Focaccia with garlic and rosemary

By Genarro Contaldo
From Saturday Kitchen

Ingredients

For the dough

• Strong white flour: 500g / 1lb 2oz
• Instant yeast: 7g
• Salt: 1 tsp
• Oil: for greasing

For the Topping

• Extra virgin olive oil: 2 tbsp, plus extra to drizzle after baking
• Rosemary needles: 3 branches, finely chopped
• Garlic cloves: 2 large, finely chopped
• Flaked sea salt: 1 tsp
• Freshly ground black pepper: to taste

Method

1. Prepare the Dough:
   In a large mixing bowl, combine strong white flour, instant yeast, and salt. Gradually add up to 350ml (12 fl oz) of lukewarm water, mixing until you form a soft dough.
2. Knead the Dough:
   Knead the dough for 10-15 minutes.
   You can do this by hand or use a stand mixer fitted with a dough hook.
3. First Rise:
   Transfer the kneaded dough to an oiled bowl. Cover the bowl with cling film and let it rise in a warm place for 30 minutes.
4. Prepare the Baking Tray:
   After the dough has risen, place it into a lined and slightly warmed baking tray measuring 37 x 27 cm (14 x 10¾ in). Drizzle with olive oil and sprinkle with fresh rosemary, chopped garlic, sea salt, and a little black pepper.
5. Create Dimples:
   Use your fingers to press into the dough, creating dimples across the surface. Let the dough rest again for another 30 minutes.
6. Preheat the Oven:
   While the dough is resting, preheat your oven to 240°C (450°F/Gas 8).
7. Bake the Focaccia:
   Bake the focaccia for about 15 minutes, or until it is evenly golden-brown. Keep an eye on it, as domestic ovens can sometimes brown one side more than the other. Adjust the tray as needed during baking.
8. Finishing Touches:
   Once baked, remove the focaccia from the oven and immediately drizzle olive oil over the top. Allow it to cool slightly before cutting it into squares.