Rosemary Focaccia Bread
1 1/4 cups Very Warm Water (110 degrees)
1/2 teaspoon Sugar
1 teaspoon Active Dry Yeast
4 cups Flour
1 teaspoon Salt
3 tablespoons Olive Oil
2 tablespoons finely chopped Fresh Rosemary
For Baking:
1/4 cup additional Olive Oil
2 teaspoons additional Salt
Dissolve the sugar into the warm water, then stir in the dry yeast. Set aside for about 10 minutes so the yeast can bloom. You’ll know it’s ready when it looks a little bit foamy and smells like beer.
In the bowl of an electric mixer, fitted with a dough hook, place the flour,salt and olive oil and rosemary.
Start the mixer on the lowest speed then slowly pour the yeast/water mixture into the flour.
Allow the dough come together in the mixer then turn it out onto a floured work surface.
Knead your dough by hand for about 5-7 minutes or until it feels smooth and elastic.
Place your dough in an oiled bowl, covered with cling film, or a clean hand towel. Allow to rise for 2 hours.
When risen, turn out your dough onto an oiled pizza pan or sheet tray. Form the dough into a oval or rough circle shape.
Cover loosely with cling film and allow to rise for 1 hour.
Preheat oven to 425 degrees.
Gently make depressions with your fingers all over the dough to give it that signature focaccia appearance.
Drizzle the top with the 1/4 cup of olive oil and sprinkle with the 2 teaspoons of salt.
Bake for 15-20 minutes.
Serve sliced with an Italian meal or as an appetizer with a drizzle of olive oil and balsamic vinegar.
Kathleen Rear 