Garlic Rosemary Focaccia
A labour of love but worth the time. If you’ve been wanting to make bread but not sure where to start, this is the perfect recipe. Deliciously crispy on top, pillowy in the middle and full of flavour - your loved ones will surely be impressed!
Ingredients
4 cups bread flour
1 packet dry yeast (7g)
2 tsps table salt
2 cups warm water
1 tsp fresh rosemary leaves (or as desired)
1 tsp sea salt flakes
1 tbsp butter (melted)
1 tsp minced garlic paste
Olive oil
Method
Time is key here. Please allow 24 hours of prep time as the dough will need to proof overnight.
In a large bowl, add bread flour, yeast, table salt and whisk together.
Add water and stir mixture together with a rubber spatula until a ball starts to form. You’ll know when it is ready as the dough won’t be sticking to the side of the bowl.
Drizzle approximately 2 tablespoons of olive oil over the dough and slick the top until it’s covered evenly with the olive oil.
Cover and then place in the fridge overnight.
The day of baking, prepare a large rectangle baking tray by greasing it all over with butter and then a small drizzle of olive oil on the bottom only.
After 18 – 24 hours, remove the dough from the fridge.
Deflate the dough until a rough ball starts to form then transfer to the baking tray.
Leave the dough to proof for 2 hours.
Preheat oven to 220°C at least 15 minutes before you’re ready to bake.
After 2 hours, sprinkle the dough with rosemary leaves and drizzle olive oil over the top.
Dimple the dough until it fills the entire tray then sprinkle the sea salt flakes on top.
Bake for 25 minutes or until golden brown.
Mix melted butter and minced garlic paste in a small bowl.
Once the focaccia is ready and out of the oven, brush the melted garlic butter over the top while the focaccia is still hot.
Carefully transfer focaccia from the baking tray onto a cooling rack then serve as desired.