Italian focaccia

Based on 27 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-8+
2 cloves fresh garlic (divided)
1 tsp rosemary (divided)
2 tsp active dry yeast
1 tsp sugar
250 ml water
400 g all-purpose flour
5 tbsp olive oil (divided)
1 tsp salt
1 tsp paprika powder
sea salt for garnish
Metric
Imperial

Utensils

  • cutting board
  • knife
  • sieve
  • standing mixer or hand mixer with dough hook attachment
  • baking sheet
  • oven
  • parchment paper

Nutrition per serving

Cal
252
Protein
5 g
Fat
9 g
Carb
37 g
  • Step 1/4

    Thinly slice half of garlic and mince the rest. Finely chop rosemary.
    • 2 cloves fresh garlic
    • 1 tsp rosemary
    • cutting board
    • knife

    Thinly slice half of garlic and mince the rest. Finely chop rosemary.

  • Step 2/4

    Dissolve yeast and sugar in lukewarm water and let sit for approx. 15 to 20 minutes, or until mixture is foamy. Sift flour into standing mixer. Pour yeast and sugar into standing mixer.
    • 2 tsp active dry yeast
    • 1 tsp sugar
    • 250 ml water
    • 400 g all-purpose flour
    • sieve
    • standing mixer or hand mixer with dough hook attachment

    Dissolve yeast and sugar in lukewarm water and let sit for approx. 15 to 20 minutes, or until mixture is foamy. Sift flour into standing mixer. Pour yeast and sugar into standing mixer.

  • Step 3/4

    Add olive oil, salt, paprika, garlic, and rosemary to stand mixer and mix for approx. 10 min, scraping down the bowl as needed. Cover and set dough aside to let rise in a warm place for approx. 60 min., or until almost doubled in size.
    • 4 tbsp olive oil
    • 1 tsp salt
    • 1 tsp paprika powder
    • 1 clove garlic (minced)
    • ½ tsp rosemary

    Add olive oil, salt, paprika, garlic, and rosemary to stand mixer and mix for approx. 10 min, scraping down the bowl as needed. Cover and set dough aside to let rise in a warm place for approx. 60 min., or until almost doubled in size.

  • Step 4/4

    Flatten out dough until it is approx. the thickness of your thumb. Transfer to a parchment-lined baking sheet. Lightly press holes into the surface of dough with index finger. Cover dough again, then, preheat oven to 200°C/400°F. Before placing dough in oven, once again lightly press holes into its surface with index finger. Brush with olive oil and garnish with rest of garlic and rosemary. Bake in preheated oven at 200°C/400°F. for approx. 20 – 25 min. Remove from oven and sprinkle with sea salt. Enjoy!
    • 1 clove garlic (sliced)
    • ½ tsp rosemary
    • sea salt for garnish
    • baking sheet
    • oven
    • parchment paper

    Flatten out dough until it is approx. the thickness of your thumb. Transfer to a parchment-lined baking sheet. Lightly press holes into the surface of dough with index finger. Cover dough again, then, preheat oven to 200°C/400°F. Before placing dough in oven, once again lightly press holes into its surface with index finger. Brush with olive oil and garnish with rest of garlic and rosemary. Bake in preheated oven at 200°C/400°F. for approx. 20 – 25 min. Remove from oven and sprinkle with sea salt. Enjoy!