Homemade Rosemary Foccacia
Every day is a bread making day for me. When the baby takes his nap, I hop into the kitchen and grab my four, salt, water, and yeast and get cracking!
Today I made a focaccia. Probably because I was just in my garden cutting some Rosemary sprigs. Rosemary grows like crazy, I love it! It's like basil, they grow like weeds! So pair some rosemary with fragrant olive oil, and it is a match made in heaven.
When it comes to making Focaccia, Olive oil is such an essential ingredient. Good quality olive oil is a must, don't scrimp when it comes to olive oil. I only use Colavita Extra Virgin Olive Oil. Because, it is the best! The flavor is phenomenal and you can taste it in every single bite of this foccacia.
Foccacia is great because it's delicious just as is, but topping it is even better! With some basil pesto and some burrata, you have a scrumptious focaccia pizza. Also topped with marinara and fresh roasted tomatoes and you have a perfect snack. I even throw sauteed veggies on top and it is so good! It's a perfect base for anything and it toasts up perfectly even the day after.
I use the leftovers to make homemade croutons for salad too! So give it a try, it's really easy! :)
Fresh Rosemary Focaccia
Drizzled with the best olive oil, crystal flake salt, and fresh rosemary sprigs, this focaccia is melt in your mouth, Irresistible!
ingredients
2 cups warm water
2 1/4 teaspoons Red Star Platinum Yeast (or instant active dry yeast)
1 Tablespoon Sugar
5 cups AP flour ( I use King Arthur Organic)
1 Tablespoon with an additional 2/4 teaspoon kosher salt
3/4 cup Extra Virgin Olive Oil (I prefer Colavita)
1 Tablespoon chopped fresh Rosemary
instructions
Add the yeast and sugar to the warm water and stir until dissolved. Let sit for 5-10 minutes until it appears foamy.
In the bowl of a stand mixer with dough hook attached, combine the flour and 1 Tablespoon of kosher salt, mix to combine. Add yeast mixture and 1/2 cup of olive oil, continue to mix with dough hook on low speed until dough combines, then increase speed to medium and knead for 5 minutes. The dough will become tender and smooth. If it is too sticky, add a little flour gradually until dough pulls away from sides of bowl.
Knead by hand on lightly floured counter for 2-3 minutes. Drizzle a tablespoon of olive oil back into stand mixer bowl and coat inside before placing dough back in. Cover loosely with plastic wrap and set in a warm place for 30 minutes or until dough has doubled in size.
Drizzle 1/4 cup of extra virgin olive oil in bottom of a 12"x16" baking sheet. Spread to coat evenly. Place the dough in the center of the pan and stretch with your fingers gently. Flip over and back to coat all sides with olive oil. Once dough is stretched to fit the pan, press fingers to make indentations in dough evenly (pockets for the olive oil to settle). Cover with plastic wrap and let sit in warm place for 30 minutes.
Preheat oven to 425F. Once risen, sprinkle the top of the focaccia with crystal flake sea salt (or kosher salt if only available), and rosemary. Lightly drizzle the top of focaccia with 2 teaspoons of olive oil on top so oil settles in the grooves. Place in middle rack of oven for approximately 25 minutes or until golden brown. Remove from oven and let cool for 10 minutes before removing from pan and cutting.
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