Garlic Rosemary Focaccia Bread

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Medium Brush Stroke All-purpose flour Medium Brush Stroke Active dry yeast Medium Brush Stroke Granulated sugar Medium Brush Stroke Kosher salt Medium Brush Stroke Warm water Medium Brush Stroke Extra virgin olive oil Full Ingredients

Medium Brush Stroke Extra virgin olive oil Medium Brush Stroke Garlic Medium Brush Stroke Black pepper Medium Brush Stroke Salt Medium Brush Stroke Fresh herbs Full Ingredients

How to make

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Combine water, sugar and yeast. Leave for 5 minutes. Add the other ingredients. With the dough hook of the stand mixer, mix and then add the remaining flour and beat.

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Transfer the dough to a lightly floured surface and knead it for 1 to 2 minutes.

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Place the dough in a bowl lightly greased with olive oil and cover it with a towel or plastic wrap. Let it rise in a warm place for around 2 hours.

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Once the dough has doubled in size, punch it down with your fingers, then transfer it to a baking sheet and stretch the dough to fit your baking dish.

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Cover the baking dish with plastic wrap and refrigerate for 1 to 2 hours.

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Finely chop the fresh garlic and coarsely chop the fresh rosemary and mix them with 3 tablespoons of olive oil in a small bowl.

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Spread the garlic and herb olive oil over the top of the focaccia using a pastry brush, then sprinkle coarse salt and freshly cracked black pepper over the top.

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Bake it for 22 minutes and let it rest for 5 minutes before slicing and serving.

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Cooking Tips

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www.comfortablefood.com

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Garlic Rosemary Focaccia Bread

www.comfortablefood.com