Garlic Herb Focaccia Bread (Print Version)
Pillowy Italian bread with garlic, rosemary, and olive oil, perfect for sandwiches or sides.
# What You'll Need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 2¼ teaspoons instant dry yeast
04 - 1½ cups warm water (approximately 104°F)
05 - ¼ cup extra virgin olive oil
→ Topping
06 - 3 tablespoons extra virgin olive oil
07 - 3 cloves garlic, finely minced
08 - 2 tablespoons fresh rosemary leaves, chopped
09 - 1 teaspoon flaky sea salt
# How to Cook:
01 - Combine bread flour, instant dry yeast, and fine sea salt in a large bowl and stir to blend thoroughly.
02 - Add warm water and olive oil to the dry ingredients. Stir until a sticky dough forms.
03 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes.
04 - Place dough in a clean, oiled bowl. Cover with plastic wrap or damp towel and let rest in a warm spot for 1 hour until doubled in size.
05 - Lightly oil a 9x13-inch baking pan and transfer the risen dough. Gently stretch the dough to fill the pan evenly.
06 - Cover the dough and allow it to rise for another 30 to 40 minutes until puffy.
07 - Preheat the oven to 425°F (220°C).
08 - In a small bowl, combine olive oil, minced garlic, and chopped rosemary.
09 - Using fingers, dimple the dough surface. Drizzle the garlic-herb oil over the top, ensuring it fills the indentations, then sprinkle flaky sea salt evenly.
10 - Bake for 22 to 25 minutes until the top is golden brown and crisp.
11 - Allow the bread to cool slightly before slicing and serving.
# Expert Advice:
01 -
- It rises in under two hours, so you can have fresh bread on the table for dinner without planning days ahead.
- The dimpled surface holds pools of garlic and rosemary oil that make every bite fragrant and rich without any pretension.
- One loaf feeds eight people, making it the kind of bread that actually brings conversation to the table.
02 -
- The second rise is crucial and often rushed, but those extra 30 to 40 minutes make the difference between a dense bread and one with an open, irregular crumb that feels airy in your mouth.
- If your kitchen is cold, place the bowl in a turned-off oven with the light on, or set it on top of the refrigerator where the warmth accumulates.
- Do not skimp on the dimpling because those indentations are where the garlic oil pools and the rosemary clings, making every bite flavorful.
03 -
- If your dough feels too sticky after kneading, resist the urge to add more flour because the wetness is what creates the tender crumb you are after.
- The garlic-herb mixture can be made several hours ahead and left at room temperature, allowing the flavors to meld before the focaccia goes into the oven.