Rosemary and Garlic Focaccia Recipe

In a bowl, combine and infuse olive oil with minced garlic and dried rosemary for 10 minutes to enhance the flavor. (The longer you leave the garlic and herbs in the oil, the more flavor will develop.) Set aside.

In a mixing bowl, put flour, salt, and yeast (put yeast on the opposite side of the salt to prevent yeast from dying). If you are using active dry yeast, put it in the lukewarm water for 10 minutes to activate.

In a stand mixer, use dough hook attachment. Mix the flour, salt, lukewarm water, and infused olive oil until it forms a smooth dough. (If you do not have a mixer, you can do it by hand by placing the flour on a flat countertop or in a large mixing bowl. Create a well in the middle of the flour, add water, salt, and oil gradually until it forms a sticky dough. Sprinkle surface with flour to avoid sticking. Knead for 5-10 mins. until you achieve a smooth dough.) 

Put the dough in a clean bowl greased with olive oil. Cover. Proof dough between 1 to 1 1/2 hours (depending on the weather). Cover it with tea towel or plastic wrap. To know if the dough is ready, poke it gently and the dough will rise slowly.

After proofing, spread the extra olive oil in an 8x12-inch rectangular baking pan. Put the dough in the pan and gently stretch the dough to cover the surface. Poke using your fingers to create dimples in the dough, sprinkle the top with sea salt. At this time, you may put your desired garnishes (cherry tomatoes, more rosemary, chopped garlic, etc). Drizzle more olive oil over the top. Proof the dough for another 30 minutes, cover it with a tea towel or plastic wrap. (You can also proof it overnight in the fridge.) Preheat the oven to 220 degrees C or 428 degrees F. 

Bake focaccia for 20 minutes or until golden brown. Let it cool for 5-10 minutes. Dip it in olive oil and balsamic vinegar or use it to make a delicious sandwich.

TIP: Rotate the focaccia halfway through the baking time (10 minutes) for even coloration.