Garlic & Rosemary Ligurian Focaccia

I watched Fat Acid Heat and just HAD to try it! I altered Samin Nosrat’s recipe for Ligurian Focaccia and wowza! It’s now a staple and my go to flatbread! I don’t brine mine, however, but the taste is incredible anyways! Crunchy on the outside, soft on the inside and the taste packs a punch of deliciousness!

2 ½ Cups Warm Water (110°F)
½ teaspoon Active Dry Yeast
3 Tablespoon Honey
5 ⅓ Cups All-Purpose Flour
2 Tablespoons Fresh Rosemary; chopped
1 Tablespoon Garlic Powder
1 Tablespoon Sea Salt
¼ cup Olive Oil
1 Tablespoon Flaky Sea Salt

1. Add water, yeast and honey to mixer bowl with a bread hook attachment. Whisk until frothy and allow to rest for 10 minutes.
—
2. Add in flour, salt, rosemary and garlic then mix gently on the lowest setting; drizzle in olive oil and continue to mix until just incorporated. It will be a very loose dough.
—
3. Dump into greased bowl and allow to rise and ferment overnight.
—
4. On a baking half sheet, drizzle olive oil very liberally. This will help to crisp the edges of the bread.
—
5. Remove the dough from greased bowl using a spatula onto the baking sheet. Drizzle oil onto your hands and using your fingertips, spread dough to the edge of the baking sheet. If the dough won’t reach the edges wait 30 minutes and repeat.
—
6. Dimple the top of the dough with your fingertips.
—
7. Preheat oven to 450°F. Place baking sheet on center rack and bake for 30-35 minutes or until golden brown on top.
—
8. Remove bread from oven and sprinkle with flaky salt. Allow to cool for 10 minutes before serving.
—
9. Enjoy!
—