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Focaccia, a beloved Italian flatbread, is celebrated for its simplicity and versatility. This savory rosemary garlic focaccia not only pays homage to traditional Italian baking but also embraces the flavors that elevate it to a gourmet level. With its golden crust, soft interior, and aromatic infusion of garlic and rosemary, this bread is perfect for any occasion—be it a casual family dinner, a picnic in the park, or a festive gathering.

Savory Rosemary Garlic Focaccia

Dive into the world of homemade bread with this savory rosemary garlic focaccia recipe! This delicious Italian flatbread features a crispy golden crust and a soft, fluffy interior infused with aromatic garlic and fresh rosemary. Perfect for any occasion, whether as a side at dinner, a snack at a picnic, or an impressive appetizer at gatherings. Get ready to impress your family and friends while enjoying the rewarding process of baking your own focaccia!
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Ingredients
  

4 cups all-purpose flour

1 ½ teaspoons sea salt

1 teaspoon sugar

2 teaspoons instant yeast

1 ¾ cups warm water (110°F/43°C)

¼ cup extra virgin olive oil, plus more for drizzling

4 cloves garlic, minced

3 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

Coarse sea salt for topping

Freshly cracked black pepper (optional)

1 teaspoon red pepper flakes (optional)

Instructions
 

Activate Yeast: In a mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy.

    Mix Dry Ingredients: In a large bowl, whisk together the flour and sea salt.

      Combine Mixtures: Pour the yeast mixture into the flour mixture. Add the ¼ cup olive oil, then mix with a wooden spoon or your hands until a shaggy dough forms.

        Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. If it's too sticky, sprinkle a little more flour.

          First Rise: Place the dough in a greased bowl and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

            Prepare the Pan: Generously grease a half sheet pan (18x13 inches) with olive oil. Once the dough has risen, punch it down gently and transfer it to the pan.

              Shape the Dough: Use your fingers to stretch and press the dough evenly into the pan. Make dimples all over the surface of the dough with your fingertips.

                Add Toppings: In a small bowl, mix the minced garlic, chopped rosemary, and a tablespoon of olive oil. Spread this mixture evenly over the dimpled dough. Sprinkle with coarse sea salt and, if desired, freshly cracked black pepper and red pepper flakes.

                  Second Rise: Cover the pan loosely with a towel and let the focaccia rise for another 30 minutes while you preheat the oven to 400°F (200°C).

                    Bake: Bake the focaccia for 20-25 minutes, or until it’s golden brown.

                      Cool and Serve: Remove it from the oven and drizzle with more olive oil while it's still warm. Let it cool slightly before slicing into squares or strips. Serve warm or at room temperature.

                        Prep Time, Total Time, Servings: 15 minutes | 2 hours (includes rising time) | 12 servings