Garlic Rosemary Foccacia


Last weekend I tried making another roll type of bread. For some reason, maybe inexperience, impatience or something else, my rolls never quite rise high enough to be considered an actual roll. Tired of my bread (actually) falling short, I decided I'd make another focaccia recipe. It was the first type of bread I ever tried to make with my handy dandy super awesome and amazing Kitchenaid Mixer.

Garlic Rosemary Focaccia
Source: So Tasty, So Yummy 
Servings: 1 loaf

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    • 1/3 cup olive oil
    • 3 cloves garlic, peeled and smashed
    • 3 1/2 tsp. rapid rise yeast
    • 1 cup + 1 tbs. warm water (105 degrees)
    • 3 1/2 cups all purpose flour
    • 1 1/2 tsp. salt
    • 1 tbs. dried rosemary
    • sea salt and cracked black pepper for sprinkling

1. In a small saucepan, heat the olive oil and the garlic cloves until the garlic begins to brown. Remove from the heat, discard the garlic and let the olive oil cool. (Insert amazing smell in your kitchen right now.)
2. Add the water and yeast together in the bowl of your stand mixer and then add half of the garlic olive oil.
3. In a large bowl, combine the flour and salt. Attach the dough hook on your stand mixer and add in half of the flour mixture. Continue to add the flour in on low speed until a dough ball has formed. Increase your mixer setting to medium and continue until the dough becomes soft and slightly sticky, about 5 minutes.
4. Oil a large bowl and transfer the dough to the bowl. Turn the dough over so its coated on both sides with oil. Cover with plastic wrap and let rise in a warm place until it has doubled in size, approximately 1 hour.
5. Grease a 9x13 baking sheet with some of the remaining oil. Remove the bread from the bowl and gently press the dough into the pan, working it out to reach the edges of the pan.
6. Lightly coat a piece of plastic wrap with oil and cover the dough again. Let rise for 30 minutes.
7. Preheat oven to 450. Using your fingertips, make indentations all over the dough in various places. Drizzle the garlic oil over the dough. Sprinkle with salt and pepper and then the rosemary.
8. Bake for 20 minutes or until lightly golden brown. Transfer to a wire rack to let cool.

Sooooooo good! Its been about 3 hours since I made the bread and my kitchen still smells like an amazing combination of fresh baked bread and garlic. My dough didn't rise very much on the last 30 minutes so the bread is a bit denser than usual, but its still absolutely delicious. I'm serving it tonight with spaghetti. :)

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