Roasted Garlic Rosemary Focaccia Bread

Ingredients

• Water

  Plain, clean water

  1 ⅓ cup or 316g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Yeast

  Leavening agents, baker's, active dry

  1 packet or 7g

• Wheat flour

  White, cake, enriched

  3 ¾ cup unsifted, dipped or 514g

• Salt

  Table

  2 tsp or 12g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Rosemary

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  ¼ cup or 34g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.
2. Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
3. Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)
4. Position a rack in the center of the oven and preheat the oven to 400oF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
5. Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!
6. Recipe by: Marzia (source: https://littlespicejar.com/roasted-garlic-rosemary-focaccia-bread/?crlt_pid=camp.FqrAQoWrpYYp&utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=26248)

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