Focaccia With Garlic And Rosemary
This tasty focaccia bread recipe will fill your kitchen with the irresistible aroma of fresh rosemary and garlic. The soft and golden-brown bread, with its perfectly crispy edges, is a delightful combination of flavors that will surely satisfy your cravings. Enjoy making this classic bread that is perfect for sharing with family and friends!
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz strong flour
- 15g/½oz fresh yeast
- 15g/½oz salt
- , for greasing oil
- 2 tbsp extra virgin olive oil
- 3 rosemary
- 2 large garlic
- 1 tsp flaked sea salt
- freshly ground black pepper
Instructions
- For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Preheat the oven to 240C/450F/Gas 8.
- Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
Cook Time
30M
Yield
Makes 1 medium-sized rectangular focaccia
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