Rosemary Focaccia
Bring your favorite Italian restaurant home with an easy, herb-filled focaccia from our kitchen to yours.
Ingredients
- 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
Instructions
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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.
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Grease a large bowl with 2 tablespoons of oil. In a separate bowl combine flour, salt, and 2 tablespoons olive oil.
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Add yeast mixture and mix with a wooden spoon until everything is well combined.
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Knead 5 minutes on a floured surface until the dough becomes elastic.
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Transfer to the oiled bowl and cover with plastic wrap. Let sit and double in size for about 1 hour.
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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.
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Drizzle over more olive oil and top with rosemary and sea salt.
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Bake focaccia for about 25 minutes or until fluffy and golden brown
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Cool for 10 minutes. Cut and serve.
Enjoy 😀
