Garlic and Rosemary oil topping for Focaccia

Garlic and Rosemary oil topping for Focaccia

from realsimple.com
Side Dish
615 min
10 servings

USE ALEXANDRA COOKS RECIPE FOR BREAD. This easy garlic and rosemary focaccia recipe may spoil you on all other bread, ever. With no special tools required, only six ingredients, and about a half-hour of active time, it will become a new mainstay in your repertoire. A final brushing of garlic and rosemary infused olive oil takes this focaccia over-the-top.

Ingredients

  • 2 ⅓ cupswarm water (110°f)
  • 1 ¼oz. envelope instant or quick-rising yeast
  • ¾ cupplus 2 tbsp. extra-virgin olive oil, divided, plus more for hands
  • 4 tsp.kosher salt (preferably diamond crystal)
  • 5 cups(about 21 1/4 oz.) all-purpose flour
  • flaky sea salt (such as maldon)
  • 2 largecloves garlic, thinly sliced
  • 1 tbsp.finely chopped fresh rosemary

Directions

  1. 1

    Whisk water, yeast, and 2 tablespoons oil in a large bowl until yeast is dissolved. Whisk in kosher salt. Stir in flour with a rubber spatula until a sticky dough forms, almost like a very thick batter, and no dry bits of flour remain. Scrape down sides of bowl and cover with plastic wrap. Refrigerate until doubled in volume, at least 8 hours and up to 24 hours.

  2. 2

    Pour 1/2 cup oil into a 13-by-9-inch metal baking pan or quarter sheet pan.

  3. 3

    Oil your hands and scoop dough onto prepared pan; flip dough to completely coat in oil. Press dough into edges of pan. If dough springs back, let it rest for 10 minutes and try again. Let rise at room temperature until very soft and puffy, 1 1/2 to 2 hours.

  4. 4

    Preheat oven to 450°F. Use your fingers to poke deep divots all over top of dough. Sprinkle dough evenly with flaky sea salt. Bake until puffed and golden, 25 to 30 minutes. (If using the quarter sheet pan, place a large baking sheet on the rack underneath to catch any drips.)

  5. 5

    While focaccia bakes, bring garlic, rosemary, and remaining 1/4 cup oil to a simmer in a small saucepan over very low heat, stirring occasionally. Remove from heat.

  6. 6

    Let focaccia cool in pan on a wire rack for 15 minutes. Brush evenly with rosemary mixture. Slide a metal spatula around sides and underneath focaccia to loosen, then slide onto wire rack to cool. Serve slightly warm or at room temperature.