Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that’s easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9″x13″ bread)
All-Purpose Flour, 600g (4 1/2 Cups)
Warm Water, 450g (2 Cups)
Coarse Sea Salt 6g (3/4 tsp.)
Extra Virgin Olive Oil, 20g (2 tbsp.)
Yeast. 1/4 tsp.
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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