Ingredients: |
Ingredients: 1 3/4 c. warm water
1 pkg. Rapid Rise yeast
5 sprigs fresh rosemary leaves, chopped and divided
1 Tbsp. granulated sugar
5 1/4 c. all purpose flour, plus more for kneading
1 Tbsp. kosher salt, plus more for sprinkling
1 c. extra virgin olive oil, divided
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Directions: |
Directions:In the bowl of a stand mixer, combine the water, yeast, 2 tsp. of the chopped rosemary, sugar and half of the flour. Stir to combine. Fit the mixer with the dough hook and on low speed, add in the remaining flour, salt and 1/2 c. olive oil. Once the dough comes together, increase the speed to medium and knead for 5 - 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour.
Coat a jellyroll pan with the remaining 1/2 c. olive oil. Put the dough onto the jellyroll pan and begin pressing it out with your fingertips to fit the size of the pan. You may use two 9 x 13 inch pans if preferred. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough. Cover the dough with plastic wrap and let rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 º.
Brush the focaccia with the olive oil on the pan and sprinkle with the remaining rosemary leaves and some kosher salt. Bake until golden brown, 25 - 30 minutes. Remove from the oven and let cool slightly before cutting and serving. |
This recipe for Focaccia Bread is from