Bring your favorite Italian restaurant home with an easy, herb-filled focaccia from our kitchen to yours.
- 3 1/4 cups all purpose flour
- 1 1/4 cup water
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 2 tbsp fresh rosemary leaves
- 2 tsp kosher salt
- extra virgin olive oil as needed
Warm water in a small saucepan until gently simmering and warm. Set aside to cool. Add sugar to dissolve then add yeast and stir to activate. Set aside for 5-7 minutes or until bubbled and frothy.
Grease a large bowl with 2 tablespoons of oil. In a separate bowl combine flour, salt, and 2 tablespoons olive oil.
Add yeast mixture and mix with a wooden spoon until everything is well combined.
Knead 5 minutes on a floured surface until the dough becomes elastic.
Transfer to the oiled bowl and cover with plastic wrap. Let sit and double in size for about 1 hour.
When the dough is almost fully risen, preheat the oven to 400 degrees. Grease a baking sheet with oil and punch the dough down until it, using your fingers to stretch the dough.
Drizzle over more olive oil and top with rosemary and sea salt.
Bake focaccia for about 25 minutes or until fluffy and golden brown
Cool for 10 minutes. Cut and serve.