Rosemary Focaccia Bread

 This summer we visited quite a few farmer's markets.  Produce, baked goods and freshly made bread.   If you've been following along for a while, you know that good bread is a priority in our house.  After purchasing some.....not so good tasting bread, I decided that I would try my hand at making it myself.  Of course, turning the oven on in the 90F heat just to goof off making bread is not my idea of fun.  So, I waited until the temperatures dropped a little.  This focaccia bread has become a family favorite and thought I would share it here.  

Here's the recipe:

Rosemary Focaccia Bread

ingredients:

1 3/4 cups warm water

1 packet dry yeast (2 1/2 tsp)

2 tsp sugar

4 1/2 cups bread flour*

1 TBSP kosher salt

1/2 cup olive oil 

For the top:

2-3 TBSP olive oil

2 tsp coarse, flaky sea salt

2 TBSP fresh rosemary 

directions:

In a small bowl combine warm water with the yeast and sugar.  Stir and let sit until foamy (about 5 minutes).

In large bowl, combine flour and salt.  Once the yeast is ready, pour into flour mixture and mix.  Slowly add the olive oil.  Once dough is combined, knead for about five minutes* until sides have pulled away.  The dough should be soft.  If the dough is still sticky, add a little more flour.

Coat a bowl with olive oil and place dough into bowl, rolling it until it is covered with the oil.  Cover the bowl with plastic wrap. Set bowl in warm place until doubled. (about an hour)

Grab a 13x9 dish, and coat with some olive oil.  

When the dough is ready, place in this dish and press out until it reaches sides of the dish.  If the dough bounces back, then let it rest ten minutes before pressing it down.  Cover lightly with the plastic wrap and let rise for an hour.

Oven 425F.

Dimple the dough by pressing your finger tips down into the dough.  Drizzle with some olive oil.  Sprinkle with salt and top it off with the rosemary.

Bake for 20-25 minutes or until the top is a golden brown.  

Remove from the oven and drizzle a little more olive oil (optional).

Let cool for ten minutes before cutting into pieces.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*You might need a little extra flour if dough is sticky

*I mixed the dough by hand.  Feel free to use your kitchenaid with the dough hook.

If you make the Rosemary Focaccia Bread, let me know what you think in the comments below.

Enjoy!