1/4 tsp granulated garlic
1/4 c olive oil, plus more for drizzling
2 tsp salt (supposed to be flaked sea salt, so use less)
Flaked sea salt (again, just sprinkle a little salt)
Add warm water and sugar to the bowl of a stand mixer with the dough hook attachment and stir to combine. Sprinkle yeast on top of the water. Stir the yeast in with the water. Then let it sit for 5-10 min or until the yeast is foamy.
Turn the mixer onto low speed and gradually add flour, olive oil, dried rosemary, garlic, and salt.
Increase speed to medium low and continue mixing for 5 minutes. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.
Remove dough from the mixing bowl and use your hand to shape it into a ball. Grease a large bowl with olive oil or cooking spray, place the dough and cover with a damp towel. Place in a warm location and let it rise for 45-60 min or until the dough has nearly doubled in size.
Preheat oven to 400 degrees. Cut dough in half, spread evenly in greased 9-inch rounds. Cover with greased plastic wrap and let rise another 20 min. Remove plastic wrap, use your fingers to poke deep dents (like through to the bottom of the pans) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the surface of the dough and sprinkle evenly with the fresh rosemary needles and salt.
Bake 20 minutes or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil, if desired. Slice and serve warm.
This delicious Rosemary Focaccia Bread recipe is super-easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.
Sun-Dried Tomato, Feta, & Walnut ‘Pesto’
12 oz jar sun-dried tomatoes
1 Tbsp olive oil (can double if not smooth)
1 Tbsp lemon juice (can triple if not smooth)
Combine ingredients in food processor and pulse until it gets to the texture you want. Make sure you start with 1 Tbsp of olive oil & lemon juice each before adding any more. Then take a taste and see which would be better to add. Taste between each addition and make sure it’s not too loose.
