Rosemary Focaccia Bread

It was really one of the absolute first bread plans that I figured out how to make years prior, and still keeps on being a fave on the grounds that it is so easy to make. Also, above all, it’s simply so darn great.

It’s flawlessly delicate and feathery and satisfyingly chewy. It’s sprinkled with heaps of new rosemary and crunchy flaky ocean salt, and showered with additional olive oil not long before serving, which drenches flawlessly into those little exemplary openings that you have jabbed in the bread. It’s anything but difficult to make by hand, or considerably simpler to make with the assistance of a stand blender. It likewise happens to be normally vegetarian, and can be molded into a freestyle round or squeezed into a rectangular preparing dish. Furthermore, the best part is that it is only a definitive comfortable starch comfort nourishment. I realize you’re going to adore it.

Additionally, on the off chance that you happen to be new to working with yeast in bread, kindly don’t let that deflect you from making focaccia! This formula is an incredible spot to start when working with yeast, and I will walk you through each progression of the procedure so the entirety of your inquiries are replied. You have this.

Rosemary Focaccia Bread

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Recipe by gimmesomeovenCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

1

hour 

15

minutes
Cooking time

20

minutes
Total time

1

hour 

35

minutes

This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.

Ingredients

  • 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 flaky sea salt, plus extra for sprinkling*

  • 2 sprigs fresh rosemary

Directions

  • Proof the yeast. 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.
  • Knead the dough. (See alterate instructions below to knead by hand.) Set the mixer to 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.)
  • First dough rise. 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 a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
  • Second dough rise. 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 again with the damp towel, and let the dough continue to rise for another 20 minutes.
  • Second dough rise. 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 again with the damp towel, and let the dough continue to rise for another 20 minutes.
  • Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  • Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Notes

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