Ingredients
For The Dough
- 4 cups (500g) all-purpose flour (or bread flour for a chewier texture)
- 2 tsp sea salt
- 1 packet (2 ¼ tsp) active dry yeast or instant yeast
- 1 ¾ cups (420ml) warm water (110°F/45°C)
- 1 tbsp maple syrup (optional, for a slightly golden crust)
For The Toppings
- 3-4 cloves garlic, thinly sliced
- 3 tbsp fresh rosemary, chopped
- 1-2 tbsp aquafaba (liquid from canned chickpeas) or water (for brushing)
- 1 tsp flaky sea salt
Optional
- ¼ tsp crushed red pepper flakes for a kick
Instructions
- Activate the Yeast: In a large bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy. Add maple syrup (if using) and stir gently.
- Make the Dough: In a separate large bowl, whisk together flour and salt. Gradually add the yeast mixture to the dry ingredients. Mix with a wooden spoon or your hands until a sticky dough forms.
- Knead for 5-7 minutes on a lightly floured surface until smooth and elastic.
- First Rise: Transfer dough to a clean bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size. Line a 9x13-inch baking pan with parchment paper (to prevent sticking without oil).
- Lightly brush the parchment with aquafaba or water for extra moisture.
- Shape and Second Rise: Transfer the dough to the pan and gently stretch it to fit. Dimple the surface with your fingertips. Cover and let it rise for another 30-45 minutes.
- Add Toppings: Preheat oven to 425°F (220°C). Brush the dough lightly with aquafaba or water to keep the surface moist. Add sliced garlic and chopped rosemary evenly over the dough. Sprinkle with flaky sea salt and optional red pepper flakes.
- Bake the Focaccia: Bake for 20-25 minutes, or until the top is golden and crispy. Let cool for 5-10 minutes before slicing.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories | 1617kcal |
| Protein | 53.5g (13.2%) |
| Carbs | 332.6g (82.3%) |
| Fat | 7.7g (4.3%) |
|
Protein (13.2%)
Carbs (82.3%)
Fat (4.3%)
|
|
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