Garlic & Rosemary Fluffy Focaccia

Ingredients

• 500 g All‑purpose flour (Provides structure; can substitute with bread flour for extra chew.)
• 350 ml Warm water (Should be about 38‑40°C (100‑105°F) to activate yeast.)
• 2 tsp Active dry yeast (Instant or active dry yeast works; proof in warm water.)
• 2 tsp Granulated sugar (Feeds the yeast; optional for a slightly sweeter crust.)
• 2 tsp Fine sea salt (Enhances flavor; keep some extra for topping.)
• 4 tbsp Extra‑virgin olive oil (Adds richness to the dough and pan; plus extra for drizzling.)
• 3 pcs Garlic cloves (Finely minced; distributes aromatic flavor.)
• 2 tbsp Fresh rosemary (Leaves stripped and roughly chopped.)
• 1 tbsp Coarse sea salt (for topping) (Adds a crunchy finish.)

Instructions

1. Activate the yeast

   In a small cup, combine warm water (38‑40°C), sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix dry ingredients

   In a large mixing bowl, whisk together flour and fine sea salt.

   Time: PT5M

3. Combine wet and dry, then knead

   Make a well in the flour, pour in the foamy yeast mixture and 4 tbsp olive oil. Stir until a shaggy dough forms, then knead by hand or with a stand mixer for about 10 minutes until smooth and elastic.

   Time: PT10M

4. First rise (bulk fermentation)

   Lightly oil the mixing bowl, place the dough inside, cover with a damp kitchen towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

5. Pre‑heat oven and prepare pan

   While the dough is rising, pre‑heat the oven to 220°C (428°F). Lightly drizzle olive oil over a baking sheet and spread it evenly.

   Time: PT10M

   Temperature: 220°C

6. Shape and top the dough

   Punch down the risen dough and transfer it onto the oiled baking sheet. Using fingertips, gently stretch and press the dough outward to fill the sheet, creating dimples about 1‑2 cm deep. Drizzle a little more olive oil over the surface, then sprinkle minced garlic, chopped rosemary, and coarse sea salt.

   Time: PT10M

7. Second rise (proof)

   Cover the sheet loosely with a kitchen towel and let the dough rest for 30 minutes. It will puff up slightly.

   Time: PT30M

8. Bake

   Place the sheet in the pre‑heated oven and bake for 20 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT20M

   Temperature: 220°C

9. Cool and serve

   Remove the focaccia from the oven, transfer to a cooling rack, and let it rest for 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g