Ingredients:
- 3 ½ cups (440g) all-purpose flour
- 2 tsp salt
- 1 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups (360ml) warm water (about 110°F/45°C)
- 4 tbsp olive oil, divided
- 2-3 cloves garlic, finely minced or grated
- 1 tsp dried rosemary (optional)
- Flaky sea salt for sprinkling
Instructions:
- Activate the Yeast:
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. - Mix the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a sticky dough forms. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 8-12 hours (overnight works best) at room temperature. - Prepare the Garlic Oil:
In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic. Set aside to cool. - Shape the Dough:
Once the dough has risen, preheat your oven to 425°F (220°C). Line a 9×13-inch baking pan with parchment paper and drizzle with olive oil. Transfer the dough to the pan, gently stretching it to fit. Let it rest for 20-30 minutes. - Add Dimples and Toppings:
Use your fingers to create deep dimples in the dough. Brush the garlic-infused oil over the surface, spreading the garlic evenly. Sprinkle with rosemary (if using) and flaky sea salt. - Bake:
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown. Remove from the oven and let it cool slightly before slicing.