Small-Batch Focaccia with Garlic and Rosemary

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon active dry yeast
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons olive oil (for drizzling)
• Flaky sea salt (for topping)

Steps

1. 1 In a small bowl, combine warm water, sugar, and yeast; let sit for 5 minutes until frothy.
2. 2 In a large bowl, mix flour and salt. Add the yeast mixture and 2 tablespoons olive oil; stir until a dough forms.
3. 3 Knead the dough on a floured surface for 5 minutes until smooth.
4. 4 Place the dough in a lightly oiled bowl, cover, and let rise for 15 minutes.
5. 5 Preheat oven to 425°F (220°C).
6. 6 Press dough into an 8x8 inch baking pan, creating dimples with your fingers.
7. 7 Drizzle with olive oil, sprinkle with garlic and rosemary, and top with flaky sea salt.
8. 8 Bake for 20 minutes until golden brown.
9. 9 Let cool slightly before slicing and serving.

Equipment

• Mixing bowl
• Measuring cups and spoons
• Baking pan (8x8 inch)

Variations

• Add sun-dried tomatoes or olives for a Mediterranean twist.
• Experiment with different herbs like thyme or oregano.

Substitutions

• If you don't have active dry yeast, use instant yeast as a direct substitute.
• Substitute olive oil with melted butter for a different flavor profile.

Pairings

• Perfect with a glass of crisp white wine.
• Pair with antipasto platter for a delightful appetizer.

Nutrition

Tips

• For extra flavor, drizzle with more olive oil right after baking.
• Use kitchen shears for quick rosemary chopping.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore its fresh-from-the-oven glory.

Freezing: Freezes well for up to a month. Thaw at room temperature and reheat in a preheated oven.

Serving Suggestions

• Serve with a simple tomato salad.
• Perfect alongside a bowl of hearty soup.

FAQ