Garlic and Rosemary Focaccia
User Reviews
5
Garlic and Rosemary Focaccia
Description
This focaccia recipe involves infusing extra virgin olive oil with crushed garlic and fresh rosemary over low heat to release aromatics without burning. The cooled infused oil is incorporated into a dough made from strong white bread flour, fast-action yeast, sea salt, sugar, and water. After kneading and first proofing until doubled in size, the dough is shaped into a circle and rested again before baking.
The dough is brushed with a saltwater solution and the remaining infused oil, then topped with fresh rosemary leaves pressed lightly into the surface. Baking at a high temperature creates a focaccia with a crisp golden crust and a soft, airy interior flavored by the garlic-rosemary oil. The delicate balance of infusion and salt heightens the bread's savory notes.
This bread pairs well with soups, salads, or as a base for toppings. Key points include careful low-heat infusion to avoid burning garlic and ensuring the oil cools to preserve yeast function. Fast-action yeast keeps proofing times manageable; using regular yeast requires longer rising periods.
Ingredients
- 80 ml olive oil extra virgin
- 5 garlic crushed, clove
- 5 g rosemary for the oil, fresh
- 5 g rosemary for the bread, fresh
- 400 g Strong white bread flour
- 16 g Fast action yeast
- 4 g salt sea salt
- 240 ml water
- 0.5 teaspoon sugar
- 50 ml salt 12g salt dissolved in 50ml water
- 50 ml water 12g salt dissolved in 50ml water
Instructions
- Combine 80 ml Olive oil, 5 Garlic clove, and 5 g Fresh rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
- Put 400 g Strong white bread flour, 4 g Sea salt, 0.5 teaspoon Sugar, half the infused oil, 16 g Fast action yeast and 240 ml Water in a bowl. Mix until it all comes together in a dough.
- Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl. Cover and leave somewhere warm for an hour, until it has doubled in size.
- Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in in diameter.
- Brush with a small amount of the infused oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
- Preheat your oven to 230°C/210°C(fan)/450°F/Gas 8. Brush the dough with 50 ml Salt water and then the remaining infused oil. Add the leaves of 5 g Fresh rosemary and press them lightly into the dough.
- Put into the oven and cook for 20-25 minutes. Remove from the oven and serve warm.
Notes
- Heat garlic and rosemary on low to avoid burning the garlic and to gently release flavors into the oil.
- Let the infused oil cool to no more than 45°C (115°F) before adding to the dough to prevent harming the yeast.
- Fast action yeast shortens proofing time; if using regular yeast, double the proofing duration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 281kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 198mg | 8% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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