ROSEMARY GARLIC FOCACCIA

Focaccia is an oven style baked flat Italian bread. It has just about the same similarities as those of pizza. When I created this recipe I thought about my reader and how this focaccia recipe is simply and easy to follow. Traditionally, focaccia has known to be a thick bread, however my husband and I prefer it much thinner. If you desire a much thicker focaccia all you need to do is change your baking pan to a much smaller size. This will ensure that your finish product will be thick.

Focaccia is one of those universal breads that can be used for just about anything: sandwiches, eaten with soups, with a dip (Which is my favorite things to do.), or even by itself.  It’s loaded with tons of flavor from the garlic and rosemary. You can use this recipe as a base and add your favorite toppings.


In a kitchen aid mixing bowl add the yeast, sugar and lukewarm water and stir together. Let the yeast blooms or proof for 8 minutes or until it is foamy. Add the flour and salt and
mix with a rubber spatula. Using the paddle attachment continue to work the dough until it is soft and slight sticky. If the dough is too sticky add a little more flour and work the dough until the flour is fully incorporated.

Transfer the dough to a prepared oiled based bowl or you can use the kitchen aid bowl, either one works fine. If you are using the kitchen aid bowl, remove the dough from the bowl, form the dough into a ball and light brush the bowl and dough with olive oil. Return the dough to the prepared bowl and cover with a slight damp paper towel or kitchen towel. You can place it in a warm area or put it in the refrigerator and let it rise for an hour. The dough should double in size once you are ready to use it.

Using lightly oiled hands, knead and press the dough down on to any baking sheet you desire: square, rectangular or even a round cake pan cover loosely and let it rest for an additional 15 minutes. Preheat oven to 325°F. Using your only your fingertips work the dough gently creating dimples, add the garlic (breaking into pieces with your fingers if desired) and sprinkle with fresh chopped rosemary and kosher salt. Pour the infused garlic rosemary oil over the dough. Bake for 20 minutes or until the bread is slightly golden brown. Remove from oven and let it cool for 10 minutes before cutting.

Cut into square or desired shape. If you are cutting into squares be sure to cut the edges off the focaccia.

ROSEMARY GARLIC FOCACCIA
Yield: 12 servings
Prep Time: 1 hour 28 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 38 minutes

INGREDIENTS:
1 tbsp Dry active yeast
1 tsp salt
2.5 cups All purpose flour
2.5 tsp Sugar
3/4 cups Lukewarm water
Salt to taste
3 sprigs Rosemary, remove from branch, rough chop

METHOD:
1. In a kitchen aid mixing bowl add the yeast, sugar and lukewarm water and stir together. Let the yeast blooms or proof for 8 minutes or until it is foamy.
2. Add the flour and salt and mix with a rubber spatula. Using the paddle attachment continue to work the dough until it is soft and slight sticky. If the dough is too sticky add a little more flour and work the dough until the flour is fully incorporated. At this point you could either transfer the dough to another prepared oil based bowl or you can use the kitchen aid bowl, either one works fine. If you are using the kitchen aid bowl, remove the dough from the bowl, form the dough into a ball and light brush the bowl and dough with olive oil. Return the dough to the prepared bowl and cover with a slight damp paper towel or kitchen towel. You can place it in a warm area or put it in the refrigerator and let it rise for an hour. The dough should double in size once you are ready to use it.
3. Using lightly oiled hands, knead and press the dough down on to any baking sheet you desire: square, rectangular or even a round cake pan cover loosely and let it rest for an additional 15 minutes.

4. In the meantime, preheat oven to 325°F. Using your only your fingertips work the dough gently creating dimples, add the garlic (breaking into pieces with your fingers if desired) and sprinkle with fresh chopped rosemary and kosher salt. Pour the infused garlic rosemary oil over the dough. Bake for 20 minutes or until the bread is golden brown. Remove from oven and let it cool for 10 minutes before cutting.

5. Cut into square or desired shape. If you are cutting into squares be sure to cut the edges off the focaccia and start shaping. Serve at room temperature or warm and enjoy!

 

GARLIC ROSEMARY CONFIT

INGREDIENTS:
6 sprigs Rosemary
2 bulbs Garlic, peeled
1/2 cup Olive oil
1/2 cup Canola
Salt and pepper to taste

METHOD:
1. In a saucepan, combine the rosemary, garlic cloves, canola oil, olive oil and salt and pepper to taste. Cook in a 300°F oven for 30 minutes. Remove from the oven and cool for 15 minutes. Discard the rosemary sprigs. Reserve the garlic and the oil for later.

 

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