CARB LOVERS REJOICE IN THIS VERY ITALIAN BREAD!!! Oh focaccia how I love thee so, let me count the ways: dipped in olive oil, shmeared through pomodoro sauce, made into a sandwich, and worn as a sexy bread bra if shit gets crazy. And let’s face it, with this recipe, it will…

Rosemary Focaccia with Garlic and Asiago Recipe

La Faguette

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Resting Time 8 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Side Dish

Cuisine Italian

Servings 8 people

Ingredients

  

1x2x3x

• ▢ 2½ cups lukewarm water (you should be able to comfortably hold your hand under running water for 10 seconds)
• ▢ 2¼ tsp active dry yeast
• ▢ 2 tsp honey or agave
• ▢ 5 cups (625g) all-purpose flour
• ▢ 1 Tbsp koster salt
• ▢ 1½ tsp dried whole rosemary
• ▢ 1½ tsp minced fresh garlic
• ▢ ¼ cup olive oil
• ▢ butter
• ▢ freshly grated asiago

Instructions

 

• To the lukewarm water, add honey and yeast. Stir well to combine and let sit 10 minutes to activate yeast. At the end of the 10 minutes the water should have a layer of foam.
• While the yeast is doing its thing, whisk together the flour, salt, rosemary, and garlic in the bowl of a stand mixer. If you're colonial you can do it sans stand mixer.
• Add yeasty honey water to flour mixture and mix with paddle attachment until well combined.
• Remove bowl from mixer and pour olive oil on top of dough. Rotate and flip dough (it will be mega sticky!) to coat in olive oil.
• Cover and refrigerate for 1 hour, but preferably 8 hours. Dough will expand a lot.
• When ready to bake, preheat oven to 170°F (this is to proof the dough). Butter a 9×13 pan and the drizzle some olive oil all over. We want it to be one slippery nipple.
• Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you with forks and lift up and fold over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a very rough ball.
• Plop dough into the 9×13 pan and pour over any excess olive oil from bottom of bowl. Next, turn OFF the oven! Place pan on center rack and let proof for an hour and a half or until dough has reached the edges of the pan.
• When she's done proofing, remove from oven and preheat to 450°F.
• While the oven is preheating, we're gonna finger the dough. Like you're playing the piano, press fingers into the dough, reaching the bottom, but not so hard as to penetrate. Do this all over.
• Then, sprinkle asiago all over the surface. Ok, she ready now.
• Bake for 25-30 minutes, rotating halfway through.
• Serve warm cause it's so fucking good like that. She always freezes really really well, too.

Keyword easy bread recipe, easy focaccia recipe, focaccia, italian bread recipes, rosemary bread

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