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Focaccia, a beloved Italian bread, has a rich history that dates back to ancient Roman times. This flatbread is not only a staple in Italian cuisine but also a canvas for flavors, making it a versatile dish enjoyed across the globe. Today, we delve into the creation of Savory Rosemary Garlic Focaccia, a delightful recipe that stands out due to its aromatic infusion of fresh rosemary and garlic, creating a savory experience that is nothing short of heavenly.

Savory Rosemary Garlic Focaccia

Discover the delightful art of making Savory Rosemary Garlic Focaccia, a timeless Italian bread that’s perfect for sharing. This aromatic flatbread, infused with fresh rosemary and garlic, offers a nostalgic taste of home. With simple yet quality ingredients and easy preparation steps, this recipe will guide you to create a crispy crust and soft interior. Ideal as a snack or alongside soups and salads, it’s a versatile delight sure to impress family and friends.
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Ingredients
  

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 ¾ cups warm water (approximately 110°F/43°C)

2 tsp sugar

3 tsp salt (divided)

¼ cup olive oil (plus extra for drizzling)

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped (plus extra for garnish)

1 tsp coarse sea salt (for topping)

Instructions
 

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top, then let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is activated.

    In a large mixing bowl, whisk together the flour and 2 tsp of salt. Form a well in the center and add the yeast mixture along with the ¼ cup of olive oil.

      Using a wooden spoon, mix the ingredients until a shaggy dough begins to form. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

        Lightly grease a bowl and place the kneaded dough inside. Cover the bowl with a damp cloth and let it rise in a warm area for about 1 hour, or until the dough has doubled in size.

          Once the dough has risen, gently punch it down to remove excess air. Transfer it to a well-greased baking sheet or a large rectangular pan (roughly 12x16 inches).

            Using your fingers, gently stretch the dough to fit the shape of the pan. Once shaped, cover the dough again and allow it to rise for an additional 30 minutes.

              Preheat your oven to 425°F (220°C). In the last 10 minutes of rising, prepare the garlic-infused oil by mixing the minced garlic, remaining chopped rosemary, and a pinch of salt into the reserved olive oil in a small bowl.

                After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle the garlic and rosemary oil generously over the top, ensuring the dimples are filled with the flavorful mixture. Finish by sprinkling with coarse sea salt.

                  Bake the focaccia in the preheated oven for about 20-25 minutes, or until it turns golden brown and achieves a crispy edge.

                    Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack. Slice into squares or rectangles and serve warm, garnished with additional fresh rosemary if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour 55 minutes | Servings: 12 pieces

                        - Presentation Tips: For an appealing presentation, serve the focaccia on a wooden board. Drizzle a bit of extra olive oil around it and add a few sprigs of fresh rosemary for color. Pair it with a small dish of balsamic vinegar for dipping.