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Garlic and Rosemary Focaccia Bread Recipe

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This recipe for Garlic and Rosemary Focaccia Bread is from Maxine's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4 c. flour
2 1/4 t. instant yeast
1 T. sugar
1 t. salt
1 1/2 c. water
4 1/2 T. extra virgin olive oil
3 cloves garlic, thinly sliced
1 t. dried Italian seasoning
1/2 t. dried rosemary
1/4 t. sea salt
Directions:
Directions:
Combine flour, yeast sugar and salt in a large mixing bowl and stir until blended.
Combine water and 2 T. olive oil in a 2-cup glass measuring cup or a microwave-safe bowl. Microwave on High in 15 second increments until very warm but not hot to the touch (120º -130º). Add the flour mixture.
Fold over dough a few times, and then place in an oiled bowl and cover. Allow to rise 6-8 hours on the counter, or 18-24 hours overnight in the refrigerator.
Generously oil a 13x9 inch pan and then pour the dough in. (Don't worry if the dough isn't even or filling the corners.) Cover with a towel; let rise in a warm place until it spreads naturally and rises again, about 2 hours.
Preheat oven to 400º.
Using your lightly oiled finger, dimple the bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the Italian seasoning and dried rosemary all over also. Drizzle the sea salt over the bread. Drizzle the remaining 2 T. of olive oil over the dough.
Bake for 30 minutes until golden brown on top. Remove from the oven and cool slightly and top with more salt if desired, cut and serve with extra oil and balsamic vinegar for dipping

 

 

 

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