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| Rosemary Focaccia w. Garlic |
Ingredients
6 large garlic cloves, halved lengthwise
1/2 cup olive oil
3 [1/4 oz] packages active dry yeast
2 1/4 cups warm water [95° to 105°]
7 cups flour, plus additional if necessary
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
coarse salt for sprinkling
freshly ground black pepper for sprinkling
Method
Preheat oven to 300 °
Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in
lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve
into another bowl and discard garlic. Whisk together yeast and warm water in bowl
of a standing electric mixer and let stand 5 minutes, or until creamy.
Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt
and stir half of flour into yeast mixture. Fit mixer with dough hook attachment. Add
remaining flour and mix on low speed 3 minutes, or until dough pulls away from side
of bowl, adding more flour if necessary. Knead dough with dough hook on medium
high speed, scraping down hook and side of bowl as needed, 5 minutes, or until
dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with
floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a
warm place until doubled in bulk, about 1 hour. Preheat oven to 450°
Oil a 17" x 11" baking pan with some of garlic oil. Gently press dough into pan,
allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled
plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
Make indentations in dough at 1 inch intervals with oiled fingertips. Drizzle with
remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in
lower third of oven until deep golden on top and pale golden on bottom, 25 to 30
minutes. Transfer bread to a rack and serve warm or at room temperature.
6 large garlic cloves, halved lengthwise
1/2 cup olive oil
3 [1/4 oz] packages active dry yeast
2 1/4 cups warm water [95° to 105°]
7 cups flour, plus additional if necessary
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
coarse salt for sprinkling
freshly ground black pepper for sprinkling
Method
Preheat oven to 300 °
Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in
lower third of oven 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve
into another bowl and discard garlic. Whisk together yeast and warm water in bowl
of a standing electric mixer and let stand 5 minutes, or until creamy.
Stir 1/3 cup garlic oil into yeast mixture. Whisk together 7 cups flour and table salt
and stir half of flour into yeast mixture. Fit mixer with dough hook attachment. Add
remaining flour and mix on low speed 3 minutes, or until dough pulls away from side
of bowl, adding more flour if necessary. Knead dough with dough hook on medium
high speed, scraping down hook and side of bowl as needed, 5 minutes, or until
dough is soft and slightly sticky. Transfer dough to a large oiled bowl, turning with
floured hands to coat with oil. Cover bowl with plastic wrap and let dough rise in a
warm place until doubled in bulk, about 1 hour. Preheat oven to 450°
Oil a 17" x 11" baking pan with some of garlic oil. Gently press dough into pan,
allowing dough to rest 5 minutes if difficult to work with. Cover dough with oiled
plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
Make indentations in dough at 1 inch intervals with oiled fingertips. Drizzle with
remaining garlic oil and sprinkle with rosemary, coarse salt, and pepper. Bake in
lower third of oven until deep golden on top and pale golden on bottom, 25 to 30
minutes. Transfer bread to a rack and serve warm or at room temperature.
