Rosemary & Garlic Focaccia
Prep: 50 mins (+ standing & cooling)
Cook: 25 mins
Servings: 8
Have you ever made focaccia at home? Here's a great recipe to try out for your next meal.
Ingredients
- 15 cloves garlic, peeled
- 1 cup (250ml) extra virgin olive oil
- 2⅔ cups (400g) White Wings Plain Flour
- 2 tsp sea salt flakes
- 1 tsp CSR Caster Sugar
- 1 teaspoon (4g) dried yeast
- 1¼ cups (310ml) warm water, approximately
- 2 tablespoons fresh rosemary sprigs
Method
- Place garlic and oil in a small saucepan over low heat, making sure garlic is completely covered by oil. Bring to a gentle simmer; cook for 20 minutes or until soft (but not mushy). Using a slotted spoon, remove garlic from oil; cut any large cloves in half. Reserve oil; cool.
- Place flour, 1 teaspoon crumbled sea salt flakes, the sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. Mix on medium speed until just combined. Add the water and 2 tablespoons of the reserved oil; mix until well combined. Mix on medium speed for 15 minutes.
- Transfer dough to an oiled large bowl; lightly oil the top of the dough. Cover bowl with plastic wrap. Stand at room temperature for 3 hours or until dough has doubled in size.
- Line a 30cm x 40cm (12in x 16in) oven tray with baking paper; brush paper with 1 tablespoon of the reserved oil. Using oiled hands, press and spread dough on tray; don’t stretch the dough too much. Rest dough for 10 minutes. Repeat stretching the dough with your fingertips to fit the tray. Stand in a warm place for 1 hour. Poke dimples into the dough with your fingertips; press poached garlic into dimples, sprinkle with rosemary.
- Meanwhile, preheat oven to 200°C/400°F.
- Drizzle dough with 2 tablespoons of the reserved oil; sprinkle with remaining salt flakes. Bake focaccia for 25 minutes or until golden and it sounds hollow when tapped on the base. Serve warm.
Keep any leftover reserved oil from the poached garlic to use in stir-fries or for marinating and grilling meat, fish and chicken. If you like, omit the poached garlic and use black or green olives instead. Focaccia is best made on the day of serving. It can be frozen for up to 2 months.
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