Rosemary Focaccia
This stunning loaf is a crowd pleaser and the perect accompanement to any meal.
Equipment
Ingredients
- 3½ cups all purpose flour
- 2 tsp sea salt
- 1⅓ cups warm water of 110f
- 2 tsp sugar or honey
- 7 gr active dry yeast
- ¼ cup extra virgin olive oil
- Fresh rosemary
Instructions
- Place the water, sugar and yeast into the bowl of a stand mixer and stir. Allow to activate for between 5-10 minutes until creamy and foamy.
- Mixing on low speed, add in the flour, olive oil and salt.
- Increase the speed to medium and mix for around five minutes until the dough is pulling away from the sides of the bowl.
- Add a little extra flour if the dough is too wet.
- Grease a mixing bowl and place the dough into the bowl.
- Cover with cling film and place somewhere warm to rise for around an hour and until doubled in size.
- Turn the dough out onto a lightly floured surface and roll out into a rectangle of around half an inch in thickness.
- Cover with a damp towel and allow to rest for 20 minutes during which it will continue to rise.
- Preheat the oven to 400f.
- Grease and line a 9 x 13 inch baking tray.
- Place the dough into the tray and make deep dents across the surface of the loaf.
- Place sprigs of fresh rosemary into each dent.
- Drizzle with olive oil and sprinkle with the sea salt.
- Bake for 20 minutes until the top is golden and the dough is coked through.
- Serve drizzled with more olive oil.