Focaccia with rosemary and garlic

Homemade version of crunchy, delicious classic Italian bread

This will fill your home with freshly baked bread aroma, and best part is – you don’t need to have any skills to bake it, it is perfect recipe for all levels of baking and is so simple. There is also no need to let dough rise for hours and overall 2 cooking hours will be enough. I was serving this Focaccia with Burrata and roasted tomatoes so I didn’t add lots of tomatoes to the bread itself, but you can go ahead and make it richer. Or add some olives to it ass well.

Step by step:

  1. In a big bowl mix dry yeast, sugar and warm water. Since we are working with active dry yeast in this recipe, it’s important that we use warm water to dissolve it, it should be around ~ 40C degrees warm. Whisk it well together and let it sit for some 5 minutes. It should form foam or become creamy.
  2. Start adding flour that is mixed with salt to the mass in parts and mix it with silicon spatula until it forms sticky, shaggy dough. It might be that you’ll need a little bit more or less flour, follow the feeling of the dough and let it be sticky.
  3. Cover the bowl with clean, dry towel and let it in warm place to sit and grow. For some 45min-1h until it doubles in side.
  4. In the mean time let’s prepare garlic. Preheat oven to 200C. In small tray put peeled garlic cloves and pour olive oil above it. Put in the oven and roast until garlic is softened and lightly golden. We will use it for Focaccia and remaining garlic oil also will be used for finishing Focaccia.
  5. Prepare baking tray with drizzling it richly with olive oil. Lot’s of olive oil will make this Focaccia so rich in flavour. With oily hands deflate the dough and transfer to a prepared pan. And shape the dough in the form of the baking tray.
  6.  Cover and let the dough continue to rise for another 20 minutes.
  7. In the mean time preheat the oven to 220C. And now the best and most fun part starts. Sprinkle some olive oil on the dough and with your olive oil fingers to poke deep dents — poke all the way down until you touch the baking tray— all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, add tomatoes, roasted garlic and press it in the dough. Take fresh rosemary and rub it in your oily hands and to activate the aroma and then sprinkle over the dough. Finish it all with salt flakes.
  8. Bake it in the preheated oven for some 20minutes until it is golden. Your Focaccia will be so crispy outside, it sounds like a music.
  9. Serve it warm or cold, with olive oil and balsamico, Burrata cheese or fresh tomatoes, other veggies. As a company to the main dish or as a starter. Enjoy!

You’ll need:

  • 500g flour
  • 8g dry yeast
  • 1 teaspoon of sugar
  • 450ml of water
  • 2 teaspoons of salt
  • olive oil, 6-7 table spoons
  • tomatoes
  • roasted garlic
  • fresh rosemary

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