Rosemary Focaccia

After baking my Blueberry Scones and reminiscing about the little bakery that first introduced me to them I also remembered how much I loved their focaccia bread as well.

After moving from my favorite bakery in Skaneateles I found a similar rosemary focaccia from the local grocery store. It was one of their specialty breads and it was amazing. I loved their bread so much they would sell it to me frozen so I could always have a few loaves in the freezer ready to pop in the oven. We would serve this often when we were entertaining alongside extra virgin olive oil for dipping or just to serve on a delicious sandwich.

Eventually I came to the realization that I could make this easily myself. This recipe is simply delicious and has all the components of a classic rosemary focaccia bread that is simple to prepare.

Most of the time needed to make the bread is inactive. After proofing the yeast and making the dough which only takes about fifteen minutes or so, a few hours is needed to let the dough rise. The baking time is about a half hour and the smell of this bread baking in the kitchen is simply intoxicating.

Enjoy!

Rosemary Focaccia

Ingredients
1 3/4 cup warm water (110 degrees F)
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour
1/4 cup olive oil plus additional for drizzling
2 teaspoons salt
1 tablespoon dried rosemary leaves
Pinch of coarse sea salt

Directions

1.-2. In a large mixing bowl combine water, yeast and sugar and let sit until top foams, about 5 minutes.

3.-4. Add in flour, olive oil, salt and rosemary leaves to yeast mixture and with dough hook mix on low speed until dough forms.

5. Place dough on lightly floured surface and gently knead until dough comes together just about 1-2 minutes.

6.-7. Coat a large bowl with olive oil. Place dough ball in in bowl turn to coat with olive oil. Cover bowl with towel and place in a warm place until dough rises and doubles in size, about an hour.

8. Coat a 15″x10″ baking sheet with olive oil. Stretch dough evenly on pan. Alternatively, place dough on large baking sheet coated with olive oil and stretch to 15″x10″ square or oblong. Cover baking sheet with towel and place in warm place again to rest for about an hour.

9. Preheat oven to 400 degrees F. Brush top of focaccia with oil and sprinkle with coarse sea salt. Bake on center rack for about 20-25 minutes until top is golden brown. Immediately transfer focaccia to wire rack.
Bread Making with Bill & Sheila
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