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Garlic and Rosemary Focaccia

Don’t be daunted by the thought of making focaccia — it’s really quite easy. Adapt this basic recipe by swapping out the rosemary for different herbs or adding sun-dried tomatoes, grated cheese, or crispy bacon — baker’s choice! We guarantee that your kitchen will smell amazing as this bakes. Serve it warm and enjoy!

Garlic and Rosemary Focaccia

½ oz. active dry yeast (2¼ tsp.)
1¾ cups warm water
15½ oz. all-purpose flour (scant 3 cups)
2 oz. whole wheat flour (½ cup minus 2 tsp.)
2 tsp. salt
4½ tbs. extra-virgin olive oil
6 sprigs fresh rosemary, leaves picked
4 cloves garlic, thickly sliced
sea salt flakes

In a large bowl, combine the flours and salt. In a bowl or measuring jug, combine the yeast and warm water. Leave to dissolve for 10 minutes. The yeast should look foamy.

Add the yeast to the flours along with 2 tbs. of the olive oil. Mix with a sturdy spoon until as smooth as possible. Turn out onto a floured work surface and knead for 8-10 minutes until smooth and elastic.

Add 2 tsp. of the oil to a large bow, then add the dough, turning once to coat. Cover with a clean tea towel and leave to rise until doubled in size, about 1 hour.

Push your fist gently through the dough, then knead for 1-2 minutes. Rub a bit of oil on a baking tray and place the dough on top. Use your fingers to stretch the dough into a large disc. Cover with the tea towel and leave to rise for 35-40 minutes.

Heat the oven to 450°F. Sprinkle the rosemary and garlic evenly over the surface, then poke your fingertips in to make large dimples. Drizzle with remaining oil and sprinkle with salt. Place in the oven and immediately reduce the heat to 375°F. Bake for 20-25 minutes, until golden brown.

 

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