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Rosemary Focaccia Bread

Jessie M
This fluffy and flavourful focaccia bread is as delicious as it is beautiful. The perfect amount of olive oil, rosemary, and sea salt make this bread a real treat for the palette.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Rise Time 2 hrs 30 mins
Servings 1 loaf

Equipment

  • 9 x 13 inch pan OR 10inch cast iron skillet

Ingredients
  

  • 1 & 1/2 C warm water
  • 2 & 1/4 tsp active dry yeast
  • 2 tsp white sugar
  • 4 C all purpose flour
  • 1/3 C extra virgin olive oil plus extra for the pan and drizzling
  • 2 tsp salt
  • 3 springs of fresh rosemary
  • 1 & 1/2 tsp coarse sea salt

Instructions
 

Making the Dough

  • In the bowl of your stand mixer with the dough hook attachment on combine warm water, yeast, and sugar. Stir gently with a spoon and let sit for 10 minutes or until a light foam is formed.
  • Add in olive oil, salt, and flour. Turn mixer on low until everything is combined then speed it up to the medium setting.
  • Knead the dough in the mixer for 5 minutes. The dough should come together into a ball and pull away from the sides of the bowl. It's okay if it sticks to the bottom a little. You can tell it's fully kneaded when the dough to pop back up when you press on it with your finger.
  • Once dough is properly kneaded form dough into a ball with your hands. Grease the mixing bowl with olive oil, add dough back in, and grease the top of the dough ball.
  • Place a dish towel over the bowl and allow to rise in a warm place for an hour or until doubled in size.

Shaping the Bread

  • Once dough has risen, add 3 tbsp olive oil in a 9 x 13 inch pan or the cast iron skillet. Place dough in the pan and flatten with your hands until the dough covers the bottom of the pan. Be sure to flip the stretched dough a few times to allow the olive oil to get on both sides.
  • Using your finger tips gently press in on the dough to create lots of cavities. Press your fingers to the bottom without breaking threw. You will want to do this a couple of times so the dough has lots of impressions.
  • Cover again with a tea towel and place somewhere warm to rise for another hour.
  • After an hour of rising create a few more impressions with your fingers in the dough.

Baking in the 9x13 inch pan

  • After rising is done preheat oven to 425 F
  • Remove the tea towel and drizzle 2 tbsp of olive oil on top of the dough (I know it seems like a lot of oil, but trust me). Coarsely chop up three springs of fresh rosemary. Evenly sprinkle the chopped rosemary an sea salt on top of the dough.
  • Bake for 20- 25 minutes or until golden brown.

Baking in a Cast Iron Skillet

  • After rising is done preheat oven to 400F
  • Bake for 30 minutes or until bread is golden brown.
  • Remove the tea towel and drizzle 2 tbsp of olive oil on top of the dough (I know it seems like a lot of oil, but trust me). Coarsely chop up three springs of fresh rosemary. Evenly sprinkle the chopped rosemary an sea salt on top of the dough.
  • After bread is cooked, removed from the oven drizzle another 2 tbsp of olive oil over the bread.
  • All bread to cool for 15 minutes before removing from the pan.
  • Enjoy!

Notes

This bread is best served the day it is made. You can store it in an airtight container/plastic wrap at room temperature for 3 days.
 
 
 
Do not substitute the fresh rosemary for dried rosemary. The dried rosemary flavour is overpowering. 
 
Do not skimp on the olive oil, I know it seems like a lot but it is what gives the bread it's amazing flavour. 
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