Garlic and Herb Focaccia
Serves: Varies by size
Ingredients:
- 300g bread flour
- 3g (1 tsp) instant dry yeast
- 3g (1 tsp) sugar
- 5g (0.5 tbsp) salt, finely ground
- 20g (2 tbsp) olive oil, plus extra for drizzling
- 250ml warm water
- 40g olive oil for the topping
- 10 whole garlic cloves
- Cherry tomatoes, halved (optional)
- Black olives, pitted (optional)
- Fresh rosemary (optional)
- Coarse salt, for sprinkling
- Grated Parmesan cheese (optional)
Instructions:
- In a large mixing bowl, whisk together the bread flour, instant dry yeast, sugar, and ground salt.
- Make a well in the center and pour in 20g of olive oil and the warm water.
- Using a wooden spoon or your hands, mix until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let it rest in a warm place until doubled in size, about 1 hour. If the kitchen is very warm, check the dough after 20 minutes.
- Once the dough has risen, coat your hands and a 22cm baking pan with olive oil. Transfer the dough to the pan and gently press it out to the edges.
- Let the dough rest for another 20-30 minutes to puff up a bit.
- Preheat your oven to 400°F (200°C).
- Create dimples in the dough with your fingertips.
- Drizzle with the remaining 40g of olive oil. Sprinkle the whole garlic cloves, halved cherry tomatoes, olives, rosemary, and coarse salt over the top.
- Bake for 20-25 minutes, until golden brown and puffed.
- Remove from the oven and immediately sprinkle with grated Parmesan cheese if using.
- Allow the focaccia to cool slightly before slicing and serving.
Tips:
- The focaccia can be baked directly on a baking stone or sheet if you don’t have a round pan.
- For added flavor, consider infusing the olive oil with garlic and herbs before drizzling it on the dough.
- This bread freezes well. Thaw and reheat in the oven or microwave for a fresh-baked taste.
- For a crispier crust, you can increase the oven temperature or extend the baking time. Just keep an eye on it to prevent burning.
