Garlic and Rosemary Foccacia

This is a wonderful not too thick rustic Italian Style bread, it pairs beautifully with Sea Food, Soups and Pasta dishes. I previously shared a recipe for home made Pasta and Puttanesca, along with this Foccacia and Olive Oil, herbs with spices for dipping. This is extremely simple to make, the only draw back is, it takes a little bit of time to make due to having to rise 2-times.

What You Will Need:
Stand Mixer or Hand Mixer
Bread Hook Attachment *Stand Mixer*
Large Bowl if using a Hand Mixer
Small Bowl
Spoon
Spatula or Wooden Spoon
Oven Mitts
Cutting Board
Plastic Wrap
Measuring Cup
Measuring Spoons
Medium Size Baking Sheet or Jelly Roll Pan 12"x19" *I love my new non-stick Copper one, things just slide right off of it. Clean up is a breeze.*

Ingredients:
2-Teaspoons Raw Honey or 1 1/2-Teaspoons Sugar *I like honey*
1-Packet Active Dry Yeast *1/4-Ounce*
5-Cups All-Purpose Unbleached Flour *And a little extra for dusting the cutting board.*
1-Tablespoon Sea Salt, plus some for sprinkling *I used Pink Himalayan Salt.*
1-Cup Extra Virgin Olive Oil Divided
2-Tablespoons Dried Rosemary, plus some for sprinkling.  *Rub it between the palms of your hands to crush it up.*
7-Cloves Fresh Garlic peeled and finely minced. *You can use more or less depending on your taste.*
1 3/4-Cups Luke Warm Water *Not hot and not cold*

Directions:
In the bowl, add the luke warm water, yeast and honey. Using the spatula or wooden spoon, stir until all combined.  Let the ingredients rest in a warm place for about 15-minutes or until it becomes foamy, this is called "Proofing the yeast." My house was warm enough so I just left it on the table. If this doesn't foam, then throw it away and start over, you need live yeast to make this bread rise.  If it foams then add in the flour, salt and 1/2-Cup of Extra Virgin Olive Oil and mix on low speed using the Bread Hook. Mix well.

Remove the dough and place on to a lightly dusted, clean, dry cutting board or flat work surface. Knead the dough by hand a few times, if it still feels sticky add a little more flour to the cutting board and continue kneading until the dough is pliable and no longer sticky. Using the Olive Oil, lightly coat the bottom and sides of the bowl. Place the dough back inside of the oiled bowl and cover with plastic wrap. Let rise for an hour or until it has doubled in size.

Once the dough has risen - doubled in size, add the remaining Olive Oil and coat the Baking Sheet - Jelly Pan. Don't worry, it looks like a lot of oil but it really isn't. This bread is supposed to be crusty and a little bit on the oily side, this is what makes it taste so good.  Place the dough on to the pan and stretch, gently pressing so the dough covers the entire pan's bottom. Now, flip the oiled dough over so it can coat the opposite side with Olive Oil.  Make sure the dough is stretched and fits the entire bottom of the pan.  Now using your fingers, gently poke little holes aka: dimples into the top of the dough, don't poke all the way through.  Once this is baked you won't see the holes - dimples, it will be lightly bumpy. Place the tray in a warm place so it can rise and double in size for the second time.  This usually takes about an hour.

 

While the dough is rising, pre-heat your oven to 425-Degrees Fahrenheit.

Once the dough has risen - doubled in size, sprinkle the top of the dough with the sea salt, rosemary and lightly drizzle with more Olive Oil.  Place in the oven and bake for about 30-minutes or until it's a golden brown color. Put on your oven mitts and remove, place on a heat resistant flat surface and let cool before cutting.  I made an Olive Oil, herb and spices for dipping.

Ingredients:
1/3-Cup Olive Oil *I warm mine just a little bit in the microwave.*
1/4-Teaspoon Dried Red Pepper Flakes
1/2- Teaspoon Sea Salt
1/2-Teaspoon Dried Parsley

Directions: Place all ingredients into a small bowl and stir with a spoon until well blended. Dip small pieces of the Foccacia in to the oil and eat.