Rosemary Focaccia
Servings: 12
Ingredients
- 4 cups all-purpose flour
- 4 tsp kosher salt
- 1 1/2 cups warm water (100℉ to 110℉)
- 1 tbsp barley malt syrup or honey
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup (plus 5 tablespoons) olive oil divided
- 2 sprigs fresh rosemary plus more garnish if desired
- 3 cloves garlic
- 1/2 tsp flaky salt such as Maldon
Instructions
- Place 4 cups all-purpose flour and 4 teaspoons kosher salt in a large bowl and whisk to combine.
- Place 1 1/2 cups warm water and 1 tablespoon barley malt syrup or honey in a small bowl and whisk to combine. Sprinkle 1 packet active dry yeast over the top. Let stand until the yeast dissolves and is foamy, about 5 minutes.
- Add the yeast mixture and 1/4 cup of the olive oil to the flour mixture and stir with a flexible spatula until no dry flour remains.
- Remove the dough from the bowl. Clean and dry the bowl, then coat the bowl with 1 tablespoon of the olive oil. Return the dough to the bowl and turn to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour. (Alternatively, let rise in the refrigerator for 12 to 24 hours.)
- Place 2 tablespoons of the olive oil in a 9×13-inch metal baking pan and rub it into the bottom and sides of the pan. Place the dough in the pan. Gently stretch to the edges of the pan; if the dough is very sticky, use damp hands or a plastic dough scraper.
- Cover with plastic wrap and let rise in a warm place until puffed and slightly risen, about 1 1/2 hours. The dough is ready when it appears puffed and bubbly, and it springs back slowly when poked, leaving a small indentation.
- Arrange a rack in the middle of the oven and heat the oven to 450℉. Meanwhile, pick the leaves from 2 fresh rosemary sprigs and coarsely chop until you have 1 tablespoon. Mince 3 garlic cloves.
- Uncover the dough and sprinkle with the rosemary, garlic, and 1/2 teaspoon flaky salt. Use your fingertips to gently dimple the surface of the dough, then drizzle the remaining 2 tablespoons olive oil evenly over the top.
- Bake until the edges of the focaccia are dark-golden brown, 15 to 20 minutes. Garnish with more chopped fresh rosemary leaves if desired.
Notes
Equipment variation: A 13×18-inch rimmed baking sheet can be substituted for the 9×13-inch baking dish, and will result in a slightly thinner focaccia. The baking time remains the same.
Storage: Focaccia is best eaten on the day it is baked. Leftovers can be refrigerated in an airtight container at room temperature for up to 4 days, or wrapped tightly and frozen for up to 2 weeks. Reheat in a low oven until warmed through.
Adapted from: https://www.thekitchn.com/focaccia-bread-recipe-23604059