Rosemary Focaccia

Victoria Townsend

10 years ago

Rosemary Focaccia

Somebody asked me the other day what my favorite thing to make was. And to which my reply was, ‘bread’. More specifically focaccia. I love making bread. It smells good, it’s soothing and I’m a little bit of a carb fanatic so the end result is always the same. There is nothing better than fresh warm bread right out of the oven.

Making bread is a very therapeutic process and it makes your house smell incredible! This bread is so delicious and elegant for any occasion or meal.

This is my time tested recipe, it comes out perfect every time and it’s so easy. Serve with soup, pasta, or slice it to make sandwiches of it. That’s exactly why I’m making this today. For leftover Christmas pork roast sandwiches. Mmmmm… my mouth is watering just thinking about it.

Rosemary Focaccia

26 December, 2013

Servings: 6

Prep: 1 hr 30 min

Cook: 20 min

Total: 1 hr 50 min

Difficulty: Easy

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By: Victoria Townsend

Ingredients

1 cup Warm Water
1 package (1/4 oz) Active Dry Yeast
2 tablespoons Honey
1 tablespoon Kosher Salt
2 tablespoons Extra Virgin Olive Oil, more for drizzling
3 cups Flour, plus more if needed
1 tablespoons Rosemary, leaves removed from stem
Coarse Sea Salt
Garlic Oil, for brushing

Directions

Step 1 In a mixing bowl or your stand mixer combine the warm water, yeast, and honey. Let stand for 15 minutes until mixture looks foamy and puffed. Add the salt and 2 tablespoons of olive oil. Slowly start incorporating the flour, one cup at a time. Mixture will be tacky and elastic looking. If too wet add a touch more flour.
Step 2 Knead dough for 10 minutes. Turn dough out onto a floured surface. Knead by hand for few minutes. In a separate bowl, drizzle in a little olive oil to coat the inside of the bowl. Place the dough in the bowl and roll in the olive oil to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 40 minutes.
Step 3 Prepare a 13×9 sheet pan. Drizzle with a tablespoon of olive oil to coat the bottom of the pan. Place the dough in the middle and gently stretch the dough to fit the pan. It’s okay if it doesn’t stretch all the way. Just do your best to make it an even rectangle shape. Cover with plastic wrap or a towel and let rise for about 20 minutes. It will rise to the point that it fills in the gapes of the sheet pan.
Step 4 Preheat the oven to 400 degrees. Uncover the dough. Evenly sprinkle the top with rosemary leaves and coarse sea salt. Brush the dough with garlic oil and dimple the top with your finger tips. Bake for 17 minutes until the top is golden brown.
Step 5 Remove bread from the oven and brush with more garlic oil. Transfer bread to a wire rack to cool for a few minutes.

In a mixing bowl or your stand mixer combine the warm water, yeast, and honey.

Let stand for 15 minutes until mixture looks foamy and puffed.

Add the salt and 2 tablespoons of olive oil.

{Use the dough hook on your stand mixer.}

Slowly start incorporating the flour, one cup at a time.

Mixture will be tacky and elastic looking. If too wet add a touch more flour. Knead dough for 10 minutes.

Turn dough out onto a floured surface. Knead by hand for few minutes.

In a separate bowl, drizzle in a little olive oil to coat the inside of the bowl. Place the dough in the bowl and roll in the olive oil to coat.

Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 40 minutes.

Prepare a 13×9 sheet pan. Drizzle with a tablespoon of olive oil to coat the bottom of the pan. Place the dough in the middle and gently stretch the dough to fit the pan. It’s okay if it doesn’t stretch all the way. Just do your best to make it an even rectangle shape. Cover with plastic wrap or a towel and let rise for about 20 minutes. It will rise to the point that it fills in the gapes of the sheet pan.

Preheat the oven to 400 degrees.