The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Do you like garlic? Do you like bread? Did we just become bread-friends? Yup!
If you are anything like me, baking bread is a task that’s as intimidating as they come. It’s up there with starting a new job, going on a blind date or giving a public speech. Truly terrifying and I want no part of it! I faced my fears earlier this year (you know, when everyone in the world started baking bread), and perfected this recipe. After marathon bread eating sessions, I can finally say that this is my favorite.
Luckily, this focaccia is the ideal recipe for any hesitant baker. It’s forgiving, easy to assemble and always comes out mouthwateringly delicious. It’s the best thing since, well… sliced bread.
Unleash your inner Picasso and make this bubbly beauty your canvass. Top with parsley trees, cherry tomato clouds or a flock of red onion seagulls. This focaccia is also a great starting point for many great recipes. Try using this as your pizza dough next time or add cinnamon-infused oil and brown sugar for a savory and sweet dessert bread that will have jaws dropping. Just one loaf and your confidence as a baker will skyrocket.
After today you will be the bread-bread winner of your house! Now let’s break bread!
- Total time:
- 3/4 cup olive oil
- 5 garlic cloves
- 1 Tbsp. fresh rosemary
- 1/2 tsp. chili flakes
- 1/4 tsp. fresh pepper
- 1 tsp. sea salt
- 1/4 tsp. honey
- 2 1/2 cups flour
- 1 cup warm water
- 1 packet dry yeast
- Optional: Parsley, tomato, onion, for topping
- In a skillet over low heat, add olive oil, 3 minced garlic cloves, rosemary, pepper and chili flakes. Cook for 5 minutes and remove. Be careful not to burn the garlic.
- In a mixing bowl, combine the yeast, honey and water. Let the mixture set for 10 minutes.
- Add 1 cup of flour and 1/3 cup of the olive oil (prepared in step 1). Be sure to get some of the garlic and rosemary bits into the yeast. Mix until the flour is wet and set for 10 minutes.
- Slowly add the remaining flour and 1/2 tsp. of salt. Mix and transfer to a floured surface. Knead a handful of times until the dough takes form. Do not overwork the dough, this will result in a denser loaf.
- Lightly cover the dough in oil and transfer to a large, oiled bowl. Cover with a warm, damp towel and allow the dough to rise for 45 minutes.
- Use three Tbsp. of the oil mixture to coat a medium-to-large cast iron skillet. Place the dough in the skillet and press it down. Work the dough towards the outside of the pan.
- Top with the remaining oil, two cloves of garlic (thinly shaved), rosemary sprigs and the remainder of the sea salt. Let the dough rise for an additional 15 minutes.
- Bake for 18 minutes at 450˚F. Enjoy!