Imagine walking into your kitchen and being enveloped by the irresistible aroma of freshly baked focaccia, its golden crust glistening with olive oil and sprinkled with fragrant garlic and rosemary. This Italian classic is not just bread; it’s a culinary experience that will transport your taste buds straight to the sun-kissed hills of Tuscany. Whether you're hosting a dinner party or simply indulging in a cozy night in, this focaccia recipe is sure to impress and satisfy. Ready to elevate your baking game and fill your home with mouthwatering scents? Let’s dive into the art of making the perfect focaccia with garlic and rosemary!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 cups warm water
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for topping
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5-10 minutes until the mixture becomes frothy and bubbling, indicating the yeast is active.
- Add olive oil to the yeast mixture and stir gently to combine.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy, soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer to a well-oiled rectangular baking sheet, spreading it out evenly with your fingers.
- Use your fingertips to create deep dimples across the surface of the dough.
- Sprinkle minced garlic and chopped rosemary evenly over the dough.
- Drizzle additional olive oil over the surface and generously sprinkle with coarse sea salt.
- Let the focaccia rest and rise again for 20 minutes while preheating the oven to 425°F (220°C).
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the top is crisp and light golden.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing.
- Serve warm, optionally drizzled with extra olive oil and sprinkled with additional fresh rosemary.
Tips
- Proof Your Yeast: Ensure your yeast is fresh by checking the expiration date. A frothy mixture after 5-10 minutes indicates it's active and ready to work its magic.
- Kneading Technique: When kneading the dough, use the heel of your hand and push it away from you, then fold it back over itself. This technique helps develop gluten, giving your focaccia the perfect texture.
- Dimple Effect: Don’t skimp on the dimples! Pressing your fingertips deep into the dough creates pockets that hold the olive oil, garlic, and rosemary, enhancing the flavor and texture.
- Resting Time: Allowing the dough to rest and rise properly is crucial. A warm, draft-free environment helps it double in size, resulting in a light and airy focaccia.
- Baking Perfection: Keep an eye on your focaccia as it bakes. Ovens can vary, so check for a golden-brown color and a crispy top.
- Serving Suggestions: For an extra touch, serve your focaccia warm with a drizzle of high-quality olive oil and a sprinkle of fresh rosemary for added flavor.
- Storage Tip: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days or freeze for longer freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
