Cheesy Garlic Focaccia With Rosemary Recipes

FOCACCIA WITH GARLIC AND ROSEMARY

Steps:

• For the dough, combine the flour, yeast and salt with up to 350ml/12fl oz lukewarm water, until you have a soft dough. Knead for 10-15 minutes (you can do this by hand or in a free-standing mixer fitted with a dough hook). Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
• After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
• Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
• Preheat the oven to 240C/450F/Gas 8.
• Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
• Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.

CHEESY GARLIC FOCACCIA WITH ROSEMARY

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine. Add the olive oil, flour and salt to the bowl. Mix on low speed for 2 minutes until the dough comes together. Stop the mixer, and scrape down the sides with a rubber spatula. Place a kitchen towel over the bowl, and let the dough rest for 5 minutes. Continue on medium speed, until the dough forms a ball and comes away from the sides, then mix for another 2-3 minutes. The dough should be smooth at this point. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until doubled in volume.
• Mix up the filling. In a bowl, combine the shredded cheddar cheese, parmesan cheese, dried Italian herbs, and granulated garlic. Mix to combine, set aside.
• Prepare an 8x8" baking pan. Drizzle 1-2 teaspoons of olive in the bottom of the pan, and use your fingers or a pastry brush to coat the bottom and sides of the pan completely, set aside.
• Pour the dough out onto a floured work surface. Divide the dough in half. Use your hands to stretch the dough out into a square-ish shape to fit the pan. The dough should be very stretchy and easy to work with. Place the flattened dough into the bottom of the prepared pan, and use your fingers to stretch it out to fit the pan, making sure to get into the corners.
• Sprinkle the cheese filling on top of the bottom layer. Repeat the process with the second piece of dough, and lay it over the filling carefully. Use your fingers to seal in the filling by pressing down on the sides. Cover with a clean kitchen towel, and let proof at room temperature for 45 minutes - 1 hour, until the dough is puffy, and almost reaches the top edge of the pan. Preheat the oven to 425 degrees F.
• Drizzle the 2 teaspoons of olive on top of dough. Use your fingers to dimple the surface of the dough for that signature focaccia look. Scatter the rosemary leaves on top, and sprinkle the flakey sea salt all over. Bake for 30-35 minutes until the top is deeply golden brown. Allow to cool slightly, then enjoy! Focaccia is best eaten the same day, but any leftovers can be stored in the fridge, and reheated in a toaster oven or a 350 degree F oven for 10 minutes.

ROSEMARY - GARLIC FOCACCIA

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.