Garlic Focaccia
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A golden, pillowy Italian flatbread infused with roasted garlic and fragrant rosemary, finished with a drizzle of garlic-infused olive oil and sea salt crystals.
Ella x
Ingredients
- 500 gstrong bread flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsea salt
- 8garlic cloves(minced)
- 4fresh rosemary sprigs(divided)
- 100 mlextra virgin olive oil(divided)
- 15 gcoarse sea salt(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: If using a stand mixer, use the dough hook on medium speed for 6 minutes instead.
- 2
Oil a 30x20cm baking tray generously. Transfer dough to the tray and stretch gently to fill it. Cover with a damp cloth and let rise for 45 minutes until puffy.
Tip: You can prepare the dough ahead and refrigerate overnight for better flavour.
- 3
While dough rises, warm 60ml olive oil in a small saucepan over low heat. Add minced garlic and 2 rosemary sprigs, cook gently for 3-4 minutes until fragrant. Remove from heat and set aside.
Tip: Don't let the garlic brown—keep the heat low for a mild, sweet flavour.
- 4
Preheat oven to 220°C. Using your fingertips, dimple the entire surface of the risen dough, creating shallow wells across the top.
Tip: Press firmly but don't puncture right through the dough.
- 5
Brush the dimpled dough with the garlic-infused oil, reserving some for drizzling. Scatter remaining rosemary sprigs over the top and finish with coarse sea salt.
Tip: Save a little garlic oil to drizzle after baking for extra flavour.
- 6
Bake for 20-25 minutes until deep golden brown and the focaccia sounds hollow when tapped on the bottom. Transfer to a wire rack and drizzle with any remaining garlic oil.
Tip: Let cool for 5 minutes before slicing to allow the structure to set.
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