This delicious Rosemary Focaccia Bread formula is simple to create, and tastes therefore wealthy and rattling with the addition of contemporary rosemary, oil and flaked ocean salt.
A few years agone, our Kansas town tribe lost one in every of our greatest — our Cammie — to the Wild West (of Denver, obvs ?) wherever she visited go digest her love. it absolutely was a wild and rattling move, and we’re all glad that it discovered for the most effective, however we have a tendency to still miss her around here like sin.
- 1 1/3 cup warm water (about 110°F*)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaked sea salt
- 2 sprigs fresh rosemary
- flaked sea salt
- Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Turn the mixer onto low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
- Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
- Slice, and serve warm.