Garlic and rosemary focaccia

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Today I am going to teach you how to prepare a garlic and rosemary focaccia, a Italian bread that usually has a square or rectangular shape.

The focaccia can be consumed once it's cold or it can be gratinated in the oven for a few minutes just before serving it so that it's crispy.

I have made this recipe using a cake pan of 20x30 cm. (8x12 inches) and I recommend you to cover the mould where the focaccia will be baked with baking paper so that it doesn't get stuck and thus avoid any unpleasant surprises.

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To prepare this garlic and rosemary focaccia you'll need:

- 500 gr. (17,63 oz.) of flour

- 250 ml. (8,45 fl. oz.) of warm water

- 25 gr. (0,88 oz.) of baker's yeast

- 8 gr. (0,28 oz.) of rosemary

- 6 tablespoons of olive oil

- 2 garlic cloves

- Coarse salt

To prepare this garlic and rosemary focaccia you must follow the next steps:

- Dilute the baker's yeast in warm water.

- Knead the flour with the baker's yeast dissolved in water and olive oil until you get a homogeneous dough.

- Make a ball with the dough and let it ferment covered with a cloth for 1 hour.

- Peel and chop the garlic cloves.

- Sprinkle the dough with the chopped garlic and half of the rosemary and knead until the ingredients are completely mixed.

- Give a rectangular shape to the dough.

- Sprinkle the dough with the rest of the rosemary, a little coarse salt and add a little dash of olive oil.

- Cover the dough with a cloth and leave to ferment 20 minutes.

- Heat at 180ºC (356ºF) for 18 minutes.