Rosemary & Garlic Focaccia Recipe by Felicity Scott
Cooking Instructions 45min to 1 hr (baking) 1 hr prep 1 The garlic is placed in a small oven ready dish and topped with olive oil and roasted for an hour or until golden. Let it cool down while prepping the dough 2 In a bowl add the cup of Lukewarm water, yeast and honey. Stir and let sit for 10min. 3 Add the flour and salt and knead into a stretchy dough. 4 Transfer the kneaded dough in a oiled bowl and cover with a moist tea towel. Let the dough sit covered in a warm spot to rise. 5 After the hour, transfer the dough to an oiled baking dish and use your fingers to stretch dough to cover the entire baking dish. You fingers will cause pockets for the roasted cloves of garlic. 6 Finely chopped the rosemary (keeping some larger sprigs for presentation) and mix with the garlic infused oild. Using a spoon spread the rosemary oil over the top of the bread 7 Bake the bread at 180°C for 45min to an hour until the bread is golden 1 The garlic is placed in a small oven ready dish and topped with olive oil and roasted for an hour or until golden. Let it cool down while prepping the dough 1 The garlic is placed in a small oven ready dish and topped with olive oil and roasted for an hour or until golden. Let it cool down while prepping the dough 2 In a bowl add the cup of Lukewarm water, yeast and honey. Stir and let sit for 10min. 2 In a bowl add the cup of Lukewarm water, yeast and honey. Stir and let sit for 10min. 3 Add the flour and salt and knead into a stretchy dough. 3 Add the flour and salt and knead into a stretchy dough. 4 Transfer the kneaded dough in a oiled bowl and cover with a moist tea towel. Let the dough sit covered in a warm spot to rise. 4 Transfer the kneaded dough in a oiled bowl and cover with a moist tea towel. Let the dough sit covered in a warm spot to rise. 5 After the hour, transfer the dough to an oiled baking dish and use your fingers to stretch dough to cover the entire baking dish. You fingers will cause pockets for the roasted cloves of garlic. 5 After the hour, transfer the dough to an oiled baking dish and use your fingers to stretch dough to cover the entire baking dish. You fingers will cause pockets for the roasted cloves of garlic. 6 Finely chopped the rosemary (keeping some larger sprigs for presentation) and mix with the garlic infused oild. Using a spoon spread the rosemary oil over the top of the bread 6 Finely chopped the rosemary (keeping some larger sprigs for presentation) and mix with the garlic infused oild. Using a spoon spread the rosemary oil over the top of the bread 7 Bake the bread at 180°C for 45min to an hour until the bread is golden 7 Bake the bread at 180°C for 45min to an hour until the bread is golden More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Raspberry Bourbon Lemonade Pumpkin Spice French Toast mini bake Cabbage N Sausage Dinner Halloween M&M Ghoul Cookies Mango cheesecake Raspberry Bourbon Lemonade Pumpkin Spice French Toast mini bake Cabbage N Sausage Dinner Halloween M&M Ghoul Cookies Mango cheesecake Tomato Jam French Dip Sandwich Raspberry Bourbon Lemonade Brussels sprouts Farfalle pasta homestyle Thai spicy chicken feet soup. Tom Kai 🌶️ Chocolate mawa modak Blackened Rice-Lentil-Cheese Sandwich Healthy Halim Ladoo Chukandaari paneer tikka Tomato Jam French Dip Sandwich Raspberry Bourbon Lemonade Brussels sprouts Farfalle pasta homestyle Thai spicy chicken feet soup. Tom Kai 🌶️ Chocolate mawa modak Blackened Rice-Lentil-Cheese Sandwich Healthy Halim Ladoo Chukandaari paneer tikka