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Rosemary Focaccia

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Level: Intermediate

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Description

Homemade Rosemary Focaccia.

Ingredients

  • 2-¼ teaspoons Active Yeast
  • ⅓ cups Warm Water (100ºF)
  • 2-¼ cups Tepid Water
  • 2 Tablespoons Olive Oil
  • 3 cups Bread Flour
  • 1 Tablespoon Salt
  • 3 Tablespoons Chopped Fresh Rosemary, Divided
  • 4-½ cups All-purpose Flour
  • Coarse Sea Salt For Drizzling
  • Olive Oil For Pan And Brushing

Preparation

Stir yeast into a small bowl with the ⅓ cup warm water. Let rest for 10 minutes, until foamy.

In a large bowl, mix the 2¼ cups tepid water, olive oil, and the foamy yeast mixture.

Mix 2 cups of bread flour and salt into the water mixture. Mix in 2 tablespoons rosemary. Add the rest of the bread flour and the all-purpose flour, 1 cup at a time until it all comes together in a ball of dough.

Turn dough onto a lightly floured surface, knead for 8 minutes. If the dough is sticky, add additional flour.

Spray a large bowl with nonstick spray. Turn dough around in the oiled bowl. Cover and let rise for 90 minutes, or until doubled in size.

Divide the dough into 2 balls of dough.

Spread some olive oil onto 2 baking sheets. Place a ball of dough onto each baking sheet, spread so the dough is about 1 inch thick. Cover and let rise for 30 minutes.

Using your fingers, press about ½ inch into the dough to make dimples. Cover and let rise about 2 hours.

Preheat oven to 400ºF.

Brush olive oil over all of the dough. Sprinkle with coarse sea salt. Sprinkle with remaining 1 tablespoons rosemary.

Bake for 20-25 minutes until the bread is cooked through. It will sound hollow when you knock on it. Let cool for at least 10 minutes before serving.

Adapted from Simply Recipes.

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