Currently I feel like my body is made up of 50% coffee (I feel like that is the resting rate) & 50% garlic. I can’t say that I ever disliked garlic, but I can say for certain right now, I am most certainly on a garlic trend. The smell of roasted garlic in the house is just amazing. They have to have a garlic candle by now right? I mean if Gwyneth Paltrow can make a candle that smells like her body parts, certainly we can come up with a garlic candle that smells like the beginnings of a homecooked meal.
When I asked my Instagram followers whether they wanted a soft pretzel or focaccia recipe, they chose focaccia. I toyed with the idea of making some trending focaccia art. I’m sure you’ve seen it on social media. Herbs, tomatoes, olives & onions all forming these Van Gogh-like floral images. I quickly shut that down, because while it might have been cute to photograph, we are here for the carbs & carbs alone. It’s about cooking not an art project. So we went with this Rosemary Garlic Focaccia. Simple & classic, but packed with garlic!
I wanted to make this super easy. I don’t have a stand mixer that can knead things for me. I didn’t want to wait multiple days for yeast to rise. I wanted… Accessible. Easy. Quick (relatively speaking). This is also totally adaptable. If you want to try different herbs, add tomatoes, olives, caramelized onions, potatoes then go for it. I think my next batch I’m going to do a vegan parmesan potato version. Whatever you decide, snack away. Add it as a bread to a meal, a snack board, or use it as a bread for your favorite sandwich. You won’t be disappointed!
If you like this make sure to try out these other recipes…
Whipped Feta with Roasted Tomatoes
Smoky Eggplant & Pepper Crudités
Rosemary Garlic Focaccia
Ingredients
- 1 packet active dry yeast
- 1 1/3 cup warm water
- 1/2 tbsp sugar
- 3 1/4 cups flour plus more if needed
- 3 tbsp olive oil plus more for drizzling
- 2 tsp sea salt plus more for optional garnish
- 2 cloves garlic, finely grated
- 3 sprigs fresh rosemary leaves
- 1 tsp cracked black peppercorns
Instructions
- Note: This recipe does require some time to allow the dough to rise so make a note prior to beginning.
- Warm the water in the microwave for 1-2 minutes. You want the water to be warm but not boiling. If the water is too hot or too cold it impacts the yeast's ability to thrive.Add the sugar to the water, stir. Then add the yeast packet. Give it a gentle stir & set aside for 15 minutes until it foams up & gets frothy.
- To the yeast mixture add in the flour, salt & olive oil. Give it a gentle stir until it starts to form a solid mixture. Then using your hands gently knead it in the bowl a few minutes, just until the dough comes together. You may need to add a bit more flour depending on how wet your dough is. Form the dough into a ball & place in a bowl with a drizzle of olive oil to slightly coat the dough. Cover with a damp cloth & let it sit in a warm area for 2 hours. You are looking for it to double in size.*If you have a stand mixer feel free to use it in the steps above.
- Place a piece of parchment paper in/on the baking tray to be used.Remove the dough from the bowl & place on the parchment paper. Gently stretch° out the dough, shaping it into a rectangle or square within the baking tray. Cover & let it sit for another 30 minutes.
- Preheat the oven to 400°.
- Grate the garlic cloves on a microplane (or mince it until it is nearly a paste). Spread the garlic along the top of the dough. You are just kissing it with flavor.
- Using your fingers or the handle of a wooden spoon, press holes all along the dough forming little divots.Drizzle with olive oil & sprinkle with the rosemary leaves.
- Place in the oven & cook for 20 minutes. Remove from oven to cool. Sprinkle with additional rosemary, sea salt & cracked pepper. Slice into desired shapes & enjoy. Serve with olive oil for dipping if you like.
