Garlic & Rosemary Focaccia #SecretRecipeClub

It’s already Secret Recipe Club Day!

In SRC, members are assigned a blog, scope out all the recipes, whip up something amazing and then post of reveal day.

Today I was assigned Corina’s blog, Searching for Spice.  Corina loves all things food and loves experimenting with spices from around the world!  She has also taking a more recent interest in baking, now that she is a busy mom of two (I can relate, Corina!)

As I was searching through her blog, I found so many amazing recipes I wanted to try!  Originally, I had planned to make Corina’s Butternut Squash & Spinach Stuffed Pasta with Sage Browned Butter.  But I ended up going a slightly different direction with that (you can see a sneak peek in that photo below, I'll post the recipe soon), so I decided to make something amazing to complement it instead!

I ended up choosing Rosemary & Garlic Focaccia.  Corina’s recipe couldn’t be easier, as it starts off in the breadmaker and picks up at the first rise.  Since I don’t have a breadmaker, the recipe below is adapted to a stand mixer, but otherwise it’s the same!

This recipe for focaccia is amazing!  There’s a huge punch of flavor, plus it bakes up with a beautiful crust on the outside, while still being super soft on the inside.

Thank you, Corina for a great recipe!

Rosemary & Garlic Focaccia

Adapted from Searching for Spice

2 ¼ (+1/2 cup, as needed) cups flour

2 ¼ tsp rapid rise/instant/bread machine yeast (1 packet)

¾ cup warm water

1 tsp salt

1 sprig fresh rosemary, minced

2 tbsp extra virgin olive oil, divided

1 clove garlic, minced

Place the flour, yeast, salt, and rosemary into the bowl of a stand mixer.  Stir to combine.  Slowly add the water and 1 tablespoon of olive oil, switch to the dough hook as the dough comes together.  If the dough is too sticky, slowly add the remaining flour.  Mix until smooth and elastic.

Place the dough ball into a greased bowl, cover with a kitchen towel, and place in a warm, draft-free area for 1 hour or until doubled in size.

Place the minced garlic in a small bowl with the remaining 1 tablespoon of olive oil and set aside to infuse.

Knead the dough lightly in the bowl, then press flat onto a baking sheet (about ½-inch thick).  Cover and allow for rise for 1 hour.

Preheat the oven to 400 degrees F.

Use your fingers or the handle of a spoon to make divots in the dough.  Brush the dough with the garlic infused olive oil (and garlic).

Place in the preheated oven and bake for 20-25 minutes or until the bread is brown and sounds hollow when tapped.  Cool.  Then cut & serve.

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