Let's Dish With Linda Lou

I wanted to make Homemade Focaccia With Garlic And Rosemary using the focaccia to make each of us a Panini/Panino. I bought a Panini press figuring Superbowl Sunday would be perfect for a Panini.

This post is specifically on how to make Homemade Focaccia With Garlic And Rosemary. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

I like to trim the edges, of the Focaccia, to give the Paninis a uniformed look.

Active Prep Time: 30 minutes
Inactive Prep Time: 3 hours 
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yields: 12 servings (6 servings per pan)
Equipment: Stand mixer fitted with the dough hook attachment, 2 large mixing bowls, 2 (1/4) rimmed baking sheet pans, 1 small mixing bowl, pastry brush, pizza cutter

Ingredients:
1 (1/4-ounce) packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
2 teaspoons granulated sugar
4 cups plus 1 tablespoon of all-purpose flour, plus more for dusting board
4 large whole garlic cloves, peeled
1 1/2 cups of warm water (110 to 115–degrees F.)
1 teaspoon Kosher salt
1/3 cup of *E.V.O.O., plus more for drizzling
Non-stick cooking spray

Topping:
4 tablespoons *E.V.O.O., divided
1/4 cup fresh rosemary leaves, roughly chopped, divided
Flaky sea salt

Directions:
Start by brushing two large mixing bowls with olive oil.
Fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, 1 tablespoon of flour, sugar, and warm water (110 to 115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with a dough hook), mix together 4 cups of flour and Kosher salt.  Slowly drizzle in the *E.V.O.O.  until combined with the flour. Pour in the yeast mixture, mix on medium speed until soft and elastic, 5 to 7 minutes. You’ll see the dough start to pull away from the bowl. The dough will be sticky.

Note: If the dough looks dry, add an additional 2 tablespoons of water, one at a time.

Divide the dough in half forming two equal balls. Drizzle each with olive oil, toss to coat. Place each one of the dough balls into a large oiled mixing bowl, tightly covered with plastic wrap. Allow them to rise in a warm place to rest until both dough balls double in size, 1 1/2 to 2 hours.

Preheat the oven to 400-degrees F.
Spray the rimmed baking sheet pans with the non-stick cooking spray.

To make the focaccia remove the dough from one of the bowls and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then gently knead it into the dough. Do Not over-knead!

Roll the dough into a large thin oval shape then transfer to a prepared sheet pan. Drizzle more *E.V.O.O. on top of the dough. Repeat this process with the second ball of dough.

Set in a warm place, cover with plastic wrap, and let rise again for 1 hour.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with E.V.O.O. and sprinkle with flaky sea salt.

Bake until golden brown, around 30 to 40 minutes. Rub the peeled garlic cloves all over the top of the hot Homemade Focaccia. 

There you have it my Homemade Focaccia With Garlic And Rosemary.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

The Perfect Panini