Roasted Garlic & Rosemary Focaccia: A Garlicky Hug from Italy
Details
Unleash your inner garlic fiend with this impossibly fluffy and flavorful Italian bread!
Ingredients
Instructions
Roast the Garlic
Preheat your oven to 400°F (200°C). Slice off the very top of each garlic head, exposing the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap each head loosely in aluminum foil and roast for 30-40 minutes, or until the cloves are very soft and golden. Let cool slightly, then squeeze the roasted garlic cloves out of their skins and mash them into a paste.
Activate the Yeast
In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes, or until foamy.
Mix the Dough
Add the flour, salt, 2 tablespoons of olive oil, and the mashed roasted garlic to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
Knead and Rise (First)
Transfer the dough to a lightly oiled surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes. Place the dough in a well-oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare for Baking
Gently punch down the risen dough and transfer it to a 9x13 inch (23x33 cm) baking pan generously drizzled with olive oil. Gently stretch the dough to fill the pan.
Second Rise and Dimpling
Cover the pan again and let the dough rise for another 30-45 minutes. Once risen, use your fingertips to create deep dimples all over the surface of the dough.
Add Toppings
Drizzle generously with more olive oil, sprinkle with fresh chopped rosemary, and a good pinch of flaky sea salt.
Bake
Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
Cool and Serve
Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm.
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