Garlic & Rosemary Focaccia Recipe
Mis à jour : 5 déc. 2020
Scroll down for our Rosemary and Garlic Focaccia recipe, it's so delicious and really easy to make!
Time: 2 - 3 hours (including rising)
120ml Extra Virgin Olive Oil
2/3 Large Garlic Cloves - crushed
235ml Warm Water
315g Plain Flour
7g / 2tsp Yeast (We used Hovis Fast Action)
1 tbsp Honey
Choosing the right extra-virgin olive oil is really important, as you'll be able to taste it once the focaccia is cooked. We use Filippo Berio (found in most supermarkets) as it tastes good and it's not too expensive!
We prefer to use fresh rosemary from the garden as it gives a really fresh taste. Pick a small handful and chop finely - don't worry about measuring them
You can substitute fresh herbs for dried if necessary
Crack some rock salt over the bread once it's cooked!
Put the Olive Oil, Garlic, Rosemary and Pepper in a pan and cook over a medium heat for up to 10 minutes, until infused. Be careful not to burn the garlic!
Combine Water, Yeast and Honey in a bowl. Add the flour and roughly half of the infused oil. (You will use the rest of the oil mixture later, and don’t worry if the oil is still warm!)
Scatter some plain flour on a work surface and start kneading the dough until smooth (this takes roughly 10 minutes). Depending on how much oil you added earlier, your dough might be quite sticky at this point. If your dough sticks to the surface and is quite difficult to knead, keep scattering plain flour until it's easier to work with. Don't worry if you feel like you're adding a lot of flour, it doesn't change the taste of the focaccia
Once the dough is smooth, leave in a proofing bowl covered with a clean tea towel for one hour
After the hour is up, your dough should have risen at least twice its original size. Pop your oven on to 220°c
Whilst the oven is warming up, transfer your dough to a greased and lined baking tin
Make indents with your fingers or the back of a utensil before pouring over the remaining infused oil
Bake for 15 - 20 minutes until slightly golden
Leave to cool down and enjoy!