Rosemary will fill your kitchen with the aroma of the Mediterranean in the depths of winter! Tons of rosemary and extra virgin olive oil make this crispy yeast bread a nutrient dense family favorite. This focaccia is great to
make those leftover holiday turkey or ham sandwiches or to eat with winter soups.
For more health information about rosemary, click here.
Rosemary Focaccia*
Makes 10 servings
Ingredients:
1 1/2 cups warm water (between 110 to 115 degrees F)
2 teaspoons granulated sugar
1 (0.25 ounce) package active-dry yeast
4 ¼ cups all-purpose flour, plus more as needed
1/3 cup extra-virgin olive oil, plus about 1/3 cup more for greasing pan and drizzling on top before baking
2 teaspoons kosher salt
1/2 cup fresh rosemary, coarsely chopped and divided
½ teaspoon coarse sea salt flakes for topping (Maldon is preferred)
Instructions:
- In a bowl of a stand mixer with the dough hook attachment, combine warm water (110 to 115 degrees F), yeast, and sugar. Stir to combine and let sit for 10 minutes until foamy.
- Add 4 cups of the flour, 1/3 cup olive oil, 2 teaspoons kosher salt and 1/4 cup chopped rosemary to the yeast mixture, and mix/knead at low speed to combine. Increase to medium speed and continue mixing/kneading until dough is smooth and elastic, about 6-8 minutes. If too sticky, add the remaining ¼ cup flour.
- Remove dough from bowl and shape dough into a ball with your hands. Coat a large bowl with part of the remaining olive oil. Place the dough in the bowl, making sure to coat all the ball with the oil. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Once dough has doubled in size, brush a half sheet pan (18in x13inch) with more olive oil, about 2 tablespoons. Transfer the dough to the prepared sheet pan. Using all your fingers, stretch to a rectangle, turning the dough over a few times to make sure both sides are covered with oil.
- Deliberately, with all your fingers, press down almost all the way down to the bottom of the pan without creating large holes.
- Cover the dough with plastic wrap again and let rise for 1 hour in a warm and draft-free place.
- While dough is rising, preheat oven to 425 degrees F.
- Remove plastic wrap carefully. Drizzle more olive oil on the dough, about 2-3 more tablespoons. Sprinkle the top evenly with 1/4 cup of the remaining chopped rosemary and 1/2 teaspoon sea salt flakes.
- Bake until golden brown, about 20 minutes on the middle rack. Remove from oven and brush with more olive oil and let cool for 10-15 minutes before serving.
*If you need a gluten free focaccia, go to www.kingarthurbaking.com for a recipe. You can also use more rosemary than the recipe indicates.
Adapted from cookingformysoul.com
