Rosemary Focaccia BreadCourse: BreadDifficulty: Intermediate
I love the smell of rosemary. This is a recipe that I let the boys help me make.
1 1/3 cup warm water (about 110°)
2 tsp honey or sugar
1 pkg yeast (or 1 tbsp bulk yeast)
3 1/2 cups flour
1/4 cup olive oil, plus more for drizzling
2 tsp salt, plus more for sprinkling
1/4-1/2 tsp dried rosemary to taste
grated Parmesan for sprinkling
- In the bowl of your standing mixer with dough hook attachment, stir together the warm water, sugar/honey, and yeast. Allow the yeast to proof about 5-10 minutes until it looks foamy.
- With the mixer on a slow speed, gradually add the flour, olive oil, and salt. Increase the speed to medium-low to knead the dough for 5 minutes until smooth. If the dough is too stick and not pulling away from the sides of the bowl, add another 1/4 cup of flour and knead until smooth.
- Move the dough to one side of the bowl, spray the empty side with non stick cooking spray, and repeat on the other side. Roll the dough in the bowl to coat the dough as well. Cover with a towel and place in a warm spot to rise until double in size (45-60 minutes).
- Place the dough on a floured surface and roll out into a large oval, about 1/2″ thick. I like to roll it on floured parchment paper or silicone mat. Move the dough to a baking sheet. Cover the dough with a towel and allow to rise another 20 minutes.
- Preheat the oven to 400°. Use your fingers to poke deep holes all over the dough. Drizzle olive oil over top, then sprinkle with rosemary, Parmesan, and salt.
- Bake for 20 minutes or until slightly golden and cooked through. Slice and serve warm.
- The boys love when it is their turn to poke the dough ?
- On occasion, we decorate the focaccia right before baking by arranging veggies like peppers, green onions, sliced olives, and more to make fun pictures.