ROSEMARY FOCACCIA BREAD
This scrumptious rosemary focaccia bread recipe is easy to make, and tastes so wealthy and great with the addition of fresh rosemary, olive oil and flaked sea salt.
some years ago, our kansas city tribe lost one among our high-quality — our cammie — to the wild wild west (of denver, obvs ?) where she went to move stay with her love. it become a wild and exceptional pass, and we’re all thankful that it labored out for the high-quality, but we nevertheless leave out her round right here like crazy.
but. i’ve gotta say that — more than all of us else i recognise — cammie greater than makes up for her absence by means of being the freaking best organizer of our antique friends every time she makes a regular visit to town. critically, i feel like the female organizes more satisfied hours than any of our buddies, and he or she doesn’t even live right here anymore! ? but what’s even higher is that she organizes get-togethers at people’s houses.
so about per week earlier than her arrival, we will continually assume a text from cammie saying that she’s in need of a residence. and then certain sufficient, she always follows thru and does all the legwork rallying anyone together and making plans a meal, after which — voila — an super time together with usually ensues.
- 1 1/3 cup warm water (about 110°F*)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaked sea salt
- 2 sprigs fresh rosemary
- flaked sea salt
- Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Turn the mixer onto low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
- Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
- Slice, and serve warm.
Based On The Recipe From : https://www.gimmesomeoven.com/rosemary-focaccia-bread/