rosemary focaccia bread
time: 1 hour, 35 minutes
• 1 1/3 cup warm water (about 110°)
• 2 teaspoons honey
• .25 ounces active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaked sea salt, plus more for sprinkling
• 2 sprigs fresh rosemary
• add warm water (measure with a thermometer to make sure it’s the right temp) and honey to a bowl of a stand mixer with the dough attachment. 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 minutes until the yeast is foamy.
• turn the mixer onto low speed, and add grdually 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 of flour while it’s mixing.
• remove dough from the mixing bowl and use your hands to shape it into a ball.
• grease the mixing bowl with olive oil or cooking spray, then place the dough ball back into the bowl and cover it with a damp towel. place in a warm location and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
• preheat oven to 400°.
• turn the dough onto a floured surface and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick.
• cover the dough with a greased piece of plastic wrap and let the dough continue to rise for another 20 minutes.
• remove the plastic wrap and transfer the dough to a large baking sheet. use your fingers to poke deep dents all over the surface of the dough. poke all the way down to the baking sheet!
• 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 drzzle with a little more olive oil and sea salt if desired.
trial (and error) verdict