In a cold medium skillet, combine olive oil, minced garlic, rosemary,
and the black pepper. Place the pan over low heat and cook, stirring
occasionally, 5 to 10 minutes or until aromatic, but before the
garlic browns. Set aside.
In a large bowl, combine the warm water, yeast, and honey. Stir a
few times then let sit for 5 minutes.
Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive
oil mixture to the bowl with yeast and honey. Stir 3 to 4 times
until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt. When the
dough comes together, transfer to a floured board and knead 10 to
15 times until smooth.
Transfer the dough to a large oiled bowl, cover with a warm, damp
towel and let rise for 1 hour. (It’s best to let the dough rise in
a warmer area of your kitchen).
After 1 hour, heat the oven to 450 degrees Fahrenheit.
Use two tablespoons of the remaining garlic-olive oil mixture to oil
a 9-inch by 13-inch rimmed baking sheet.
Transfer the dough to the baking 9x13 baking sheet then press it
down into the pan. Use your fingers to dimple the dough then
drizzle the top with the remaining 2 tablespoons of the garlic-
olive oil mixture. Let the dough rise for 20 minutes until it
puffs slightly. Sprinkle flake or kosher salt over the dough.
Bake until golden brown, 15 to 20 minutes. Cool baked focaccia
bread on a wire rack.
Originally Submitted
4/8/2020
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