Italian Rosemary and Roasted Garlic Focaccia
Focaccia:
3 cups warm water (105° to 115°F)
2 tablespoons instant dry yeast
1/4 cup granulated sugar
2 pounds plus 8 ounces unbleached all-purpose flour, divided
2 teaspoons sea salt
Roasted garlic:
1 head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
Sea salt
1/3 cup extra-virgin olive oil, plus more for coating the sheet pan
1/2 cup fresh rosemary leaves
1 tablespoon sea salt
To prepare the yeast mixture: In a large mixing bowl, dissolve the yeast in warm water and allow it to sit for 5 to 10 minutes, or until mixture is foamy. If mixture doesn’t foam, discard and start again with a new batch of yeast.
Add the sugar, 2 pounds of flour, and salt and mix either by hand or with a stand mixer fitted with a paddle attachment until the mixture is thoroughly blended. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 5 minutes. Add remaining flour as necessary to keep the dough from sticking, but it should remain soft. Form the dough into a ball, transfer to a large, oiled mixing bowl, and turn it to coat the dough with oil. Cover bowl with plastic wrap and allow the dough rise in a warm place until it doubles in bulk, about 1 1/2 hours. The dough may be made up to this point, punched down, kept covered and chilled overnight. Allow the dough to return to room temperature before proceeding with the recipe.
To roast the garlic: Preheat oven to 400°F. Place the garlic halves, cut side up, in a small shallow baking dish. Brush each half with olive oil and season with salt. Cover dish tightly with aluminum foil and transfer to the preheated oven. Roast garlic until golden and soft, 45 to 50 minutes. Remove dish from oven, uncover, and set aside until garlic is cool enough to handle. Squeeze roasted garlic cloves into a small bowl, lightly mash, and set aside. Turn off the oven.
Press the dough evenly into a well-oiled rimmed baking sheet and let it rise in a warm place, covered loosely, for 1 hour or until almost doubled in bulk. Combine 1/3 cup oil, roasted garlic and rosemary leaves in a small mixing bowl and set aside.
Increase oven to 400°F. Using your fingertips, dimple the dough evenly across the surface to make 1/4-inch deep indentations. Using a silicone pastry brush, coat the focaccia with the herb oil and sprinkle lightly with sea salt. Place in preheated oven and bake until the top is golden brown, 20 to 25 minutes. Allow the focaccia to cool in the pan on a wire rack and serve warm or at room temperature or split for sandwiches if desired.
Italian Rosemary and Roasted Garlic Focaccia
Focaccia:
3 cups warm water (105° to 115°F)
2 tablespoons instant dry yeast
1/4 cup granulated sugar
2 pounds plus 8 ounces unbleached all-purpose flour, divided
2 teaspoons sea salt
Roasted garlic:
1 head garlic, halved crosswise
1 tablespoon extra-virgin olive oil
Sea salt
1/3 cup extra-virgin olive oil, plus more for coating the sheet pan
1/2 cup fresh rosemary leaves
1 tablespoon sea salt
To prepare the yeast mixture: In a large mixing bowl, dissolve the yeast in warm water and allow it to sit for 5 to 10 minutes, or until mixture is foamy. If mixture doesn’t foam, discard and start again with a new batch of yeast.
Add the sugar, 2 pounds of flour, and salt and mix either by hand or with a stand mixer fitted with a paddle attachment until the mixture is thoroughly blended. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 5 minutes. Add remaining flour as necessary to keep the dough from sticking, but it should remain soft. Form the dough into a ball, transfer to a large, oiled mixing bowl, and turn it to coat the dough with oil. Cover bowl with plastic wrap and allow the dough rise in a warm place until it doubles in bulk, about 1 1/2 hours. The dough may be made up to this point, punched down, kept covered and chilled overnight. Allow the dough to return to room temperature before proceeding with the recipe.
To roast the garlic: Preheat oven to 400°F. Place the garlic halves, cut side up, in a small shallow baking dish. Brush each half with olive oil and season with salt. Cover dish tightly with aluminum foil and transfer to the preheated oven. Roast garlic until golden and soft, 45 to 50 minutes. Remove dish from oven, uncover, and set aside until garlic is cool enough to handle. Squeeze roasted garlic cloves into a small bowl, lightly mash, and set aside. Turn off the oven.
Press the dough evenly into a well-oiled rimmed baking sheet and let it rise in a warm place, covered loosely, for 1 hour or until almost doubled in bulk. Combine 1/3 cup oil, roasted garlic and rosemary leaves in a small mixing bowl and set aside.
Increase oven to 400°F. Using your fingertips, dimple the dough evenly across the surface to make 1/4-inch deep indentations. Using a silicone pastry brush, coat the focaccia with the herb oil and sprinkle lightly with sea salt. Place in preheated oven and bake until the top is golden brown, 20 to 25 minutes. Allow the focaccia to cool in the pan on a wire rack and serve warm or at room temperature or split for sandwiches if desired.