Rosemary & Garlic Focacciaby Leena Kohli (@leenakohli)
Rosemary & Garlic Focaccia is a delightful Italian creation that boasts a spongy, crispy, and airy texture with a golden crust and soft interior bread. Infused with the irresistible flavours of rosemary, garlic, and a touch of chilli flakes, this bread is perfect for casual get-togethers, lazy Sunday afternoons, or simply when you crave a flavorful snack.
- 1tbspDry Yeast
- 325mLWater (warm)
- 475gAll-purpose Flour
- 1tbspMilk Powder
- 50gOlive Oil (divided)
- 2Rosemary Stems
- 1tbspGarlic (chopped)
- 1tspChilli Flakes
- 1tspSea Salt
In a small bowl, dissolve the dry yeast in warm water and let it sit for 5 minutes until it becomes frothy.
Whisk together the flour, salt, and milk powder in a large mixing bowl.
Make a well in the centre of the flour mixture and pour in the yeast mixture and olive oil (5 tbsp). Mix well until the dough comes together. Knead the dough gently about 10-12 times until it becomes smooth and elastic.
Cover the dough in a greased bowl with a clean kitchen towel. Place it in a warm area and let it rise for about 1 hour or until it doubles in size.
Preheat your oven to 200°C (400°F).
Add the chopped garlic to the dough and gently mix it with a dough cutter.
Grease a baking pan or a foil tray with 2 tbsp of olive oil.
Place the dough in the foil tray and roll it in the olive oil. Press it down to fit in the tray. Use your fingers tips to create dimples all over the surface of the dough.
Sprinkle the chilli flakes, and sea salt evenly over the dough. Arrange the rosemary leaves on top. Drizzle a tbsp of olive oil over the dough and gently create dimples over the surface.
Bake the focaccia in the preheated oven for about 20-25 minutes, or until it turns golden brown on top.
Once baked, remove the focaccia from the oven and let it cool for a few minutes.
Slice or cut in squares and serve warm.
Tips & Tricks
When kneading the dough, use light hands and avoid adding too much additional flour. Over-kneading or adding too much flour can result in dense and dry focaccia.
Olive oil both in the bottom of the pan and on top of the dough is essential for encouraging nice browning and flavour.
Feel free to experiment with other herbs and spices.
Keep an eye on the focaccia while it's baking, as ovens can vary. Start checking for doneness around the 20-minute mark.
You can cut the focaccia into smaller squares or larger slices, depending on how you plan to serve it.
You can serve it as an appetizer, side dish, or part of a meal.
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