Easy Homemade Garlic & Rosemary FocacciaVeg
Master the art of authentic Italian focaccia with this simple, step-by-step guide. Perfect for beginners, this recipe requires no intense kneading, relying on gentle folds and an overnight fermentation to develop a light, airy, and springy crumb. Featuring a golden, crispy crust and topped with fragrant fresh rosemary, savory garlic confit, and coarse sea salt, this bread is a delicious centerpiece for any meal. Discover how easy it is to bake cafe-quality bread at home!
Ingredients
Dough Ingredients:
600 g All-Purpose Flour (Maida)
450 g Warm Water
6 g Sea Salt
20 g Olive oil
1 tsp Dry Yeast
Toppings:
as needed Garlic
as needed Fresh Rosemary
as needed Sea Salt
Extra Virgin Olive Oil : Additional quantity as needed for drizzling over the dough before and after baking.
Instructions
Step 1— Mix the Dough
1
Combine the all-purpose flour and active dry yeast in a large bowl, creating a well in the center.
2
n a separate bowl, mix the warm water (100°F–105°F) and coarse sea salt until dissolved.
3
Pour the salted water and extra virgin olive oil into the flour mixture.
4
Mix with your hands until the dough is uniformly combined and shaggy; it will be quite wet.
Step 2— Strengthen the Dough with Folds
1
Transfer the dough to a lightly greased mixing bowl.
2
Instead of kneading, perform a series of folds: grab a portion of the dough from underneath, stretch it upward until it resists, and fold it over onto the center.
3
Rotate the bowl and repeat this 3–4 times.
4
Cover with a damp towel, let rest for 20 minutes, and repeat the folding process 3–4 more times until the dough is smooth and holds some resistance.
Step 3— First Fermentation
1
Cover the bowl tightly with plastic film.
2
Let the dough rise until it has doubled in size.
3
The creator recommends an overnight bulk fermentation in the refrigerator to develop deeper flavor and structure.
Step 4— Pan Prep & First Pan Proof
1
Grease a 9"x13" pan with olive oil. Transfer the proofed dough to the pan, gently stretching it toward the corners.
2
If the dough is resistant, cover it and let it relax for 10 minutes before stretching again.
3
Cover the pan with a damp towel and proof in a warm environment (or an oven with the light turned on) for about one hour.
Step 5— Dimpling & Second Proof
1
With damp fingers to prevent sticking, firmly dimple the dough by pressing your fingers straight down to the bottom of the pan, working across the entire surface.
2
Cover again and continue to proof for another 45 minutes to one hour, until the dough is bubbly, fills about two-thirds of the pan, and jiggles when the pan is shaken.
Step 6— Top & Bake
1
Scatter fresh rosemary and garlic confit over the top, gently pressing the garlic into the dough.
2
Drizzle with a generous amount of garlic-infused oil and a final sprinkle of coarse sea salt.
3
Bake on the middle rack of a 450°F oven for 15–20 minutes, or until the internal temperature reaches 190°F.
4
Once done, remove from the pan, cool on a wire rack, and finish with an extra drizzle of olive oil before serving.
