garlic rosemary focaccia
(1 rating)
Great with my pasta e fagioli! Also terrific used for a paninni sandwich.
(1 rating)
yield
6 -8
prep time
2 Hr
cook time
30 Min
Ingredients For garlic rosemary focaccia
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6 lggarlic cloves, halved lengthwise
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2/3 colive oil
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3 -1/4 ozpackages active dry yeast
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2 1/4 cwater, warm
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1 Tbspsalt
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1 Tbspchopped fresh rosemary
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coarse sea salt, forsprinkling
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freshly ground black pepper, for sprinkling
How To Make garlic rosemary focaccia
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1Preheat oven to 300 degrees F. Combine garlic & oil in very small metal pan & set on a baking sheet. Bake in lower 1/3 of oven 1 hr. Cool on rack 30 min.
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2Whisk together yeast and warm water in bowl of electric mixer & let stand 5 min. 'til creamy.
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3Stir 1/3 cup olive oil into yeast mixture. Whisk together 7 cups flour & salt & stir 1/2 of flour mixture into yeast mixture. Fit mixer with dough hook attachment. Add remaining flour & mix on low speed until dough pulls away from side of bowl. Add more flour if necessary. Knead on med-high 'til dough is soft & slightly sticky. Transfer to a lg. oiled bowl, turning to coat with oil. Cover & let rise in a warm place 'til doubled in bulk, about 1 hr.
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4Oil a 17x11" baking pan. Gently press dough into pan. Cover w/ oiled plastic wrap & let rise about 30 min.
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5Preheat oven to 450 degrees F. Poke indentations in@ 1" intervals w/ oiled fingertips. Drizzle w/ remaining garlic oil & sprinkle w/ rosemary, coarse salt and pepper. Bake in lower 1/3 of oven 'til deep golden brown on top, 25-30 min. Transfer to a rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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