There’s something almost therapeutic to me about baking homemade bread. Yeast and I got off to a rocky start, but with some time we’ve become fast friends =). This was my first time making focaccia and it couldn’t be easier. It rises quickly, bakes quickly, and you can slice it hot! And I mean, who doesn’t like cheesy garlic bread?? This a great recipe for beginner yeast bread bakers or seasoned veterans alike! Don’t let yeast intimidate you. Give it a try. Enjoy!
Garlic Rosemary Focaccia
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 cup warm water (105-115 degrees)
4 tablespoons olive oil, divided
2 tablespoons parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)
1 tsp dried rosemary
1. Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
2. In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
3. Add the yeast mix and 1 tablespoon olive oil to the dry ingredients and combine.
4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic (or use dough hook in stand mixer).
5. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
6. Cover with plastic wrap and let rise in warm place 25 minutes.
7. Preheat oven to 425 degrees.
8. Punch dough down. Pour about 2 tablespoons olive oil on bottom of baking sheet. Pat dough into 1/2-inch thick rectangle (doesn’t have to be perfect).
9. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
Brush top with remaining 2 tablespoons olive oil, then sprinkle with Parmesan, mozzarella cheese, and dried rosemary.
10. Bake for 13-15 minutes until golden brown.
*adapted from Genius Kitchen
