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 Instructions

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.