¼ cup extra-virgin olive oil, plus more for greasing and drizzling
¼ cup roasted garlic
1 tbsp chopped fresh rosemary
½ cup freshly grated parmesan
coarse sea salt
freshly cracked black pepper
Instructions
whisk flour, salt and yeast in a large bowl (photo 1)
add the warm water and stir with a wooden spoon until the flour is incorporated and the dough is sticky (photo 2)
pour ¼ cup olive oil down the sides of a large clean bowl
transfer the dough to the new bowl, spoon a little oil from the sides over the top and cover the top tightly with plastic wrap (photo 3)
put the bowl in the refrigerator to rise for at least 8 hours or for up to 2 days (I just leave it overnight) (photo 4)
when you're ready to bake, oil an 18 x 13-inch baking sheet or line with parchment
pour the dough onto the prepared pan and spread it out pan as much as possible (photo 5)
put the dough in a warm place and let it rise until it doubled (depending upon the season, this can take between ½ an hour and 2 hours)
when the dough is ready it should be room temperature, spread out and fluffy
heat the oven to 450F
pat down the dough to an even thickness of about 1 inch and make a bunch of indentations in the dough with your fingertips (like you're playing chords on a piano)
dot the dough with spoonfuls of roasted garlic, and sprinkle with rosemary, parmesan, salt and pepper, then drizzle with a couple of teaspoons of olive oil (photo 6 and 7)
bake, rotating once, until the top is golden brown (about 20-30 minutes depending upon your oven) (photo 8 and 9)
transfer the baking sheet to a wire rack to cool (or, as in my house, watch as your family rips it to shreds in seconds with burning fingers)
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/03/21/focaccia-2/