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In the bowl of a mixer fitted with a dough hook, combine the
All-Purpose Flour (3 1/2 cups)
Instant Dry Yeast (1 pckg)
Salt (1/2 Tbsp)
. Mix on low speed to combine.
Water (1 1/2 cups)
and olive oil, mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 7 minutes, until the dough becomes soft and slightly tacky.
Knead the dough by hand until the dough comes together into a smooth ball. Add 1/4 cup of olive oil into a large bowl and place a ball of dough, flipping once so that both sides are covered with oil.
Cover the bowl with plastic wrap, aluminum foil, or a kitchen towel and put it in a warm, draft-free spot until the dough has doubled in size, 30 minutes to 1 hour. (The warmer the spot, the faster it will rise.)
Coat a 13x9-inch rectangular pan with
Extra-Virgin Olive Oil (2 Tbsp)
. Place dough, and begin pressing it out with your hands to fit the size of the pan. Once the dough it’s well stretched out in the pan, use your finger to gently poke the dough all over.
Cover the dough again, and let it double in size again, about 35-40 minutes.
While the dough is rising a second time, preheat the oven to 450 degrees F (220 degrees C). Set an oven rack in the middle position.
Gently poke the dough all over again. Scatter the
Garlic (to taste)
all over. Sprinkle with
Fresh Rosemary (to taste)
Sea Salt (to taste)
Bake focaccia in the oven until golden brown, 20-25 minutes.
Remove the focaccia from the oven and let it cool down on a wire rack for about 10 minutes before cutting it into squares. Enjoy!
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