Rosemary Focaccia
Focaccia Bread – Recipe adapted from Anne Burrell
Ingredients
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon salt (course sea salt to sprinkle)
1 cup olive oil, divided
Rosemary sprigs
1. Combine the warm water (110 F), yeast and sugar in a small bowl. Set aside for 10-15 minutes and allow yeast to become bubbly.
2. In mixing bowl combine flour, salt, ½ cup olive oil and yeast mixture and mix on low speed with dough hook.
3. Mix for about 5-6 minutes on medium until dough ball forms. Add additional flour (1 tablespoon at a time if the dough is too sticky)
4. Knead dough by hand a few times on a floured surface. Add additional flour is it is still super sticky.
5. Oil the inside of the mixing bowl and place dough inside. Allow the dough to rest for about an hour until it had doubled in size! It will be fluffy and airy!
6. In a 9×12 baking pan add the remaining ½ cup of olive oil. Add dough to baking pan and begin pressing to into the corners. Flip the dough to coat the other side with oil. Press the dough out to fit into the corners. Use you fingers to make dimples in the dough.
7. Allow the dough to rise a second time for another hour (double proofing).
8. Pre heat the oven to 425 F. Roughly chop rosemary sprigs and sprinkle over dough along with course sea salt crystals and additional oil.
9. Make for about 25-30 minutes. Bread should be golden brown and crusty! Cool and serve.
Original recipe: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html