Rosemary Garlic Focaccia

Rosemary Garlic Focaccia


3 ½ Cups/420 grams Tip 00 or All-Purpose Flour
2 ¼ tsp Active Dry Yeast
1 Tbsp Sugar
1 Cup of Warm Water
2 tsp Sea Salt
2 Tbsp Olive Oil

Rosemary Garlic Oil
4-5 Sprigs Rosemary
3 Cloves Garlic
¼ tsp Sea Salt
3 to 4 Tbsp Olive Oil


Put the warm water in a bowl. Add sugar and the yeast. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Place the flour, salt and into a bowl of a mixer and give it a quick stir on low speed. Pour in the yeast mixture and turn the mixture on low speed to moisten the flour. Then add olive oil, continue to mix the dough on medium speed for about 8 to 10 minutes.

Once the dough pull away from the bowl, remove and knead for with your hand until it is smooth and elastic. Cover the bowl with a piece of plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Rosemary Garlic Oil: Combine the garlic, rosemary, and sea salt in a pestle mortar, or bowl and lightly crush all the ingredients and add in the olive oil. Set aside.

Gently punch down the dough and knead it again. Place the dough on a non-stick baking tray. Press the dough evenly into the pan. Spread rosemary garlic oil all over the dough and press down the dough with your fingertips to create dimples. Cover with plastic wrap and set aside and leave to rise again for about one hour.

Preheat the oven to 450˚. Bake for about 15 to 18 minutes. Serve warm.


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