Rosemary Focaccia Bread
Ingredients:
- 2 cups (474ml) warm water (approx. 110°F)
- 2 tsp Granulated Sugar
- 2 1/4 tsp (1 packet) Active Dry Yeast
- 4 cups, approx. (544g) Unbleached Bread Flour
- 2 tsp Salt
- 3 tbsp Olive Oil, divided
- Butter, for greasing
- Flaky Sea Salt
- 2 Sprigs Fresh Rosemary
Directions:
- In a large bowl add warm water, yeast, and sugar together, let rest for 8-10
minutes or until mixture is frothy.
- When yeast is ready add 3 cups of the flour and using a fork bring the dough
together until shaggy. Add another 1/2 cup of the flour and the salt. Mix to
combine.
- Turn the dough out onto a floured work surface and knead the dough using the
last 1/2 cup of flour as necessary (if you need more flour use 1/4 cup extra at a
time). The dough should be pliable, soft and slightly sticky but not sticking to you.
Knead the dough for approx. 6-8 minutes until smooth, and when poked with
your finger will spring back. Roll dough into a ball.
- In a large clean bowl coat the bowl with oil, add the dough and pour 1 tablespoon
of the oil all over the dough. Cover with plastic wrap, a damp towel, or a shower
cap. Let dough rest in a warm draft free place until doubled in size, approx. 1-2
hours.
- Meanwhile grease a 9×12 baking pan with butter. Add 1 tablespoon of the oil to
the pan and set aside.
- Once dough is doubled in size, punch dough down and place in the prepared
pan. Stretch the dough out to fit the pan and press out any extra air. Cover with
plastic wrap and let rest until doubled in size approx. 30-40 minutes.
- Meanwhile, preheat the oven to 425°F.
- Once dough is doubled in size, sprinkle rosemary all over the top and the
remaining 1 tablespoon of olive oil. Using your fingers (you may want to oil your
fingers too) press them straight into the dough to create dimples throughout the
dough, making sure to press all the way to the bottom of the pan.
- Sprinkle the top with flaky sea salt.
- Bake in the middle of the oven for 25-30 minutes until golden and crisp. Let the
bread rest in the pan for 5 minutes before removing.
- Serve warm or at room temperature.
NOTES:
Sizes: You can make focaccia in many different sizes. Some options are:
Two 9" pie plates, or two 9" square pans. Divide the dough in half and follow the
recipe as directed. For a thinner focaccia use a baking sheet.
Make Ahead: You can also prepare your bread the day ahead and bake it fresh the
following day. Simply follow the instructions to step 6 and place your prepared dough
into the fridge for up to 18 hours. Then the following day pull your dough out and let it
rest at room temperature for 20-30 minutes and continue to step 7.
Prep Time: 3 Hours
Cook Time: 25 Minutes
Total Time: 3 Hours 25 Minutes
Yield: 12
Thanks to @bakingforfriends_