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A simple rosemary focaccia bread recipe.
From Bridget Edwards of Bake at 350.
Note: Prep time includes 1 hour and 20 minutes inactive time.
Place flour, olive oil, yeast, sugar, and salt in a large mixing bowl. Begin mixing with the paddle attachment. Gradually pour in the warm water and mix until combined. Switch to a dough hook and mix for 5 minutes on medium to medium-low.
Remove the dough to a surface lightly coated with flour. Knead a few times until the dough is not as sticky. Place in an oiled bowl. Loosely cover with a piece of oiled plastic wrap. Let rise for about 1 hour, or until puffy and doubled in size.
Preheat oven to 400ºF. Line a cookie sheet with parchment. Pour 1/4 cup olive oil on top of the parchment, spreading out over the entire sheet. Sprinkle with cornmeal.
Press the risen dough onto the oiled parchment, stretching into a freeform oval. Cover with oiled plastic wrap and let rest for 20 minutes.
Drizzle the top of the dough with remaining 3 tablespoons olive oil. Sprinkle with the chopped rosemary, several pinches of fleur de sel, and a couple small pinches of red pepper.
Bake for 30–35 minutes, or until golden brown. Slide the bread onto a wire cooling rack to cool just a bit. Serve warm.
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