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ROASTED GARLIC ROSEMARY FOCACCIA BREAD

Roasted garlic scented rosemary focaccia bread is perfect for pasta night time or when you’ve were given visitors coming! if you’re seeking out some thing new to make for the duration of the vacations, let this rosemary focaccia bread be it. comply with the step-by way of-step recipe and spot how clean it's miles to make!

I’ll be the first one to tell you, for some time i found bread making to be tedious and barely, ok, permit’s be sincere, incredible demanding. As i get older, I comprehend tasks like breadmaking are so calming. There’s some thing so enjoyable approximately setting a few components collectively and making some thing absolutely from scratch. Flour, water, yeast, and salt. It’s nearly magical while these substances get collectively in a bowl.

ROASTED GARLIC ROSEMARY FOCACCIA BREAD
ROASTED GARLIC ROSEMARY FOCACCIA BREAD

I like how the act of bread making lets in you simply to unplug from the world, roll up your sleeves, and get into the quarter. Early morning baking with a bit clean jazz on in the history and a heat mug of espresso is how I’d pick to spend every day if it were up to me.

It’s thick and a bit chewy. I pay attention humans comparing it to pizza dough pretty a bit, however to be sincere, I’ve in no way had pizza dough that was tender and chewy like this focaccia bread. generally it’s made with freshly chopped herbs, flour, and quite a few glugs of olive oil. The olive oil is what offers focaccia bread it’s decadent flavor. And even though I’ve handiest ever dreamt of getting true Italian focaccia, I imagine every nonna teaching her granddaughter to feature copious amounts of olive oil until it’s luscious and buttery just like all of the nonnas before her made it.

Like conventional focaccia, nowadays’s rosemary focaccia bread recipe has tons of rosemary in it. generally, I err at the facet of warning in terms of rosemary because in my opinion, I find it is able to go from adding earthy flavor to tasting like hand soap instead speedy. perhaps that’s simply me. but even though we’re the usage of a complete tablespoon in nowadays’s bread dough and then topping it with greater rosemary, i've yet to make a batch that teetered at the verge of an excessive amount of.

ROASTED GARLIC ROSEMARY FOCACCIA BREAD

INGREDIENTS:


  • 1 1/3 cup warm water (105-110ºF to be exact)
  • 2 teaspoons sugar
  • 1 (0.25 ounce) packet instant yeast (2 1/4 teaspoons)
  • 3 3/4 cup flour, plus more (see notes)
  • 2 teaspoons kosher salt
  • 1/2 cup olive oil, plus more for greasing
  • 1 tablespoon chopped rosemary (plus more)
  • 1/4 cup roasted garlic, roughly chopped
  • flaked sea salt (for topping)


INSTRUCTIONS:


  1. Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You’ll see the yeast is foamy and bubbly near the end of the 15 minutes.
  2. Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn’t incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
  3. Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it’s nearly doubled in size. I usually do this in my dryer (see notes!)
  4. Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9×13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
  5. Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

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