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KitchenAid 5.5 Qt Mixer
Cooling Rack
Garlic Rosemary Focaccia Bread
The Best Garlic Bread made easily in a Stand Mixer
Ingredients
- 3 cups all purpose flour more as needed
- 1 packet/2 1/4 tsp/.25 oz/7g active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup/8 oz/236ml water
- 2 tbsp olive oil
After dough has formed
- 8 tbsp olive oil
- 1/2-3/4 tsp coarse salt
- 1/4 cup parmesan cheese optional
- 1 tbsp rosemary leaves finely chopped
Garlic Butter
- 2 tbsp unsalted butter
- 2 small garlic cloves grated
Instructions
- To a measuring cup, pour 1/2 cup warm water 110-115 F, 43-46 C. Stir in 1 tsp sugar and dissolve. Stir in yeast and let sit for approximately 10 minutes. It should be foamy so you know the yeast is active and not dead.
- Add the yeast to a stand mixer bowl. Add ½ cup warm water, olive oil, 1 tsp salt, 2 tsps sugar, and flour. Turn Mixer on low speed (1) and mix until combined. Increase speed to 2 and knead for 10 minutes until the dough is smooth. If dough is too sticky, add a little more flour only if absolutely needed. 3 cups is usually enough and dough should be sticky, but come clean off the dough hook.
- Coat a 9x13 pan with 3 tbsps olive oil. Put dough in the pan, drizzle 2 tbsps olive oil and rub all over top. Cover and let rise until doubled, approximately 1.5 hours. Use your fingertips, pull in dough on all sides and dimple dough all over. Drizzle 3 tbsps olive oil, coarse salt, grated parmesan and minced rosemary. Cover and let rise for 20 mins or until risen. Heat the oven to 400 F/205 C. Bake for 25- 30 minutes.
- Remove focaccia from the pan and place on a cooling rack. Brush garlic butter all over the top. Slice and serve after it’s cooled down a bit. It can be served warm.
- Garlic Butter - Heat butter and add grated garlic. Stir and cook on low heat for one minute just until the raw flavor of the garlic disappears. Do not brown the butter or garlic.
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