Focaccia with garlic and Rosemary
Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich.
Servings: 12
Ingredients
For the dough
- 500 g (1lb 2oz) strong white flour (US equivalent: Bread flour)
- 7 g instant yeast
- 1 tsp salt
- oil for greasing
For the topping
- 2 tbsp extra virgin olive oil, plus extra to drizzle after baking
- 3 rosemary branches, needles only, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tsp flaked sea salt
- freshly ground black pepper
Instructions
- For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
- After 30 minutes, place into a lined and slightly warmed 37 x 27cm/14 x 10¾in baking tray. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
- Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
- Preheat the oven to 240℃/450℉/Gas 8.
- Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
- Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
Notes
This focaccia is delicious eaten on the day it is baked, but it will keep for a few days and you can freshen it up in the oven for a few minutes just before serving.