Rosemary Focaccia Bread
Crisp aromatic focaccia bread dredged in olive oil and topped with fresh rosemary and flaky sea salt.
Ingredients
- 1 ⅓ cups water lukewarm
- 2 teaspoons honey
- 1 package active dry yeast .25 ounce
- 3 ½ cups all purpose flour
- ⅓ cup extra virgin olive oil plus more for drizzling
- 2 teaspoons flaky sea salt plus more for sprinkling
- 4 sprigs fresh rosemary
Instructions
- In a glass bowl, combine the water, yeast, and honey. Give a quick stir, and let sit for a couple minutes to activate the yeast. You will know your yeast is activated when there is foam on top of the liquid.
- In a large bowl or in the bowl of a stand mixer, combine the flour, olive oil, and salt. Then pour the yeast mixture into the bowl. Using your hands or the dough attachment on the stand mixer, knead until the dough comes together, about 5 minutes.
- Remove the dough from the bowl and use your hands to shape it into a ball. Grease a large mixing bowl with olive oil and place the dough in the bowl. Cover with a damp towel and place in a warm area to rise for an hour or until doubled in size.
- After the dough's first rise, turn onto a lightly floured work surface and roll into a large rectangle or circle about ½ inch thick. Cover the dough again with a damp towel and let rise for an additional 30 minutes.
- Preheat the oven to 400F.
- After the dough's second rise, place it into a large 9x13 baking dish. Generously drizzle olive oil all over the top of the dough. Then using your fingers, poke deep indents all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
- Bake for 20 minutes, or until the dough is slightly golden.
- Remove from the oven and drizzle with additional olive oil. Enjoy a slice warm!