Italian focaccia

Step 1/ 4

• ½ cloves fresh garlic
• ¼ tsp rosemary

• cutting board
• knife

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

Step 2/ 4

• ½ tsp active dry yeast
• ¼ tsp sugar
• 62½ ml water
• 100 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

• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp paprika powder
• ¼ clove garlic (minced)
• ⅛ 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

• ¼ clove garlic (sliced)
• ⅛ 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!

Enjoy your meal!