Description
This Garlic and Rosemary Focaccia features a delightful flavor profile that blends garlic, fresh herbs, and olives for a homemade bread perfect for any occasion. Its simple preparation makes it an ideal choice for gatherings or a comforting weeknight dinner.
Ingredients
Scale
- 3¾ cups all-purpose flour
- 1⅓ cup warm water
- 2¼ tsp instant yeast
- 6 tbsp olive oil, divided
- 1 tsp coarse salt plus more on top
- ⅔ cup green olives, sliced
- 5 garlic cloves, sliced
- 1 tbsp fresh rosemary, chopped
Instructions
- Combine the flour, yeast, and 1 tsp of salt in a large bowl and stir until mixed.
- Transfer the sticky dough onto a lightly floured surface and use a pull-and-fold method for about 5-6 minutes until it sticks to itself.
- Place the dough in an oiled bowl, cover it, and let it rise until doubled in size (about 60-90 minutes).
- Slice the garlic and chop the rosemary while waiting for the dough to rise.
- Add 2 Tbsp olive oil to a 9X13-inch pan, then stretch the risen dough to fit the pan.
- Cover the dough and let it rise again until it is 1.5 times its original size (about 30-60 minutes).
- Preheat the oven to 425 degrees Fahrenheit.
- Scatter the garlic slices, olives, and chopped rosemary on top of the dough, then drizzle with 2 Tbsp olive oil and sprinkle with flaky salt.
- Add oil to your fingers and create dimples in the dough, pushing the garlic and olives into the divots.
- Bake in the preheated oven for 20-22 minutes until golden brown. Allow to cool in the pan for 10 minutes before moving.
- Let it cool for an additional 15 minutes before slicing and serving to retain moisture.
Notes
For a crispier edge, use a metal pan instead of a lined one.
Ensure the water is warm but not hot, as it can kill the yeast.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg