Garlic Rosemary Focaccia Bread

Prep time: 15 minutes

Rise time: 1 hour

Baking time: 30 minutes

Total time: 1 hour 45 minutes

1 Tablespoon rapid rise yeast

3 tablespoons olive oil

1 ½ cups warm water (about 110 degrees)

3 and ¼ cup all purpose flour (I have tried 3 ½ cups and it is always too dry for me)

Toppings: 1 sprig chopped rosemary, 2-4 cloves of minced garlic, sprinkle of coarse salt

Brush a 9×11 baking dish with olive oil

Mix yeast and water, let sit for 5-10 minutes or until activated*

Add olive oil and flour, mix together. It should be sticky, not shaggy

Place dough in baking dish. Cover with dish towel and place in a warm, humid area** Let rise for 1 hour

Preheat oven to 375 degrees

Massage dough to create the signature focaccia bread dimples. Drizzle olive oil over the loaf, top with garlic, rosemary, and salt

Bake bread for ~30 minutes or until the top is golden brown

With Love,

Tay’s Kitchen

*Honestly, I don’t know much about yeast and if you truly have to wait for rapid rise yeast to activate. I do this to cross my t’s and dot my I’s and it’s never steered me wrong.

** In the summer, our upstairs is the perfect spot because our house is over 115 years old. Another option if your oven doesn’t have a proof setting, is add water to a dutch oven, bring to a boil, cover, and place in the oven with the covered dough. It works well for us!