Rosemary Focaccia Bread

in , , , by Kendall Bouchlas, May 03, 2020

1 1/3 cup warm water
2 teaspoons sugar
1 (0.25 ounce) packet active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons sea salt, plus extra for sprinkling
1 teaspoon dried rosemary

  1. In a stand mixer fitted with the dough attachment, add the warm water and sugar. Add in the yeast and mix to combine. Let sit for 5 - 10 minutes until foamy. 
  2. On low speed, mix in the flour, olive oil and salt. Turn up the speed to medium-low and keep mixing for 5 minutes. If the dough stays too sticky, add another 1/4 cup flour.
  3. Remove the dough from the mixer and shape into a ball. 
  4. Spray the mixing bowl with cooking spray and add the dough back in. Cover with a damp towel, place it somewhere warm and let it rise for 45 - 60 minutes (until the dough has doubled in size).
  5. On a floured surface, roll out the dough in a rectangular shape until it fits a 9x13 pan and is 1/2-inch thick. Place it into the baking pan and cover with a damp towel to let is rise again for 20 minutes. 
  6. Poke holes into the dough and drizzle with rosemary, olive oil and salt. 
  7. Bake at 400ºF for about 20 minutes or until golden brown. 

Pairs well with Sun-Dried Tomato Pesto 

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