Rosemary Focaccia

I think this is one of the easiest yeast breads. Great with soups, as a snack or slice in half

and fill the inside with sandwich ingredients. 

Add different topping for variety.

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Olive oil to coat mixing bowl &  baking dish

Topping:

2 to 3 tablespoons+ extra-virgin olive oil + more for drizzling baked bread

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
   
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
   
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Drizzle another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
   
7. Liberally drizzle additional olive oil in a 9-by-13-inch baking dish . Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise at least 30 minutes or until doubled in size and puffy. Note: For a thicken focaccia, use an 8-by 12-inch baking pan or dish.
8. 
9. Preheat the oven to 425° F. 
10. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush or liberally drizzle with oil and sprinkle with flaky sea salt.
    
11. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
    
12. Finish with a drizzle of olive oil and more flaky sea salt. 

Recipe without photos . . .

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Olive oil to coat mixing bowl &  baking dish

Topping:

2 to 3 tablespoons+ extra-virgin olive oil + more for drizzling baked bread

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Drizzle another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
7. Liberally drizzle additional olive oil in a 9-by-13-inch baking dish . Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise at least 30 minutes or until doubled in size and puffy. Note: For a thicken focaccia, use an 8-by 12-inch baking pan or dish.
8. Preheat the oven to 425° F. 
9. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush with the oil and sprinkle with flaky sea salt.
10. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
11. Finish with a drizzle of olive oil and more flaky sea salt.