Rosemary & Garlic Focaccia


Servings:  6

Prep Time:  24 hours

Cook Time:  25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

  

Ingredients for Focaccia:

  • 2 cups warm water (between 100-110°F)
  • 2 teaspoons granulated sugar
  • 2 teaspoons SAF instant yeast or active dry yeast 
  • ¼ cup extra virgin olive oil 
  • 1 tablespoon kosher salt
  • 4 ½ – 5 cups all-purpose flour or bread flour (spoon & leveled), plus more for hands
  • 1 teaspoon extra virgin olive oil, for coating the bowl
  • 2 tablespoon extra virgin oil, for coating the sheet tray

    Ingredients for Toppings:

    • 5 tablespoons extra virgin olive oil 
    • 2 garlic cloves, minced
    • 3-4 tablespoons rosemary, minced or roughly chopped (or 2 Tablespoons dried herbs)
    • Generous sprinkle of coarse kosher salt

      Procedure:

      ***********STEPS 1-8 COMPLETE 24 HOURS PRIOR TO CLASS **************

      1. Preheat the oven to 450°F.
      2. Prepare the dough by whisking 1 cup of water, sugar and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
      3. Add the remaining 1 cup of water, olive oil, salt, and 1 cup flour. Mix on low speed for 20 seconds then add 3 ½ cups more of flour. Mix on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last ½ cup of flour. 
      4. Knead the dough on medium-high speed with dough hook attachment or paddle attachment for 4 - 5 minutes or until it is smooth, elastic, not too sticky and it bounces back when you lightly press on it with your fingertip.
      5. Lightly coat a large bowl with one teaspoon of olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, a clean kitchen towel or a shower cap. Allow the dough to rise at room temperature for 2-3 hours or until doubled in size.
      6. While the dough rests, generously grease a 12 inch by 17 inch sheet tray (with at least 1 inch tall sides) with 2 tablespoons of olive oil.
      7. When the dough is ready, punch it down to release any air bubbles. Using your fingers, place the dough on the oiled sheet tray then stretch and flatten the dough to fit the pan.
      8. Using plastic wrap, cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. 
      9. Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven to 450°F.
      10. Whisk the olive oil, minced garlic and rosemary together then set aside.
      11. Using your fingers, dimple the dough all over the surface. 
      12. Using a pastry brush, spread the garlic & rosemary olive oil mixture all over the top of the bread.  Sprinkle with a generous amount of kosher salt.
      13. Bake for 20-23 minutes or until lightly browned on top. 
      14. Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature.

       

       

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