Garlic, Sea Salt and Rosemary Focaccia Bread

First things first, this was a great recipe and probably rates high amongst the savoury things I've made. Okay, maybe that's because I patted on dangerous amounts of butter plus a dunk of olive oil mixed with pressed garlic and anything would taste good with that much butter, but any additions aside, the texture of the bread was good and making it was a cinch! One bowl, one spoon to mix and your hands, that's basically it. And you can dunk basically whatever herbs you feel like and omit the ones you don't have to flavour the dough. I may have gotten over my yeast complex after all with this recipe. You've only got to wait around 20 mins for the dough to rise, so it's not alot of waiting time for those of you anti-yeast, impatient bakers. I didn't have much any toppings to serve with, but I'm more than certain that this would taste great with olives, sundried tomatoes, grilled eggplants, fresh diced tomatoes, your favourite dips, parmesan sprinkled on top... Just the thought of the pairings makes me drool. 

It's just a reaaaally simple bread recipe, the dough was really easy to handle, a little sticky in the beginning but it didn't take long to become smooth and elastic. And after a real long time since I last made yeasty doughs, I really miss the kneading step and seeing the dough evolve from sticky lumps to a smooth ball! That may probably mean more yeast involving recipes soon! I'm super eager to try making pretzels again or these gorgeous choc chip cherry rolls. But anyway, bottom line, do yourself a favour and try this sometime, it won't disappoint!

Garlic, Sea Salt and Rosemary Focaccia Bread

Recipe adapted from All Recipes

Makes about 12 pieces

2 3/4 cup plain flour

1 1/2 tsp salt

1 tsp sugar

1 tbs active dry yeast

1 tsp dried oregano

1 tsp dried thyme

1 tsp pressed fresh garlic

pinch of ground pepper

1 tbs vegetable oil

1 cup water

2 tbs olive oil

fresh sprigs of rosemary

1 1/2 tbs pressed fresh garlic

sea salt

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic, oregano, thyme and pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle and using fingertips, press down to create an uneven surface on the dough. Brush top with olive oil and garlic and  sprinkle with rosemary, pressing it down slightly
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm, sprinkle with extra sea salt. Serve with butter and olive oil/garlic mixture like me or desired toppings.