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Focaccia Bread with Rosemary & Sea salt

Serves 12


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 is featured on show 2918 – Focaccia Savory and Sweet.


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