I am totally into this focaccia. This recipe has been tested and tested. Use fresh rosemary. Don’t hold back on the oil and salt and eat it while it’s still warm.
1/2 cup high quality extra-virgin olive oil
2-4 whole cloves garlic, cracked
2 sprigs of rosemary
1 (1/4-ounce) package rapid rise dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
2 tsp table salt
2 tablespoons chopped fresh rosemary
1 teaspoon coarse sea salt
For the garlic-rosemary infused olive oil:
1. Heat 1/2 cup of olive oil, the rosemary sprigs and garlic cloves in a small saucepan over medium-low heat. Heat until just starting to bubble, remove from heat and allow to sit and cool for at least 30 minutes or longer.
For the focaccia:
1. Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer. Add 4 cups flour, 1/4 cup of the rosemary-garlic infused oil, and the table salt and beat with the paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
2. Turn dough out onto a lightly floured surface. Knead in 1 – 2 more tablespoons of flour for about a minute then transfer to an oiled bowl and turn to coat it with the oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
3. Press dough evenly into a generously oiled 15 x 10 inch baking pan. Let dough rise, covered with a kitchen towel, until doubled in bulk, about 1 hour.
4. Preheat oven to 500°F. Stir together rosemary and remaining 3 tablespoons oil. With a fork, make shallow pin pricks all over the dough, then brush with rosemary oil. Sprinkle sea salt over the focaccia. Bake at 500˚F for 5 minutes and then reduce to 475˚F for another 15 minutes or until golden brown.
5. Remove from oven and invert onto a rack and flip over. Eat immediately, if possible.