The Best Rosemary Focaccia Bread
- 1 1/3 cup warm water (about 110°F*)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package 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
- 2 sprigs fresh rosemary
- flaked sea salt
- Add warm water (*about 110°F which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the 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 minute until the yeast is foamy.
- Turn the mixer onto low speed and add gradually 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 flour while it is mixing.)
- Remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes or until the dough has nearly doubled in size.
- Preheat oven to 400°F. Turn the dough onto a floured surface and roll it out into a large circle or rectangle until that 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 (seriously poke all the way down to the baking sheet!) all over the surface of the dough. Then 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 drizzle with a little more olive oil if desired.
- Slice and serve warm.
*Different people have different preferences on the thickness of their focaccia. I err on liking a thicker bread so if you want yours thinner just roll it out a little more. It will rise up considerably while baking. :)This article and recipe adapted from this site