Rosemary Focaccia Bread

Mix yeast, sugar and warm water in a small bowl. Let it sit for 5 minutes to become bubbly. Add the dried rosemary that you’ve first mixed with the hot water and mix to combine. Mix in the melted butter.

Place the dry ingredients (flour, gluten and salt) in the bowl of a stand mixer. Add wet ingredients. Use the dough hook to combine the mixture, mixing for about 6 minutes.

While dough mixes, bring several cups of water to a boil (you can do this in a saucepan or heat it in the microwave).

Preheat oven to lowest setting (about 170 F).

Once the oven heats to 170 F, turn the oven off. Pour the boiling water into an oven safe dish and set it in the oven to help create a moist, warm environment for dough to rise faster.

Place dough into an oiled bowl. Cover with plastic wrap and place it in the warm oven (the heat should still be off). Let it rise for 1 hour or until nearly doubled in size.

Punch down dough. Shape into two loaves. Set the loaves on a Silpat-lined or greased baking sheet, baking stone, etc.

Spray dough lightly with cooking spray. Again, warm oven at lowest setting and then turn it off. Place loaves in the warm, moist oven until nearly doubled in size.

Remove the risen loaves from the oven and preheat oven to 375 F.

Put the loaves into the preheated oven and bake for 15 minutes on center rack. After 15 minutes, turn up the oven temperature to 425-430 F, leaving bread in the oven. Once the oven hits this temperature, set your timer for 5 minutes and cook the loaves until the timer goes off. This will help to get the loaves deep, golden brown.

Remove from oven. Brush with butter and sprinkle coarse salt on top.

Serve with olive oil and freshly cracked pepper.

* Note: you do not have to allow the dough to rise in a warm, moist oven. It will rise on the counter, but I prefer to speed the process and this helps in the cool, dry months.