Recipe source: Enchanted Broccoli Forest by Mollie Katzen.
1 C Water
3 C All purpose Flour
1.5 tsp active dry yeast
1 T salt
2 T dried rosemary
3 small cloves finely minced garlic
3 T olive oil
3 T parsley
Warm the water slightly and add the yeast. Let sit for 10 min until foamy. Add the salt and olive oil. Next add the flour, in batches, stirring well to incorporate. Add the dried rosemary and knead well. Place in a well oiled bowl, and smear the surface of the dough with oil. Cover loosely and keep in a warm place, until doubled in size. It took about an hour and a half in my kitchen. You can even leave it in the oven with the pilot light on, in winter.
Once doubled in size, punch the dough to release all the air built up due to the yeast, and transfer on to a floured surface. Allow the dough to rest for about 10 minutes. Meanwhile, heat 1 T olive oil in a saute pan and add the minced garlic. Maintain a low heat, and allow the garlic to brown very slightly. Be careful since the garlic can burn very easily. Knead the dough for about two minutes and transfer onto a greased sheet pan, 13 x 9 inches size. Poke the dough in several places, without tearing into it. The holes will be depressions on the surface of the dough, giving it a dimpled appearance. Brush the top of the dough evenly with the garlic olive oil mixture. Sprinkle coarse salt on the surface of the dough, if desired. Sprinkle with parsley. Bake at 400 F for 20 - 30 minutes, until browned slightly.
The foccacia was quite good, but dry. The dough may need to be kneaded a little more, or need a little more moisture. Also, I left it in the oven for a little too long, so I should take it out sooner the next time. I will experiment with Olives, sun-dried tomatoes and onions the next time.