Who doesn't love the combination of rosemary and garlic with bread? Well, this recipe combines them all in the most straight-forward focaccia recipe out there. Focaccian has a crispy crust and soft, chewy centre. It uses my go-to no-knead bread dough and a few other ingredient for topping the focaccia. It can be served right out of the oven or at room temperature. We served it last night with spaghetti and homemade meatballs (recipe to come); it was a hit!
Serves 6
Ingredients:
3 1/2 cups bread flour (you can use AP in a pinch, or half whole wheat and half bread flour) about 510g or 18oz
1/2 tsp or 1 packet of instant yeast
1/2 tsp salt
355 ml beer or water (warmed to 110 degrees - think bath water temperature)
1/4 - 1/2 cup warm water (depending on flour type used)
1/4 cup extra virgin olive oil
1 large sprig fresh rosemary, some finely chopped, some leaves left whole
2 cloves garlic finely minced
1/2 tsp course sea salt
Directions:
1. Wisk together flour, salt and yeast in a large stainless or glass bowl
2. Add beer and water and stir to combine, dough will be very soft and sticky
3. Cover with foil tightly and let rest 12 hours at room temperature (I use the oven with the light on - especially in cooler weather)
4. Using a 9x13 baking pan, with at least an inch high rim, line it (bottom and sides) with parchment and use a pastry brush to liberally apply olive oil onto it- set aside
5. Use the remaining oil to mix with the chopped rosemary and garlic, stir and allow to sit, the longer the better
6. Once the 12 hours has passed, remove dough from oven, preheat the oven to 440 degrees, dump the entire dough into the center of the oiled parchment
7. Using a silicone spatula, spread the dough out in the pan. It may not get to all corners, but as close as possible is the aim. Avoid tearing the dough.
8. Cover with oiled foil and allow to rise, in a warm place, another 2-3 hours - dough should fill the pan at this point. Dispose of foil
9. With well-oiled fingertips, dimple the entire surface of the dough
10. Brush the garlic and rosemary infused oil over the top.. Avoid getting clumps of garlic or rosemary on at this stage to avoid burning
11. Once the oven has come to temperature, place dough - in pan, onto centre rack
12. Allow to bake 25 mintes, then remove from oven and brush with more olive oil, getting bits of garlic and rosemary on at this point, sprinkle sea salt on top
13. Return to the oven and bake an additional 5-10 minutes, until golden brown
14. Remove bread pan from oven, immeidately sprinkle leftover whole rosemary leaves on top.
15. Lift focaccia out of the pan by the parchment and peel the parchment off, allow focaccia to cool on a wire rack or enjoy immmediately
Notes:
Use any combination of herbs you like in the oil infusion - try thyme, oregano, sage or tarragon
Other flavourful topping ideas abound - think, black olives, sundried tomatoes, parmesan, caramelized onions....add these prior to the first bake
If there are any leftovers, it stores beautifully at room temperature for 2 days - in an airtight bag, 5 days in the fridge or 6 months in the freezer
I find a pizza cutter makes cutting this focaccia a breeze
Nutrition Facts:
Servings: 6
Calories 372
Total Fat 9.2g 12% Saturated Fat 1.3g 7% Cholesterol 0mg 0% Sodium 432mg 19% Total Carbohydrate 59.4g 22% Dietary Fiber 2.4g9%
Total Sugars 0.2g Protein 8.5g Calcium 22mg 2% Iron 4mg 21% Potassium 135mg 3%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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