Rosemary Garlic Foccacia
Adapted from rebar modern food cookbook
Adapted from rebar modern food cookbook
Bread:
1 3/4 cups warm water (120 to 130 degrees)
1 tablespoon Rapid Rise baking yeast
1/2 teaspoon sugar
2 teaspoons salt
1/4 cup olive oil
4 cups unbleached flour
Topping:
6 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon coarse salt
2 tablespoons chopped rosemary, or 2 teaspoons dried rosemary
cracked black pepper
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Whisk to combine. Add the warm water and olive oil, mixing with the dough hook to combine. Add additional flour if necessary until dough loses its stickiness, and kneading until it becomes firm and resilient.
2. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a damp towel and place in a warm spot until doubled in bulk (approximately 1 hour). Punch the dough down and let it rise again until doubled.
3. Preheat the oven to 350 degrees. Place the dough on a lightly oiled 12" x 16" baking sheet with 1/2" sides. Gently stretch the dough to roughly fit the dimensions of the pan. Drizzle the surface olive oil and spread the minced garlic over the entire area. Sprinkle rosemary and salt evenly over top. Finish with cracked pepper to taste. Use your fingertips to gently poke indentations over the entire surface until it appears dimpled. Let rise again for about 15 minutes.
4. Place the leaf in the center rack of the oven. Bake for 20 minutes, rotating the pan halfway through. The garlic should be lightly golden. Be careful not to overbake.
1 3/4 cups warm water (120 to 130 degrees)
1 tablespoon Rapid Rise baking yeast
1/2 teaspoon sugar
2 teaspoons salt
1/4 cup olive oil
4 cups unbleached flour
Topping:
6 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon coarse salt
2 tablespoons chopped rosemary, or 2 teaspoons dried rosemary
cracked black pepper
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Whisk to combine. Add the warm water and olive oil, mixing with the dough hook to combine. Add additional flour if necessary until dough loses its stickiness, and kneading until it becomes firm and resilient.
2. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a damp towel and place in a warm spot until doubled in bulk (approximately 1 hour). Punch the dough down and let it rise again until doubled.
3. Preheat the oven to 350 degrees. Place the dough on a lightly oiled 12" x 16" baking sheet with 1/2" sides. Gently stretch the dough to roughly fit the dimensions of the pan. Drizzle the surface olive oil and spread the minced garlic over the entire area. Sprinkle rosemary and salt evenly over top. Finish with cracked pepper to taste. Use your fingertips to gently poke indentations over the entire surface until it appears dimpled. Let rise again for about 15 minutes.
4. Place the leaf in the center rack of the oven. Bake for 20 minutes, rotating the pan halfway through. The garlic should be lightly golden. Be careful not to overbake.
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