Soft, fluffy, and golden, this homemade focaccia is fragrant with garlic and rosemary and perfect for dipping in olive oil or serving alongside soups and salads. The combination of olive oil and a touch of kosher salt on top makes the crust delightfully crisp while keeping the inside tender.
Ingredients
- 2 (0.25 oz) packages fast-rising dry yeast
- 2 cups warm (110°F) water
- 2 tablespoons sugar
- 4 tablespoons olive oil, plus 1/4 cup for topping
- 1/2 cup vegetable oil
- 1 teaspoon table salt
- 5 1/2 cups unbleached bread flour
- 3 cloves garlic, crushed
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon kosher salt
Instructions
- In a large mixing bowl, dissolve the yeast in warm water. Stir in sugar, olive oil, vegetable oil, and salt.
- Add 3 cups of flour and mix with a stand mixer or wooden spoon until the dough begins to pull away from the sides of the bowl, about 10 minutes.
- Gradually add the remaining flour, kneading by hand or with a dough hook until the dough is smooth and elastic.
- Cover the dough and let it rise in the bowl until doubled, about 1 hour. Punch it down, then let it rise a second time until doubled again.
- Preheat the oven to 375°F. Oil two 11 x 17-inch baking sheets and divide the dough evenly between them.
- Using your fingers, gently press the dough to fit the edges of the pans. Cover and let it rise for 30 minutes.
- Mix the crushed garlic with 1/4 cup olive oil and brush over the surface of each focaccia. Sprinkle evenly with rosemary and kosher salt.
- Bake for 30 minutes, until the focaccia is golden and the crust is crisp. Remove from the oven, slice, and serve warm.
