Rosemary Focaccia Bread
Servings
10servings
Servings
10servings
Ingredients
  • 2cups warm water110 F
  • 2tsp granulated sugar
  • 2tsp active or instant yeastslightly less than 1 standard packet
  • ¼cup extra virgin olive oilplus more for baking sheet
  • 1tbsp sea salt / kosher salt
  • 4 ½ – 5cups all-purpose flour or bread flour
  • Topping: fresh rosemarylarge flaked sea salt (I like Maldon), olive oil
Instructions
  1. Put water in liquid measuring cup and measure temperature to ensure 105 F – 110 F (cannot be more than 110 F). If you do not have a thermometer, it should feel like a warm bath.
  2. Add yeast and sugar and whisk to mix well. If using active yeast, wait for yeast to proof and bubble. Around 10-15 minutes. If using instant yeast, you can immediately move onto step 3.
  3. Pour wet mixture into a large bowl or stand mixer. Add olive oil, salt and 1 cup of flour. Beat with mixer on low or mix with whisk. Add remaining flour, 1 cup at a time and continue to mix. Continue until dough is not sticking to bowl or mixer. If dough is still sticking to bowl, add a little bit more flour.
  4. Knead dough: Turn dough out onto lightly floured surface and begin to knead for about 5-8 minutes. You will incorporate more flour from your surface as needed depending on stickiness. Dough should not be sticking to your hands. Form dough onto round ball with flat bottom.
  5. Let dough rise: lightly oil a large bowl with olive oil and place dough inside bowl. Oil top and sides of dough as well by coating it with oil from bowl.
  6. Cover dough with plastic wrap and a dish towel. Place in a warm spot to rise for at least 2-3 hours or until doubles in size.
  7. Prep pan: grease a 12 x 17 inch rimmed baking sheet with approximately ½ cup extra virgin olive oil. You will want to be generous because focaccia is an oily crusted bread.
  8. Put down onto cookie sheet and press/stretch to fit pan. Turn dough over to coat other side. Once stretched out, use your fingers to poke deep holes all over dough.
  9. Cover with plastic wrap and put into a warm place for about 45 min- 1 hour.
  10. Preheat oven to 425 F.
  11. Sprinkle liberally with large flaked sea salt, rosemary and drizzle with a little more olive oil.
  12. Bake for 15 minutes, rotate pan, then bake for another 5-10 minutes.
  13. Remove from oven and using pastry brush, brush with more olive oil. Let cool on wire rack before serving.
  14. Store wrapped in foil and will stay fresh for a few days.