Rosemary and Sea Salt Focaccia
Author: 
Recipe type: Baking
Serves: 1 9x13-inch loaf
 
Ingredients
  • 1 package active dry yeast, ¾ ounce (21 g)
  • 1 cup water
  • 3½ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 sprig fresh rosemary
Instructions
  1. Dissolve the yeast in ½ cup of warm water (105-110 degrees F). Allow to sit undisturbed for 10 minutes.
  2. Sift the flour into the bowl of a standing mixer fitted with a dough hook. Add the yeast mixture, salt, and 2 tablespoons of olive oil. Start the mixer on low and slowly add the remaining ½ cup of water. Once the dough has come together, continue to knead for 5-6 minutes on medium speed. The dough should be very smooth and elastic.
  3. Remove the dough from the mixer. Form into a ball and add to a large, lightly oiled bowl. Cover with a tea towel and let rise in a warm place for 2 hours, until the dough has doubled in size.
  4. Turn the dough out onto a lightly floured surface and knead for 2 minutes. Roll out the dough to fit a 9x13-inch oiled baking dish. Cover with a tea towel and allow to rise for a second time, for 30 minutes.
  5. While the dough is rising, preheat the oven to 400 degrees F. Using your fingers, create dimples all over the dough to give it that characteristic craggy look. Brush the remaining olive oil all over the dough. Sprinkle with sea salt and rosemary.
  6. Bake for 20 - 25 minutes, until pale gold. Allow to cool on a cooling rack. Cut, serve, and enjoy!
Notes
Serving idea: use in a Caprese Panini, recipe here.
Recipe by at https://hapanom.com/rosemary-sea-salt-focaccia/