6 May, 2017
I love making this recipe for any event. It does take a little it longer to make but the wait is so worth it. This focaccia is so fluffy and full of flavor from the olive oil and rosemary. It gets a slightly crunchy golden brow crust and looks as good as it tastes.
I usually make this for holidays to go with dinner, but its great anytime just make sure to read the recipe through before you start because it does take time to let it rise. This is best served with olive oil and sprinkled with a little salt. It’s great for pasta nights!
- 1 3/4 Cups Warm Water
- 1 (2 1/4 Teaspoon) Package Instant Yeast
- 3 Tablespoons Chopped Fresh or Dried Rosemary
- 1 Tablespoon Sugar
- 5 1/2 Cups All Purpose Flour
- 1 Tablespoon Salt (Plus more for sprinkling)
- 1/2 Cup Extra Virgin Olive Oil ( +2 Tablespoons)
1. In the bowl of a stand mixer dissolve the yeast and sugar in the warm water. Let sit for 10 minutes. The mixture should start to foam. If it does not start foaming your yeast may no longer be active.
2. Next, add the rosemary (save 1 tablespoon worth for the top), salt, olive oil, and half the flour mix using the dough hook attachment until combined. Add the remaining flour. Once thoroughly mixed knead (by hand if you want, but letting the mixer do the work is much easier) the dough at medium speed for six minutes until smooth. If the dough is still sticky add flour 1 tablespoon at a time.
3. Place the dough in a large clean lightly olive oiled bowl and cover with a clean bowl. Allow to rise in a warm dry place for at least one hour.
4. Coat a 15×10 jelly roll pan with 1 Tablespoon olive oil. Spread the dough out onto the pan and stretch to the corners. Brush the top with 1 Tablespoon olive oil and sprinkle with salt and rosemary. Allow to rise for another hour before baking. When the hour is almost over, you can begin preheating your oven to 425 degrees Fahrenheit.
5. Bake for 27-35 minutes or until golden brown. Once done, remove from oven Brush again with olive oil before cutting and serving. Best served warm.