Rosemary garlic focaccia

I am horrible at making bread. I think it is because my hands are too cold. However I'm not complaining because this means that its really easy for me to make pastry and truffles. But this focaccia comes out perfect every time. Nowadays I use the kneading hook on my kitchen machine, but when I first started making this I didn't have anything but my hands to knead the dough and it still came out well. So if bread is not your thing you should totally try this recipe out.

I traditionally make this focaccia to eat with my butternut squash soup and we have olive oil and salt on the side to dip it in, but it's great with a salad or just on its own as a snack. It's also very versatile. So although I make mine with rosemary and garlic you could top it with all the normal foccacia toppings (sun dried tomatoes, onions, roasted garlic and herbs come to mind).

Preparation time: 3 hours (includes rising time); makes 1 15" by 10" loaf 

Ingredients:

3 cups/12 oz/340 g	Flour (wheat or all purpose)
1.5 tbsp	Sugar
1 pkt.	Dry yeast
2 tsp.	Salt
1 tsp.	Garlic granules
1 sprig	Rosemary (about 10 cm long)
3/4 cup/175 ml	Water
1/4 cup/60 ml	Milk
1 tbsp./1/2 oz/16 g	Butter
1 1/2 tbsp.	Olive oil
	Rock salt
	Rosemary
2 tbsp.	Parmesan

Method:

In a large bowl combine 1.25 cups/175 g of flour with the sugar, dry yeast and salt. Put the water, milk and butter in a heatproof jug and heat in the microwave for around 40 seconds. Stir until all the butter has melted. Heat it a little more if it does not melt. You want the liquid to be around 130 F/55 C. Too much deviation either up or down will kill the yeast and the dough won't rise.

Add to the flour and beat either with a hand mixer or the paddle attachment of a kitchen machine. Beat for 2 minutes on medium. Add garlic granules and finely chopped rosemary. If you don't have garlic granules you can add freshly made garlic paste. I don't use the garlic paste from the jar because I find it tastes weird, but it's a matter of taste and it can definitely save you time!

Once everything is combined add 1/4 cup of flour at a time and mix in. I keep using the mixer blade until it feels like it's strained then I switch to my dough hook. It you don't have a dough hook turn your dough out on to a lightly floured surface and knead the rest of the flour in. Once all the flour is incorporated start kneading, either with your dough hook or by hand. Knead for 8-10 minutes until it's smooth.

Then find a large bowl and lightly oil the inside. You need to cover it with something. I would suggest clingwrap or a plate.  The dough will rise so if you feel like it will hit the top you should oil this too.

Allow to rise for 45-60 minutes.

Dust a 15" by 10" baking sheet with flour. This is a US recipe hence the size. Metric equivalent would be 38 by 25 cm or use a pan with an area of 950 cm². Of course since it is bread you can use any sized tray and just roll it out to the above dimensions. Put the dough on the baking sheet and using a rolling pin roll it so that the dough fills the pan. Now you need to let it rise again. Since I never have a food safe plastic bag big enough to put over the dough I cover the dough with a clean kitchen towel and then put it in a big trash bag! Allow the dough to rise for a further 30 minutes.

Heat a fan oven to 180 degrees Celsius (convection oven 400 F or 200 C).

Now unwrap the dough and make indentations at 5 cm intervals with the handle of a wooden spoon or any other small round object (I use the handle of my rolling pin). Brush the top of the dough with the olive oil and sprinkle on the salt, chopped rosemary and Parmesan, or with whatever tickles your fancy!

Bake for 15 mins. or until top is golden.

Here is a printable version.