Classic Garlic Rosemary Focaccia Bread

Ingredients:

1. 500g (about 4 cups) bread flour
2. 1 packet (about 2 1/4 teaspoons) active dry yeast
3. 1 1/2 cups warm water (around 110°F or 45°C)
4. 1 teaspoon sugar
5. 2 teaspoons salt
6. 1/4 cup extra-virgin olive oil (plus more for drizzling)
7. 3-4 cloves garlic, minced
8. 2 tablespoons fresh rosemary, chopped
9. Coarse sea salt, for sprinkling on top (optional)

Instructions:

1. Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours or until doubled in size.
5. Prepare the pan: While the dough is rising, prepare a baking pan by lightly greasing it with olive oil. You can use a rectangular baking sheet or a round cake pan depending on your preference.
6. Shape the dough: Once the dough has doubled in size, punch it down to release the air. Transfer it to the prepared baking pan and gently press it out to fit the shape of the pan. Use your fingers to create dimples all over the surface of the dough.
7. Second rise: Cover the shaped dough with a clean kitchen towel or plastic wrap and let it rise again for about 30-45 minutes until slightly puffed.
8. Preheat the oven: While the dough is rising, preheat your oven to 425°F (220°C).
9. Add toppings: Once the dough has completed its second rise, drizzle it with a bit more olive oil. Sprinkle the minced garlic and chopped rosemary evenly over the surface. You can also sprinkle some coarse sea salt on top if desired.
10. Bake: Place the pan in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown and cooked through.
11. Cool and serve: Remove the focaccia from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool completely. Cut into slices and serve warm or at room temperature. Enjoy your homemade classic garlic rosemary focaccia bread

How to Serve it?

Classic garlic rosemary focaccia bread can be served in various ways. Here are some serving suggestions:

1. As a Side Dish: Serve slices of warm focaccia alongside soups, salads, or pasta dishes. Its soft texture and aromatic flavors make it a perfect accompaniment to a wide range of main courses.
2. Appetizer: Cut the focaccia into smaller pieces and serve it as an appetizer. You can pair it with olive oil and balsamic vinegar for dipping, or with a selection of cheeses, cured meats, and marinated vegetables for a Mediterranean-inspired antipasto platter.
3. Sandwiches or Panini: Use focaccia slices to make delicious sandwiches or panini. Fill them with your favorite ingredients like roasted vegetables, grilled chicken, mozzarella cheese, and pesto for a satisfying meal.
4. Bruschetta: Toast slices of focaccia until golden brown, then top them with diced tomatoes, fresh basil, garlic, olive oil, and balsamic vinegar for a flavorful bruschetta appetizer.
5. Party Platter: Arrange sliced focaccia on a platter along with an assortment of dips, spreads, and toppings such as hummus, tapenade, roasted red pepper spread, and herbed cream cheese for a crowd-pleasing party snack.
6. Breakfast or Brunch: Toast leftover focaccia and serve it with butter and jam, or use it as a base for eggs Benedict or breakfast sandwiches.
7. Garnish: Sprinkle chopped fresh herbs, such as parsley or basil, over the sliced focaccia just before serving to add a pop of color and freshness.
8. On its Own: Enjoy a slice of warm focaccia bread on its own as a delicious snack or light meal.

Frequently Asked Questions (FAQs):

Here are some frequently asked questions (FAQs) related to making classic garlic rosemary focaccia bread:

1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. You may skip the activation step and directly mix the instant yeast with the dry ingredients.
2. Can I use all-purpose flour instead of bread flour? While bread flour is preferred for its higher protein content, you can use all-purpose flour as a substitute. The texture may be slightly different, but the focaccia will still turn out delicious.
3. Can I use dried rosemary instead of fresh? Yes, you can use dried rosemary instead of fresh. However, fresh rosemary will provide a more vibrant flavor. If using dried rosemary, use about half the amount called for in the recipe.
4. How do I store leftover focaccia? Store leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2 days. You can also freeze it for longer storage. To reheat, place it in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
5. Can I customize the toppings? Absolutely! Focaccia is versatile, and you can customize the toppings according to your preference. Besides garlic and rosemary, you can add other herbs like thyme or oregano, sliced olives, cherry tomatoes, caramelized onions, or even cheese.
6. How thick should I make the focaccia dough? Aim for a thickness of about 1/2 to 3/4 inch (1.3 to 2 cm) for the focaccia dough. Thicker dough will result in a softer, fluffier bread, while thinner dough will yield a crispier crust.
7. Can I make focaccia ahead of time? Yes, you can make focaccia dough ahead of time and refrigerate it overnight. After the first rise, punch down the dough, cover it tightly with plastic wrap, and place it in the refrigerator. When ready to bake, remove the dough from the refrigerator, let it come to room temperature, shape it, and proceed with the recipe as directed.