Focaccia Bread with Rosemary & Sea salt
- 2 1/4 teaspoons active dry yeast
- 1 cup water at room temperature
- 7 tablespoons extra virgin olive oil, divided
- 2 tablespoons rosemary, chopped, plus more for topping
- 3 1/3 cups unbleached bread flour
- 2 teaspoons course sea salt
- Extra flour for dusting
- Extra oil for greasing the bowl
- Dissolve yeast in water, add 3 tablespoons olive oil, salt & rosemary.
- Mix in half the flour (by hand or using a mixer with dough hook) until smooth. Mix in the remaining flour until you have a soft but not sticky dough. On a smooth lightly flour-dusted surface, knead dough for 10 minutes (or 5 minutes using a dough hook in a mixer).
- Place dough in a lightly oiled bowl and turn over so entire surface is coated, cover with a damp cloth. Let rise at room temperature until double the size (about 2 hours).
- Punch down the dough, turn out and shape into an 11 × 13 rectangular pan, press into the bottom of the pan pushing into the corners & patting out to make an even layer.
- Cover and let rise like before to double in size (another 1 1/2 hours to 2 hours).
- Preheat the oven to 425°F.
- Flour your fingertips and press into the risen dough to make dimples 1/2 inch deep.
- Sprinkle with the rest of the olive oil and rosemary needles. Poke the rosemary needles down into the dough and sprinkle with the sea salt.
- Bake in a preheated oven for 20 to 25 minutes, until golden brown.
This recipe was featured on Season 29 - Episode 2918.
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