Fluffy Roasted Garlic & Rosemary Foccacia

Soft, Crispy & Fluffy Roasted Garlic Rosemary Focaccia ❤️

Full Recipe ⤵️
Dough
500 g Bread Flour
3 g Dry Active Yeast
400 g Warm Water (90 F°)
15 g Kosher Salt
25 g Extra Virgin Olive Oil
2 tb Fresh Rosemary, Leaves Picked (plus more when baking)
Flaky Salt for Baking

In the bowl of a stand mixer combine the warm water, yeast & bread flour.
Knead until the dough just comes together, this should take about 2 min.
Scrape down the sides of the bowl, cover with a damp towel & rest for 1 hour.

After the hour, add in the salt, olive oil, & rosemary. Knead the dough on medium-low speed for 12 min.

Transfer the dough to an oiled bowl. Cover & rest for 1 hour.

Stretch & fold the dough over itself 4 times until you come full circle. Cover & rest for 1 hour.

Repeat the stretch & fold 1 more time. Then, let the dough rest for an additional hour.

Cover the bowl w/ plastic & refrigerate for 24 hours or up to 72 hours.

Generously coat a 9 x 9 inch baking pan w/ olive oil, about 2 tb.

Gently transfer the dough to the pan and slightly stretch it out.

Cover the pan & proof until it’s about doubled in size. This can take anywhere from 1 1/2 to 3 hours.

Preheat oven to 440 °F.

Drizzle over the Roasted Garlic Olive Oil.
Then, sprinkle over the confit garlic cloves, rosemary & flaky salt.

Then, dimple the dough with your fingers. Make sure to leave some big bubbles in for extra texture.

Bake for 25-30 minutes. Remove from oven and drizzle with more olive oil. Let the focaccia cool for 10 minutes before cutting.

Roasted Garlic Oil

1 head of garlic, cloves peeled
3/4 c olive oil

Heat oven to 250 °F.
Pour both ingredients into an oven proof dish. Bake for 1 1/2 hours until the garlic is golden & tender. Let cool completely