Monday, June 11, 2012

Roasted Garlic Focaccia

from Sensible Cooking cookbook

Flat breads, croutons and crackers are usually the typical bread served with a salad.  Just as you don't want people to notice the frame rather than the picture, you don't want your bread to overwhelm your salad.  Having a flat bread gives an added touch to your salad enhancing the salad rather than taking center stage.

Here is a fun flat bread...
4-6 garlic cloves
1 cup hot water
2 Tbs olive oil
1 Tbs salt
2 Tbs raw sugar
1 cup semolina ( I used white wheat flour instead)
2 cups whole white wheat flour (Click here) 
2 Tbs SAF yeast (Click here) 
1 Tbs rosemary (dried)
Koscher salt

Place all ingredients (except rosemary and Koscher salt) in Bosch bowl.  Knead the dough in your Bosch mixer at speed 1 for 5-6 minutes.  Roll dough on stone.  Brush with olive oil and sprinkle dried rosemary on top of dough.  Bake 450 degrees on pizza stone for 6-8 minutes or until golden brown.  Remove and sprinkle with kosher salt.

Note from Paula:  Kosher salt is free of added ingredients but adds a coarser salt topping for your bread!  In this recipe, I used all whole white wheat and it did just fine.  The garlic flavor is sooo good and you will love it with your salads and goes well with grilled steak or chicken.  Enjoy!


  1. So do you mix everything, let rise, then punch down and roll out - add the rosemary and salt then let rise a second time then bake? At what temp?

  2. Sorry, I prematurely sent the recipe out without the mixing instructions. Thanks for the heads up. I have fixed the recipe with mixing instructions. Hope you like as much as we do.

  3. Can't wait to try it!!!!! :-) Thanks!!!

  4. Umm, two more questions: I noticed you listed salt 3 different times - the first time it said 2 Tbs, the second time listed 1Tbs. and the third said just Kosher salt. Confused.

    Also, on the garlic, do you mince it first?

    Thanks for the clarification!

    The annoying Nicole again. ;-)

  5. You are not annoying...I just read in my mind all the instructions but didn't type them. sigh. I have fixed the recipe concerning the salt. The Kosher salt is simply sprinkled for looks onto the finished/cooked bread.

    I cooked the garlic in a dab of olive oil wrapped in foil about 20 minutes. After cooking, the garlic will be like a mush that you can incorporate into your bread. Hope that helps and I will try to proof better the next time. :)