Garlic focaccia bread

There’s something magical about the aroma of fresh-baked bread, especially when it’s infused with the rich, savory scent of garlic. Focaccia, a classic Italian flatbread, is known for its golden, olive oil-crusted top and soft, airy center.

Ingredients:

• 3 ¾ cups (500g) all-purpose flour
• 2 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 1 tbsp sugar
• ⅓ cup extra virgin olive oil, plus more for drizzling
• 5-6 garlic cloves, minced
• Fresh rosemary or thyme (optional)
• Flaky sea salt for topping

• Instructions:

  1. Activate the Yeast:
     In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
  2. Mix the Dough:
     In a large bowl, whisk the flour and salt together. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a rough dough forms.
  3. Knead:
     Turn the dough out onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
  4. First Rise:
     Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  5. Prepare the Pan:
     Preheat the oven to 400°F (200°C). Line a large baking sheet or a 9×13-inch pan with parchment paper and drizzle with olive oil.
  6. Shape the Dough:
     Punch down the dough and transfer it to the prepared pan. Gently stretch it out to fit the pan. Cover and let it rise again for 20-30 minutes.
  7. Infuse the Oil:
     In a small saucepan, gently heat the olive oil and minced garlic until fragrant (about 2 minutes). Be careful not to brown the garlic.
  8. Dimple and Top:
     Use your fingers to press dimples into the dough. Drizzle the garlic oil over the top, spreading evenly. Sprinkle with fresh herbs and flaky sea salt.
  9. Bake:
     Bake for 20-25 minutes, or until the top is golden brown and crisp.
  10. Cool and Serve:
      Let the focaccia cool slightly before slicing. Enjoy warm with olive oil, balsamic vinegar, or as a side to your favorite dishes.