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)

Nonstick cooking spray, for the baking dish

Topping:

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

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. Brush 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. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
   
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. 

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)

Nonstick cooking spray, for the baking dish

Topping:

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

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. Brush 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. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
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.