Hi friends! Happy September! Who has jumped on the Pumpkin Spice bandwagon? Isn’t September 1st the unofficial start of “Pumpkin Everything” season? The date seems to be moving back earlier and earlier. It used to be October. Ahh well! If you’re anything like me, you’re putting OFF pumpkin season for as long as possible. It’s only September. It’s still hot and I’m still craving light and easy things for dinner. How about we make a batch of this simple garlic focaccia bread and call it done?
Don’t let the yeast in this recipe put you off. It’s easy to make, but you may want to save it for a lazy Sunday afternoon when you have time to let the dough rise. Use the very best olive oil you have and plenty of fresh herbs. Also, don’t be afraid to toss in a few extra if you’re feeling bold! Serve with Classic French Onion Soup, Italian Pasta Salad or even Pasta with Vegetable Bolognese!
Now that’s the way to enjoy your weekend!
Quick Garlic Focaccia Bread
- September 1, 2019
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Ingredients
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, sliced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon fresh ground black pepper
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Directions
- Step 1
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- Step 2
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Step 3
- Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Step 4
- Stir in the remaining 1 1/2 cups of flour and the salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Step 5
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- Step 6
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Step 7
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.
- Step 8
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Step 9
- Bake until golden brown, 15 to 20 minutes.
- Step 10
- Cool baked focaccia bread on a wire rack.
*recipe original via Inspired Taste
