Garlic and Rosemary Focaccia
This Garlic and Rosemary Focaccia is perfect served with pasta or dipped in soup or stew. It's much easier than you might think and it is vegan too!
Servings: 8 people
Calories: 281kcal
Ingredients
- 80 ml olive oil extra virgin
- 5 garlic cloves crushed
- 10 g fresh rosemary
- 400 g strong white bread flour
- 16 g fast action yeast
- 4 g salt
- 240 ml water
- 0.5 teaspoon sugar
- 50 ml salt water (12g salt dissolved in 50ml water)
Instructions
- Combine the oil, garlic, and half the rosemary in a frying pan and heat on a low heat for 5 minutes. Set aside and allow to cool.
- Put the flour, salt, sugar, half the infused oil, yeast and water in a bowl. Mix until it all comes together in a dough.
- Transfer the dough to a floured surface and knead for 6 minutes. Form into a ball and transfer to a lightly oiled bowl and leave somewhere warm for an hour, until it has doubled in size.
- Line a large baking tray and turn the dough out onto it. Press down to form a circle, 20cm/8in in diameter.
- Brush with a small amount of the oil and make indentations with your fingers. Leave for a further 30 minutes at room temperature.
- Preheat your oven to 230°C/450°F/Gas 8. Brush the dough with the salt water and then the remaining oil. Add the leaves of the remaining rosemary and press them lightly into the dough.
- Cook for 20-25 minutes. Remove from the oven and serve warm.
Video
Notes
- When frying the oil and rosemary, cook on a low heat so as to not burn the garlic.
- Make sure the oil has cooled enough (45°C/115°F max). If it is too hot, it will kill the yeast.
- We used fast action yeast to keep the proofing time down. If you use normal yeast, then you will need to double the proofing times stated here.
Nutrition
Serving: 1portion | Calories: 281kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg