Savory Rosemary Garlic Focaccia

Italian cuisine is celebrated for its emphasis on fresh ingredients, regional flavors, and comforting dishes that evoke a sense of warmth and nostalgia. Among these culinary treasures, risotto stands out as a quintessential comfort food that is both satisfying and versatile. This creamy rice dish, known for its rich flavors and velvety texture, is a staple of Italian cooking that has captured the hearts—and appetites—of food lovers around the world.

Indulge in the comforting flavors of savory mushroom risotto, a beloved dish from Italian cuisine. This creamy, rich recipe features Arborio rice paired with earthy mushrooms for an unforgettable taste experience. Discover the essential ingredients and learn the art of perfecting your risotto's creamy consistency and al dente texture. Whether you're entertaining guests or enjoying a cozy dinner at home, this delightful dish is sure to impress and satisfy everyone at your table.

Print Recipe Pin Recipe

Ingredients

4 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon sugar

1 packet (2 1/4 teaspoons) active dry yeast

1 3/4 cups warm water (110°F/43°C)

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, minced

2 tablespoons fresh rosemary, roughly chopped

Flaky sea salt, for topping

Black pepper, freshly cracked (optional)

Instructions

Activate the Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Prepare the Dough: In a large mixing bowl, combine the flour and kosher salt. Make a well in the center and add the yeast mixture along with 1/4 cup of olive oil. Mix with a wooden spoon until it forms a sticky dough.

Knead the Dough: Transfer the dough onto a floured surface and knead gently for about 5 minutes until it becomes smooth. The dough will be sticky; feel free to use extra flour if necessary, but the goal is an elastic texture.

First Rise: Place the dough in a large, greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment for about 1-2 hours, or until it has doubled in size.

Prepare the Pan: Grease a 13x18-inch baking sheet (or a cast-iron skillet) with olive oil. Once the dough has risen, gently punch it down and transfer it to the prepared baking sheet. Spread and stretch it into an even layer (it may spring back, so be patient).

Second Rise: Cover the dough again and let it rise for another 20-30 minutes.

Add Flavor: Preheat the oven to 425°F (220°C). Once the dough has risen, use your fingers to poke dimples all over the surface. In a small bowl, mix the minced garlic and chopped rosemary together with a drizzle of olive oil. Spread this mixture over the dimpled dough.

Season: Sprinkle flaky sea salt and freshly cracked black pepper over the top of the focaccia. Drizzle a little more olive oil for extra flavor and richness.

Bake: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the outside.

Cool and Serve: Once baked, remove from the oven and let it cool for a few minutes in the pan. Slice into squares or wedges and serve warm, either on its own or with a dipping oil of balsamic vinegar and extra virgin olive oil.

Prep Time, Total Time, Servings: 20 min | 2 hr 50 min | 12 servings