To start the week with some coziness, a Focaccia is always a good idea. Crisp yet fluffy bread topped with delicious herbs and seasonings. This flavorful focaccia bread is so easy to make, and is perfect for sandwiches, dipping in soups, or enjoying on its own.
The yeast-leavened dough is enriched with rosemary & thyme infused olive oil, roasted garlic and sprinkled with fresh rosemary and sea salt flakes then baked until golden brown and pillowy.
If you’ve never had it before, Focaccia is a flat Italian yeast bread. It’s the perfect accompaniment for pasta, soups & salads and it tastes totally amazing! Or enjoy with some olive oil and balsamic vinegar or with any other topping like roasted veggies, guacamole or make caprese sandwich- it's versatile and happy to make new friends.
⏰ T I M E
prep time - 15 minutes
rest time - 1 hour 5 minutes
cook time - 30 minutes
total time - 1 hour 50 minutes
INGREDIENTS:
1 1/2 cups warm water
3 cups bread flour
1 tsp granulated sugar
1 tbsp active dry yeast
1/2 tsp salt
1 tsp garlic powder
1/2 cup olive oil
2-3 cloves chopped garlic
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp flaky sea salt
WORKING THE MAGIC:
In a stand mixer bowl with the dough attachment, add warm water, sugar and yeast. Give a quick stir to mix and then let it sit for 6-7 minute until the yeast is foamy.
Add 1/4 cup olive oil and salt and garlic powder to the yeast mixture. Set the mixer to low speed, and add flour gradually. Increase the speed to medium-low, and continue mixing the dough for 5 minutes.
Remove dough from the mixing bowl, and use hands to shape it into a ball. Grease the mixing bowl with olive oil and place the dough ball back in the bowl and cover it with a damp towel for cling wrap. Keep it in a warm place and let the dough rise for 45 minutes, or until doubled in size.
After 45 minutes, punch down the center of the dough with your fist. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until the dough has returned to its original size. Flatten the dough into a greased baking tray, spreading the dough towards the corner of the day. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Preheat oven to 425F/220C. Use your fingers to poke deep dents all over the surface of the dough.
Heat remaining 1/4 cup of olive oil in a small pan. Add chopped garlic, thyme and rosemary to the oil and stir well for 10 seconds until fragrant. Remove from the heat and drizzle the olive oil mix evenly all over the top of the dough, and sprinkle sea salt.
Bake for 25-30 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Buon appetito!
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