Easy Homemade Garlic & Rosemary FocacciaVeg

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.

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.

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.

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.

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.

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.