You Gotta Have Garlic Bread With Every Meal…
That’s my motto anyway… lol
During my “making pizza dough from scratch stage” I thought to myself, why don’t I use the same dough for making focaccias? and Voia La,this happened…lol
I always have these available to go with pasta, salads, dips, sandwiches or by itself for a satisfying, comforting snack.
Needing only your choice of simple flavoursome ingredients like olives, fresh herbs, caramelised onions, sun dried tomatoes, and I can go on and on…lol It really show cases just how, less is more.
With the dough being the same as my simple pizza dough, its never been easier to make your own.
And best part, they can be frozen too, thus a perfect homemade accompaniment to always have on hand!
The only problem is they’re so good, I can never keep up with making them! I guess that’s what happens when you have 3 hungry growing kids lol.
If you haven’t tried it yet, do have a look at my simple pizza dough and make up your own batch of focaccias for a satisfying easy go to eat!
Garlic & Rosemary Focaccia
I always have these available to go with pasta, salads, dips, sandwiches or as is for a satisfying, comforting snack.
- 1 cup dairy free milk warmed
- 7 g Instant dried yeast ( 2 x 1/4 tsp)
- 3 cups bread flour sifted
- 1 tsp sea salt
- 3 tsp extra virgin olive oil
- 10 cloves of garlic minced
- 4 tbsp extra virgin oil
- 10 g fresh rosemary
To Make Dough
Heat dairy free milk in the microwave till warm, not hot as it will kill the yeast.
Sprinkle yeast on top and let it activate for 10 min. Yeast should smell strong and look foamy when ready
In a food processor, combine, flour, salt, oil and yeast mixture and blend till ingredients have combined. Soft, bouncy and not sticky to touch.
A tell tell sign will be when dough forms a ball and bowl is clean.
If dough is too wet, add a little more flour and vice verser if dough is too dry
When dough is ready, place dough in a greased bowl and let it rest in the fridge overnight.
To Make Focaccia
Dough will make 2 regular size focaccia base or 4 smaller focaccia
Cut dough into two and on a lightly floured surface, roll dough out into desired shape, roughly 1cm in thickness.
Be sure to turn dough regularly to insure even thickness and shape.
Once base have been formed. Using a sharp knife score a few lines diagonally to create diamond shaped cuts into dough. Be sure not to cut to deep into dough or to little. Just enough where you can see the dough is coming apart. This will let the flavour of the ingredients infuse into the dough as well as looking fantastic when cooked.
Sprinkle, minced garlic & rosemary evenly over the focaccia
I love my garlic and herbs, so adjust qty to your tasting
Season with a little salt and pepper and a drizzle more of olive oil if desired
Cook focaccia in a pre heated oven at 200C (392F) for 10-15 min or until golden brown
This recipe also works for hand or stand mixer. Just be mindful of time and consistency of dough. If dough is too wet, add a little more flour and vice verser if dough is too dry. Dough should be soft, bouncy and not sticky to touch.
Resting over night is preferred however, if you can't wait, you can roll dough straight away. It will mean the dough might not be as stretchy to roll and dense in texture.
This dough will puff up, so if you prefer a thinner base, be sure to roll your base really thin.
Cooking time is pending the amount of toppings layered onto base. The more topping, the more cooking time is required.
Keep it simple, less is more!
This recipe makes 2 regular size focaccias. If you are only making one, be sure to divide the recipe in half. Or better yet just freeze the second focaccia lol
To freeze, simply cook focaccia for 5 min in oven. Let it cook completely before transferring into a freezer bag or container.
To reheat, just lightly spray with a bit of water before putting in oven for 10-15min 👌
*Nutrition information is approximate and is meant as a guide only*