the oven to 425ºF.
When the dough is ready it will spring back slowly when you touch it with your finger. Dig your fingertips into the dough making deep holes across the surface of the dough.
Poke the sliced garlic into the holes then tear the rosemary into small sprigs and press them in too.
Drizzle over 3 tbsps of olive oil and scatter over half of the Parmesan.
Bake in the center of the preheated oven for 20 minutes or until the Focaccia is a pale golden brown.
Remove from the oven and top with the remaining Parmesan.
Slice, serve and enjoy!
Notes
We love a very garlicky Focaccia but if you don’t want it as potent you can reduce the garlic by half.• When making Focaccia you need to plan enough time to allow the dough to rise at each stage. Putting the dough in a warm place will encourage the yeast. Look for a dough that has doubled at the first stage and a dough that springs back when touched after the second rise.• Storage: Store in an airtight container at room temperature. Focaccia is best eaten on the day it’s made. It freezes really well for up to 3 months