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Rosemary Focaccia



This Italian flat bread is relatively quick to make and a crowd pleaser beyond compare. I have brought it to multiple events and it always receives rave reviews. The hands on time to create the focaccia is only about 20 minutes but the outcome tastes like you spent hours in the kitchen. From the oil soaked edges to fluffy interior, each bite of this tasty bread will leave you wanting more.


Even though the recipe is simple, there are two separate rise times involved before baking equaling about 2 hours, so make sure you give yourself plenty of time. Yeast breads require warm environments to fluff up fully. If your home tends to be on the cooler side a great place to let your bread rise is in the laundry room while you are washing/drying a load of clothes. The rising process may only take around 40 minutes if you place the dough in a particularly warm area. All in all this recipe is absolutely wonderful. We hope you enjoy!


Rustic Rosemary Recipes
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Makes 8 - 10 servings

Preparation Time: 20 minutes, plus 2 hours to rise

Cook Time: 20 minutes


Ingredients:

*1 package active dry yeast, (2 1/4 teaspoons)

*1 3/4 cups warm water, 110°F

*1 tablespoon sugar

*4 cups all-purpose flour, plus a little extra for kneading

*1 cup whole wheat flour

*1 tablespoon sea salt

*1/3 cup + 1/4 cup extra-virgin olive oil, divided

*2 tablespoons rosemary

*1/2 teaspoon Maldon flakey salt for sprinkling



Preparation:

*Stir together yeast, water, and sugar in a medium sized bowl. Let sit for 5 minutes until the mixture is covered in foam.

*Combine flours, 1 tablespoon sea salt, 1/3 cup of olive oil, and the yeast mixture in the bowl of a stand mixer fitted with a dough hook.

*Mix on low until the mixture comes together, then turn the speed to medium-low and continue to knead for about 6 minutes. The dough will be ready when it's slightly sticking to the bottom of the bowl and looks soft and a little tacky.

*Transfer the dough to a clean and lightly floured surface. Knead the dough a few times and form a ball.

*Brush a large bowl with a few teaspoons of olive oil.

*Place dough in bowl and cover with plastic wrap.

*Move bowl to a warm area and allow dough to rise until doubled in size, about an hour.

*Coat a large baking sheet with 1/4 cup olive oil.

*Transfer the dough to a lightly floured surface and kneed a few times.

*Place the dough onto your oiled baking sheet, pressing and spreading it until it reaches the edges.

*Flip the dough over to coat the opposite side in oil and spread it out to the edges again.

*Use your fingers to make indentations every few inches over the surface of the dough.

*Cover the baking sheet with plastic wrap and move it to proof in a warm area until it doubles again, around an hour.

*Preheat the oven to 425°F.

*Remove the plastic wrap and sprinkle surface of dough with rosemary and Maldon flakey salt.

*Bake for 20 minutes until golden brown.


Recipe Creator - Alina Gersib



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