Rosemary Focaccia Bread
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt.
Prep 15 min · Cook 20 min · Total 1 hr 55 min · Makes 1 9 x 13-inch focaccia (12 pieces)
Ingredients
- Olive oil
- Salt
- Sugar
- Water
- Sea salt
- Flour
- Warm water
- Fresh rosemary
- Cooking spray
Directions
- 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. (See alterate instructions below to knead by hand.) Set the mixer to 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 a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- 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 again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish).
- Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.
- 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.