ROASTED GARLIC & ROSEMARY FOCACCIA BREAD (Or whatever flavour you want!)
This focaccia bread is EVERYTHING! Light & so crispy on the outside! I’m an edge gal myself as I love the crunch.
The dough is made the day or night before baking but on the plus side, it can stay in the fridge for up to 4 days, meaning you can grab a hunk of the dough each day & have fresh focaccia for lunch…or dinner…or to snack on all day. In this case, I used my garlic confit/roasted garlic (as seen in a previous post) but the topping possibilities are endless. Cherry tomatoes, feta, herbs, pepperoni, prosciutto, etc.
INGREDIENTS
4 c flour
2 tsp Himalayan or kosher salt
2 1/4 tsp instant yeast
1/2 tsp sugar
1 3/4 - 2 cups lukewarm water
butter to grease pan
5 tbsps olive oil, divided
Flaky Sea Salt (Optional)
Roasted Garlic & Rosemary Version:
Top with roasted garlic and fresh Rosemary leaves
Greek Version:
Top with halved cherry tomatoes, kalamata olives, feta cheese, and fresh oregano.
INSTRUCTIONS
In a large bowl, whisk flour, salt, sugar & yeast. Add enough lukewarm water to make a slightly sticky but not wet ball of dough.
Drizzle a tbsp of olive oil over the dough & gently rub it over the surface to coat.
Cover bowl w/ plastic wrap. Refrigerate for 12-24 hrs or up to 4 days.
Generously butter a 13” x 9” baking pan. Add 2 tbsp olive oil into center of the pan. (Makes for a delicious crunchy crust!) Deflate dough by pushing down in the middle & pulling the sides towards the centre. Form in bto a rough ball, place in prepared pan & roll to coat w/ the oil. Let the dough rest for 3 - 4 hrs.
Preheat oven to 425°F. Coat your hands with olive oil and gently spread dough to fill pan. Now using all 10 fingers, press straight down into the dough making deep dimples all over the surface. Drizzle another 2 tablespoons of oil all over the dough.
Arrange toppings of choice over the top. Sprinkle with flaky sea salt. (Optional but SO good)
Place pan on the middle rack in the oven and bake for 25 to 30 minutes, or until the bottom is golden and crisp. Remove from oven and slide the focaccia onto a cooling rack to cool for a minimum of 10 minutes before cutting.
