Rosemary Focaccia
Tools Used: Perforated Baking Sheet, Bonmat, Roul'Pat, FRENCH PANTRY EVOO, Thermometer
Ingredients
1 1/3 cups warm water (about 110 F)
2 teaspoon honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup FRENCH PANTRY EVOO
2 teaspoons flaky sea salt, plus extra for sprinkling
2 sprigs fresh rosemary
Directions
Proof the yeast- Add warm water (about 110 F, which you can measure with a thermometer if you want to be sure it's the right temperature) and honey to a 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 minutes until the yeast is foamy.
Knead the dough- Set the mixer to 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).
First dough rise- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Second dough rise- Turn the dough onto a lightly floured Roul'Pat, and roll it out into a large circle or rectangle until 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.
Prepare the dough- Preheat the oven to 400 degrees F. Transfer the dough to a Large Bonmat supported by the Perforated Baking Sheet, or press it into the Flexiflat. Use your fingers to poke deep dents (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- Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Serve- Remove from the oven, and drizzle with a little more olive oil. Slice and serve warm.
* If you love bread like I do, this is a must do recipe. It's easy, and the wait time is the hardest part. I love the combination of rosemary, sea salt, and olive oil. This is a nice accompaniment to an Italian meal, pasta. salad, or added to a charcuterie board. I could eat this alone with a glass of wine and be perfectly happy. It's best shared with a friend so you do not devour the whole thing by yourself.
--
Download the recipe here.