Garlic Focaccia
Fluffy, golden focaccia topped with fragrant garlic and rosemary—perfectly crisp on the outside and soft inside.
Equipment
Ingredients
Dough
all-purpose flour
500 g
warm water
350 ml
active dry yeast
7 g
salt
10 g
olive oil
30 ml
Garlic Topping
garlic cloves
6 pcs
olive oil
60 ml
sea salt
5 g
fresh rosemary
2 tsp
Instructions
Activate the yeast
Mix warm water with yeast and a pinch of sugar. Let it sit until foamy.
Make the dough
Combine flour, salt, activated yeast mixture, and olive oil. Knead until smooth and elastic.
First rise
Cover the dough and let it rise in a warm place until doubled in size.
Prepare garlic oil
Finely chop garlic and mix with olive oil. Add rosemary and sea salt.
Shape the focaccia
Transfer dough to an oiled baking sheet. Stretch gently into a rectangle.
Second rise
Cover and let the dough rise again for 30 minutes.
Dimple and top
Use your fingertips to create dimples all over the dough. Drizzle garlic oil evenly and sprinkle with sea salt.
Bake the focaccia
Bake in a preheated oven at 220°C for 18-22 minutes until golden brown.
Original recipe
Storage
Wrap tightly in foil or plastic wrap before freezing. Reheat directly from frozen for best texture.
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