Garlic & Rosemary Foccacia
Garlic & Rosemary Foccacia

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, garlic & rosemary foccacia. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Garlic & Rosemary Foccacia is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Garlic & Rosemary Foccacia is something which I have loved my entire life. They are nice and they look wonderful.

Overview Information Garlic is an herb that is grown around the world. It is related to onion, leeks, and chives. It is thought that garlic is native to Siberia, but spread to other parts of the. Garlic is a commonly used food and flavoring agent.

To begin with this particular recipe, we must first prepare a few ingredients. You can have garlic & rosemary foccacia using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Garlic & Rosemary Foccacia:
  1. Get Dough
  2. Get 150 grams Strong White Flour
  3. Prepare 150 grams 00 pasta flour
  4. Get 1/2 tsp active dry yeast
  5. Make ready 6 grams salt
  6. Take 3 tbsp olive oil, extra virgin
  7. Make ready 170 ml water
  8. Make ready Topping
  9. Make ready 1 large Rosemary sprig
  10. Take 2 clove garlic cloves
  11. Take 1 pinch coarse sea salt
  12. Prepare 1 dash ground black pepper
  13. Get 25 ml olive oil, extra virgin
  14. Prepare 25 ml water

It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food. Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and.

Steps to make Garlic & Rosemary Foccacia:
  1. Mix together the topping ingredients keeping the yeast and salt separate before adding the water
  2. Knead for at least 10 minutes until the dough is extremely smooth and pliable (the mixture will be quite wet at first)
  3. Leave to prove in an oiled bowl, covered with clingfilm or a tea towel for 45 mins or til doubled in size
  4. Knock back the dough and stretch into the base of a 12" x 9" oven dish or tray.
  5. Cover the tray and leave to prove again in a warm place for 30 mins
  6. Preheat oven to 220C
  7. Poke small indentations all over the dough with your finger
  8. Slice garlic
  9. Thoroughly mix the water and oil until emulsified.
  10. Generously scatter the topping ingredients over the dough and pour over the water/oil mix
  11. Bake for 25 minutes.
  12. Leave to cool for 15 mins before serving. Then cut into pieces and serve drizzled with your best extra virgin olive oil

Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and. Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. Each segment of a garlic bulb is called a clove.

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