Garlic and Rosemary Focaccia with The Kind Harvest Co. Plain Flour
Updated: Sep 2
Created by @rawpublic_
Cooking time: 15-20min, Prep time 10min
2 1/2 cups The Kind Harvest Co. Plain Flour
1 sachet of dried yeast (7 grams)
1/2 tsp sea salt
1/2 cup olive oil
1 tsp sugar
1 tsp minced garlic
2-3 garlic cloves
Combine the minced garlic and olive oil into a small pan and place over low heat for 5 minutes. Stir occasionally. Remove from heat if the garlic starts to brown, you don't want to burn it. Set aside.
In a large bowl, combine the warm water, yeast and sugar. Stir a few times and then leave to activate.
Add in your 1 cup of flour and your garlic oil mixture (leaving 2 tablespoons worth for the top of the bread) and stir. Leave for 5-10 minutes before stirring in the rest of the flour. Using your hands, gently mix your dough into a ball before pouring out onto the lightly floured surface.
Knead the dough for 10 minutes or until smooth.
Transfer dough to a lightly oiled bowl, cover with a warm, damp tea towel or cling wrap. Place the bowl in a warm spot in your kitchen and let rise for one hour.
Heat your oven to 200'C
Line a baking pan with baking paper.
Transfer you're dough to your lined baking pan and press into the pan with your fingers.
Drizzle the remaining garlic oil on top.
Using your fingers or the back of a wooden spoon, make dimples in the top of the dough and then sprinkle with sliced garlic, rosemary sprigs and a little black pepper.
Bake for 15-20 minutes until golden.
Remove from tin and cool on a wire rack before slicing.