Rosemary Olive Oil Focaccia

Ingredients

Instructions

1. 1

   In a small bowl, dissolve the yeast in warm water (115–120ºF). Let sit for 3 to 5 minutes until a thin layer of bubbles forms on the surface.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the sugar, vegetable oil, olive oil, salt, and flour. Add the activated yeast mixture. Mix on low speed until a dough forms, then increase to medium-high speed and knead for 6 minutes, until the dough is smooth.

3. 3

   Remove the dough and lightly oil the bowl. Return the dough, turning to coat in oil. Cover with plastic wrap and let rise until almost doubled in size.

4. 4

   Punch down the dough. Cover and let it rise again until nearly doubled.

5. 5

   Grate the garlic into the 3 tablespoons of olive oil and stir to combine.

6. 6

   Transfer the dough to a lightly oiled 1/4-sheet pan and press it evenly into the corners. For a round focaccia, use a 1/2-sheet pan and press into a 12-inch circle. Let rise for 30 minutes.

7. 7

   add toppings:

8. 8

   Use your fingers to dimple the surface of the dough. Spoon the garlic oil evenly over the top. Scatter rosemary leaves across the surface and sprinkle with Maldon or coarse sea salt.

9. 9

   Let the dough rest for 20–30 minutes.

10. 10

    Bake for 20–25 minutes, turning the pan halfway through baking, until golden brown on top.