rosemary garlic focaccia

Yield 16-18 servings

Incorporate flour, salt, yeast, olive oil and 10.5 ounces of the water into a large bowl. Either by hand or with a dough hook in mixer stir for five minutes, gradually adding the rest of the water.

Stop and stretch the dough by hand tucking sides under the center of the dough ball, rotate and repeat for five minutes.

Place dough onto an oiled surface and continue kneading for five minutes. Return to bowl and cover. Let rise till doubled in volume in a warm draft-free area.

Line two large baking sheets with parchment paper. Divide dough into two sections and flatten onto each baking sheet. Then leave to rest for one hour.

Prepare your garlic bulbs to roast in the oven. Preheat oven to 400 degrees F. Cut tops off the garlicĀ bulbs and remove most of the paper off the garlic and leave the head intact with the cloves connected.

Place in aluminum foil and drizzle olive oil to coat bulbs and wrap tightly. Roast in the oven for 40 minutes

Unwrap garlic let cool. Gently remove each clove and set aside.

Snip rosemary sprigs and set aside.

When the dough is ready push in garlic cloves and sprinkleĀ the rosemary sprigs on top. Poke with finger holes throughout the rest of dough to catch oil. Drizzle each pan with oil, and sprinkle with sea salt.

Bake in preheated 425 degrees F oven for 20 minutes. When finished drizzle with more olive oil and serve hot or warm.

Serve this frightfully good focaccia with this next week's perfect autumn soup.

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