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Focaccia

An Italian-style bread that's faster and easier than most breads. Recipe credit given to a generous friend who shared his bread techniques.
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Ingredients Method

Ingredients
  

Aromatic Olive Oil
  • 3 clove garlic fresh, grated
  • rosemary
  • thyme
  • 500 ml olive oil
Dough
  • 580 ml water lukewarm
  • 50 g yeast
  • 1000 g white flour
  • 20 g salt
  • dried basil optional
  • sliced olives optional
  • parmesan cheese optional
  • dried tomatoes optional
  • rosemary for topping
  • olive oil for topping
  • extra salt for topping, optional

Method
 

  1. Mix grated garlic and herbs with olive oil; let rest 24 hours to infuse.
  2. In a bowl, combine lukewarm water and yeast; stir. Add flour and mix well.
  3. Add the infused olive oil and salt; mix for 5-7 minutes until a uniform dough forms.
  4. Transfer to a work surface and knead until smooth. Rest covered for 30 minutes at room temperature.
  5. Knead again and rest for another 15 minutes.
  6. Transfer dough to a baking sheet, shape by hand into a rectangle. Dimple the surface with your fingers and fill the dimples with rosemary (and optional toppings: parmesan, dried tomato, dried basil).
  7. Brush the top generously with olive oil; sprinkle with extra salt if desired.
  8. Let rise until doubled in size.
  9. Bake in a preheated 420°F (215°C) oven for 25-30 minutes until golden brown.