Ingredients for Rosemary Garlic Focaccia
- Active Dry Yeast
- 1 tablespoon granulated sugar
- All Purpose Flour
- 1 ½ teaspoons salt
- Olive Oil
- Dried Rosemary
- Garlic Cloves
- ½ teaspoon sea salt
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How to Make Rosemary Garlic Focaccia
- In a large bowl, combine 2 ¼ teaspoons active dry yeast, 1 tablespoon granulated sugar, and 1 cup (240ml) lukewarm water. Let stand for 10-15 minutes, or until foamy.
- Stir in 4 cups (500g) all-purpose flour, 1 tablespoon olive oil, and 1 ½ teaspoons salt. Gradually add the remaining flour (about 1 cup), mixing until a soft, slightly sticky dough forms.
- Lightly oil a large bowl. Transfer the dough to the bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Gently knead the dough on a lightly floured surface. Transfer to a well-oiled 15x10 inch jelly-roll pan. Using oiled hands, press the dough into the pan. Cover loosely and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Place oven rack in the center of the oven.
- Using your fingers, dimple the dough all over. Drizzle with 2 tablespoons olive oil, spreading evenly.
- Sprinkle generously with 2 tablespoons fresh rosemary, 2 cloves minced garlic, and ½ teaspoon sea salt.
- Bake for 35-40 minutes, or until pale golden brown.
- Let cool in the pan for 10 minutes before slicing.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
4g
Carbs
16g
