Garlic Rosemary Focaccia

Name: Garlic Rosemary Focaccia
Total time: 10800 s
Yield: 1 loaf (8 large pieces)
Cuisine: American
Ingredients: 4.5 cups Bread flour; 2 cups Warm water; 4 tbsp Virgin olive oil; 2 tsp Neutral sweetener; 2.5 tsp Salt; 2.25 tsp Yeast; as needed Extra oil for pan; from 3 heads Roasted garlic; 3 sprigs Fresh rosemary

Birch&Butter @BirchandButter

The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich!

Birch&Butter @BirchandButter

The best Focaccia! Light and airy dough, topped with crisp and flavor packed garlic. Perfect on the side of pasta or the base of a great sandwich!

Saved

Ingredients

3 hours

1 loaf (8 large pieces)

4.5 cupsBread flour
2 cupsWarm water
4 tbspVirgin olive oil
2 tspNeutral sweetener
2.5 tspSalt
2.25 tspYeast
as neededExtra oil for pan
from 3 heads Roasted garlic
3 sprigsFresh rosemary

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Steps

3 hours

1

Mix warm water, yeast, and sweetener. Let sit for 5–10 minutes until foamy.
2

Add bread flour, salt, and olive oil. Mix to form a sticky dough.
3

Let dough rise for 90 minutes, covered, in a warm place.
4

Oil a baking pan, stretch dough into it.
5

Let dough rise in the pan for 40 minutes.
6

Press roasted garlic and rosemary into the dough, then dimple the surface with your fingers.
7

Drizzle with extra oil.
8

Bake at 220°C (428°F) for 20–25 minutes until golden.