Rosemary Garlic Focaccia
Rosemary Garlic Focaccia
Yields
One 13x18 loaf
Ingredients
- 2 cups of warm water
- 2 packages of fast rising yeast
- 2 tbsp of sugar
- ¼ cup of olive oil
- ¼ cup vegetable oil (canola)
- 5 ½ cups of flour
- 1 tbsp of salt
For the Topping
- ¼ cup of olive oil
- 2 cloves of minced garlic
- 1 tsp of dried rosemary
- ½ tsp kosher salt (or flaky sea salt)
Instructions
Add the warm water, yeast, and sugar into a bowl. Let sit for 10 minutes until the yeast blooms and starts to bubble. Add the oils, salt, and half of flour. Keep adding flour until the dough is no longer sticky. Need in the mixer for 4 minutes until the dough becomes elastic. Cover the bowl with a towel and let rise until doubled in a warm place.
Oil a rimmed 9×13 sheet tray. Place the dough on the tray and use your fingers to spread the dough into the corners. Cover and let rise until doubled in size.
After the dough has rise, use your knuckles to make many divots on the top of the dough. Generously brush on the oil, garlic, rosemary and salt. Bake at 375 degrees for about 25-30 minutes, or until the loaf is lightly brown on the bottom and JUST beginning to brown on the edges. Cut into squares. Store covered or in a plastic bag for a week, or in your freezer for months.
Shopping List
Pantry Items
- 2 packages of fast rising yeast
- All-purpose flour
- Sugar or honey
- Dried rosemary
- Salt
- Vegetable oil (canola)
- Olive oil
Produce
- 2 cloves of garlic
