Everyone was making bread during the early stages of the pandemic, and i stack with it, Focaccia is one of my FAVOURITES. Easy, homemade and the best Focaccia with garlic, rosemary and tomatoes is my go to but your toppings can change. This focaccia bread recipe is soft, fluffy and great as an appetizer.
What you need:
5-6 tablespoons olive oil
1 1/2 cups warm water
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour
1 tablespoon instant yeast
1 teaspoon sea salt flakes
2 cloves garlic, minced
1 tablespoons chopped rosemary
5-6 tomatoes cut in half
Green onions
How to make it:
Drizzle about 2 tablespoons olive oil into a 9" x 13" pan.
Combine water, olive oil, salt, flour and yeast ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes.
Preheat the oven to 375°F (190°C).
Gently poke the dough all over with your index finger.
Drizzle it lightly with olive oil, and sprinkle with the salt, minced garlic, rosemary and tomatoes.
Bake the bread until it's golden brown, 30 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack and cut into pieces. Serve warm or at room temperature.
