By Gabriella
GARLIC & ROSEMARY FOCACCIA
My first "cheat" of the post-- a no knead focaccia recipe that nonetheless SHOULD require day ahead prep, if you have the time. But man is this stuff perfect. As Primo says, to eat good food is to be close to God. This focaccia gets you at least halfway there, and is the perfect antispasto appetizer.
Updated at: Thu, 17 Aug 2023 03:15:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories104 kcal (5%)
Total Fat3.6 g (5%)
Carbs15.6 g (6%)
Sugars0.4 g (0%)
Protein2.1 g (4%)
Sodium229.1 mg (11%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Lightly toss together flour, rosemary, salt, and yeast in a mixing bowl. In a separate measuring cup, mix 1 1/4 cup warm water and honey and stir rapidly to combine.
Step 2
Pour wet ingredients into bowl of dry ingredients and stir with a rubber spatula. Don't overwork the dough, but mix until everything is incorporated and the sides of the bowl are relatively clean. Get in there with your hands if you feel up to it! You should end up with a rough dough ball.
Step 3
Pour one tbsp of olive oil over your dough ball and turn once to coat. Cover tightly and refrigerate overnight (though, if you're in a big hurry you can also allow the dough to rise at room temperature for 4 hours-- the focaccia just won't be quite as light and fluffy).
Step 4
2 hours before cooking, butter an 8x8 pan and add a tbsp of olive oil to the bottom. Remove your dough from the fridge and plop it into the center of your pan.
Step 5
Take the top of the dough (farthest end from you) and fold it toward you. Do the same with each side of the dough, and finish by wrapping the bottom upwards-- the technique is demonstrated a bit better here. Allow this new focaccia dough package to continue rising in your pan, uncovered and in a warm place, for about 2 hours until doubled in size-- it'll come close to filling the pan.
Step 6
While you are waiting, combine remaining minced rosemary, 2 cloves of grated garlic, and olive oil. Allow sit at room temperature, letting the flavors marry.
Step 7
Preheat your oven to 450 and spread your focaccia dough a bit more evenly in the pan. Using all ten fingers, take all of your frustration at culinary philistines out on your focaccia dough, and make DEEP indentations all over the surface. Drizzle with more olive oil, and then brush lightly with rosemary garlic oil. Don't add TOO much, or the rosemary flakes will burn-- see below for the correct dosage.
Step 8
Bake for 20 minutes, until focaccia crust is a heavenly golden brown. Remove from oven, brush lightly with more rosemary garlic oil, and sprinkle with flaky Maldon salt.
Step 9
Cut into 16 equal squares (or 12 if you're feeling particularly ambitious), and serve immediately if possible. Focaccia is always best within 2 hours of baking, but if need be, you can always re-toast the next day.
