Usuba
Focaccia with Garlic and Herbs
Italian bread with a crispy crust and soft crumb. Yeast dough with wine rises twice, then decorated with caramelized garlic, rosemary, and fragrant olive oil. Perfect as an appetizer or side dish for soups and salads.
- Total
- 120 min
- Standard serving
- 281.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Preheat the oven to 200°C.
- 2
Step 2
Dissolve the yeast in 90 ml of warm water and add powdered sugar.
- 3
Step 3
In a deep bowl, mix flour with salt. Make a depression in the center, pour in the dissolved yeast and sprinkle flour on top. Place in a warm place for 20 minutes.
- 4
Step 4
Pour in the wine, 75 ml of olive oil and the remaining warm water. Knead the dough for about 5 minutes. Cover the dish with a damp towel and leave it in a warm place for 1–1.5 hours.
- 5
Step 5
Heat 1 tablespoon of olive oil in a skillet. Add garlic cloves and leaves from two sprigs of rosemary. Fry the garlic until golden, then add balsamic vinegar, honey, salt and pepper. Simmer over very low heat for 10 minutes until the garlic becomes soft.
- 6
Step 6
Grease the baking pan with olive oil and spread the dough. Pour garlic sauce over it, press the garlic cloves deeper into the dough. Break the remaining rosemary sprig and insert it into the dough. Cover with a damp towel and let it rise for another 25–30 minutes.
- 7
Step 7
Bake for 10 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30–35 minutes until golden brown.
- 8
Step 8
Drizzle the finished focaccia with olive oil.
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