Garlic Rosemary Focaccia Bread

Name: Garlic Rosemary Focaccia Bread
Prep time: 20 min
Total time: 95 min
Ingredients: ½ cup extra virgin olive oil; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped ((1 tablespoon fresh herbs equals about 1 teaspoon dried)); 2 cups warm water ((105 to 110 degrees)); 4 ½ teaspoons active dry yeast ((one pkg. of yeast equals about 2 ¼ teaspoons)); 2 tablespoons sugar or honey; 6 cups all-purpose flour, divided use (Bread flour would also be great!); 1 ½ teaspoons salt

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Holly

The crisp garlic and rosemary-infused crust on this rustic Italian bread is sure to delight your tastebuds (and your family's if you decide to share)!!

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Prep Time 20 mins

Proofing Time plus additional Rising time 1 hr 15 mins

Total Time 1 hr 35 mins

Course Dinner, Lunch

Cuisine Italian

Servings

Calories 334 kcal

Equipment

Instant Pot or other electric pressure cooker
Conventional Oven
Stand Mixer (like a KitchenAid), optional

Ingredients

½ cup extra virgin olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped (1 tablespoon fresh herbs equals about 1 teaspoon dried)
2 cups warm water (105 to 110 degrees)
4 ½ teaspoons active dry yeast (one pkg. of yeast equals about 2 ¼ teaspoons)
2 tablespoons sugar or honey
6 cups all-purpose flour, divided use Bread flour would also be great!
1 ½ teaspoons salt

Instructions

Herb-Infused Oil

Place garlic, rosemary, and olive oil in a cold skillet on the stove.
Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

Bread Dough

Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
Cover pot with a glass lid and allow dough to rise until it has doubled in size.
After dough has risen, punch down dough.
Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.

Nutrition

Calories: 334kcalCarbohydrates: 53gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 297mgPotassium: 118mgFiber: 3gSugar: 3gVitamin A: 11IUVitamin C: 1mgCalcium: 15mgIron: 3mg

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