Friends, carb lovers, and soup enthusiasts, lend me your… eyes ?Okay, not besides certain where I was going with that one. Maybe it ’ s the carbs talking ? All I can presently think about is the means that roasted garlic smells when it ’ second mix with rosemary and thoroughly olive oil. My heart does a little somersault as the focaccia boodle bakes away unleashing the most delightful olfactory property.
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then when you pull it out of the oven, you can hear just the faintest sizzle of the olive oil as it lightly bubbles and kisses the forbidden crust until it ’ randomness fortunate brown. You use a serrate knife to slice into a hunk and notice how light the bread is. affectionate and downy on the inside, gold and flaked with ocean salt on the outside. As you tear off that foremost piece, you see the whirl of steam get off. The edges are crisp, chewy and the inside is buttery and delicate .
Bread is happiness .
I ’ ll be the first gear one to tell you, for a while I found boodle making to be boring and slenderly, okay, let ’ s be honest, SUPER nerve-racking. As I get older, I realize tasks like breadmaking are so appeasement. There ’ s something so relaxing about putting a few ingredients together and making something wholly from boodle. Flour, water, yeast, and salt. It ’ s about charming when these ingredients get together in a bowl .
I love how the act of bread induce allows you precisely to unplug from the earth, roll up your sleeves, and get into the partition. early good morning bake with a little fluent jazz on in the background and a warm mug of coffee bean is how I ’ d choose to spend every day if it were up to me .
Homemade focaccia makes me fall in love with food all over again .
Focaccia bread, you ’ ve had it before, right ?
It ’ sulfur thickly and a little chewy. I hear people comparing it to pizza dough quite a snatch, but to be honest, I ’ ve never had pizza dough that was voiced and chewy like this focaccia bread. typically it ’ s made with newly chopped herb, flour, and quite a few glugs of olive petroleum. The olive oil is what gives focaccia boodle it ’ south decadent relish. And though I ’ ve only always dream of having authentic italian focaccia, I imagine every nonna teaching her granddaughter to add ample amounts of olive vegetable oil until it ’ south juicy and buttery just like all the nonnas before her made it .
Like traditional focaccia, nowadays ’ s rosemary focaccia boodle recipe has tons of rosemary in it. normally, I err on the side of caution when it comes to rosemary because personally, I find it can go from adding earthy spirit to tasting like bridge player soap rather promptly. possibly that ’ second just me. But even though we ’ re using a full tablespoon in today ’ mho bread boodle and then topping it with more rosemary, I have so far to make a batch that teetered on the verge of besides much .
how to make the best focaccia bread:
- I wanted to make this recipe easy to make for everyone while keeping it to a small(ish) batch. We’re using a 9×13 baking pan to bake today’s focaccia as this is a size that’s most commonly found in most kitchens. You might know it as your brownie baking pan. Once you make focaccia bread, you may need to rename it. If you’ve got a glass dish, that will work too. Just be sure to oil it well before using.
- Yeast: This recipe requires fresh yeast. I usually buy a bottle of yeast from the store and keep it refrigerated. If you’re doing the same, you’ll need 2 1/4 teaspoons in total. If you’ve got the kind in a packet, you’ll need one pack. Make sure you use water that is lukewarm (or more specifically, 105-110ºF). You can test this using a thermometer or just by sticking a finger in the water and checking to make sure it’s warm to the touch.
- Olive oil: we’re using a generous 1/2 cup, and I know that does sound like a lot of oil but trust me, this recipe needs it. And not only that, you’ll also brush a little more on when the bread comes out of the oven and you what? This is a sometimes recipe, so sometimes, it’s okay to have olive oil soaked focaccia bread. The olive oil is divided into 2 parts, 1/4 cup goes into the bread itself, the rest is split (2 tablespoons each) go to greasing the pan. The last two for brushing on top before the bread goes in the oven.
- Roasted garlic: you guys already know we’re huge fans. I usually roast my own garlic accept when I’m in a huge hurry. So if you’d like, you can roast your own garlic at 375ºF for 1 hour. You would just chop off the tip of the garlic and peel off as much of the paper as possible. Then, drizzle with a couple of teaspoons of olive oil and sprinkle with salt and pepper. Wrap it up in foil and pop it in the oven and sit back as it makes your whole house smell like Thanksgiving. Roasted garlic is also sold in the deli section of most grocery stores (by the pound). You don’t need a whole lot, so that may be an option for you as well. If you’re not a fan of garlic, roughly chopped olives (green or kalamata) would be a great addition here. If you’re purists, just leave it out altogether.
good rosemary focaccia bread is everything. The perfect companion to a bowl of soup, the Robin to your Batman when you need to mop clean homemade ragu, and the arrant base when you ’ re building a hearty eggplant parmigiana sandwich .
seriously, everyone I shared this focaccia bread with, starting with Anees, family, and friends, has LOVED it .
Bread has a direction of bringing people together at the table, so I urge you to share this little number with all those you love !
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Yield: 9-12 servings
Roasted Garlic Rosemary Focaccia Bread
Prep Time
1 hour
30 minutes
Cook Time
20 minutes
Xem thêm: Vanilla Latte {Starbucks Copycat}
Total Time
1 hour
50 minutes
Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you ‘ve got guests coming ! If you ‘re looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the bit-by-bit recipe and see how easy it is to make !
Ingredients
- 1 1/3 cup warm water (105-110ºF to be exact)
- 2 teaspoons sugar
- 1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)
- 3 3/4 cup flour, plus more (see notes)
- 2 teaspoons kosher salt
- 1/2 cup olive oil, plus more for greasing
- 1 tablespoon chopped rosemary (plus more)
- 1/4 cup roasted garlic, roughly chopped
- flaked sea salt (for topping)
Instructions
- Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You’ll see the yeast is foamy and bubbly near the end of the 15 minutes.
- Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn’t incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
- Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it’s nearly doubled in size. I usually do this in my dryer (see notes!)
- Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9×13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
- Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!
Notes
- You can use all AP flour for this recipe or what I find yields slightly better results is using 1 1/4 cup bread flour with 2 1/2 cups of all-purpose flour. I suggest using the ‘spoon and level’ method when measuring out the flour. Here’s a video that shows you how to do that!
- A dryer is a great place for your bread dough to proof. Heat the dryer on high for 4-5 minutes, turn off the dryer. And place your bowl inside, and do not open the dryer for 1 hour.
- If you have a hand mixer with dough hook attachment, that will work just fine for this recipe. You can also use a bread dough machine to combine the dough or even just knead the dough with your own hands (about 12-14 minutes).
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