Garlic-Rosemary Focaccia

This moist, springy bread is a great appetizer or snack - and makes an excellent base for pizza or sandwiches.


For one 12" round loaf, you'll need:

+ lukewarm water, 3 tablespoons + 2/3 cup, divided
+ dry active yeast, 1 .25-ounce package
+ olive oil, 4 tablespoons + extra
+ sugar, 1 tablespoon
+ flour, 2 cups
+ garlic, 3 cloves + 2 cloves, divided
+ fresh rosemary, 1 sprig + 1 sprig, divided
+ salt, to taste

In a bowl, combine yeast, sugar and 3 tablespoons of water. Rest for 5-10 minutes, or until foamy. In the meantime, place olive oil in a small skillet over low heat. Crush 3 garlic cloves; add to skillet with 1 whole sprig of rosemary. Cook for approximately 5 minutes; pass through a sieve. Cool.

Add the flour, remaining water and 3 tablespoons of cooled infused oil to the yeast mixture. Mix gently until a ball forms. Lightly knead dough on a floured surface until soft and smooth. Transfer to a clean, oiled bowl. Cover, and allow to rise in a warm area for 45 minutes.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil; oil. Mince reserved garlic and rosemary. Transfer dough to a floured surface. Using your fingertips, press dough into a round (or whichever shape you prefer), approximately 1/2" thick and slightly dimpled. Transfer to baking sheet. Brush reserved oil on dough, and sprinkle minced garlic and rosemary. Liberally salt.

Bake for 12-15 minutes, or until golden brown. Enjoy!