Rosemary Garlic Focaccia Bread

Servings: 16

PREP: 2 hours COOK: 30 mins TOTAL: 2 hours 30 minutes

Ingredients

3 cups all-purpose flour
1 tsp kosher salt plus 1/4 tsp more for sprinkling on top
2 tsp baking powder
1 tsp honey
2 1/4 tsp active yeast (1 packet)
1/3 cup extra virgin olive oil (EVOO)
3 cloves garlic

Instructions

1. Activate the Yeast
  In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, yeast, and honey. Stir gently to dissolve and let it sit for about 5 minutes until the mixture turns foamy. This indicates that the yeast is active.
2. Infuse the Olive Oil
  While the yeast is proofing, heat the olive oil in a small saucepan over low heat. Once warm, add the minced garlic and chopped rosemary. Sauté gently for about 5 minutes, ensuring the garlic and rosemary do not brown. Remove from heat and let the mixture cool to room temperature.
3. Mix the Dough
  Add 1 teaspoon of kosher salt to the yeast mixture. Add 1 cup of flour to the yeast mixture and mix using the dough hook attachment on low speed. If mixing by hand, use a wooden spoon until a wet dough forms.
  Gradually drizzle in 2 tablespoons of the rosemary-garlic oil while mixing. Slowly add the remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together. It should be soft and slightly sticky.
  If kneading by hand, transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
4. First Rise
  Grease a large bowl with a small amount of olive oil. Transfer the dough to the bowl, turning it to coat the surface with oil. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1.5-2 hours, or until the dough doubles in size. If your house temperatures are on the colder side, you can place the bowl in an oven with the oven light on.
5. Prepare the Baking Pan
  Drizzle 2 tablespoons of the rosemary-garlic oil into a 9×13-inch baking pan and spread it evenly.
6. Shape the Dough
  Punch down the risen dough and transfer it to the prepared pan. Use your hands to spread the dough out evenly, pressing it into the corners. Dimple the surface by pressing your fingertips into the dough, creating small indentations. Cover and let it rest for 15 minutes.
7. Preheat and Season
  Preheat your oven to 425°F (220°C). Brush the remaining rosemary-garlic oil over the surface of the dough, ensuring even coverage. Sprinkle 1/4 teaspoon of kosher salt over the top. Garnish with additional rosemary leaves if desired.
8. Bake the Focaccia
  Place the pan in the preheated oven and bake for 20-25 minutes, or until the surface is golden brown and the edges are crisp.
9. Cool and Serve
  Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Transfer it to a wire rack to cool completely. Cut into 16 pieces and serve warm or at room temperature.
Notes
- Serving Suggestions: This focaccia pairs wonderfully with soups, stews, or as a base for sandwiches. Serve it with a side of balsamic vinegar and olive oil for dipping.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to refresh.
- Freezing: Focaccia freezes well. Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven.
- Customization: Feel free to experiment with other herbs like thyme or oregano, or add toppings like sun-dried tomatoes, olives, or caramelized onions for extra flavor.