Rosemary Focaccia
Focaccia is a bread with ancient origins, and although it is prepared differently all over Italy, it remains a staple on most Italian dinner tables. Historically, it was cooked either over hot stones or on the hearth of a wood-fire oven, similar to flatbreads in other cultures. It is always topped with olive oil, and often with fresh herbs and other ingredients such as olives and onions. This recipe calls for baking in a large pan, which makes a flatter bread, but sometimes I bake it in a smaller square pan to yield a thicker loaf, similar to cake. Either way, you should use your best olive oil in the dough and for the final drizzle.
Ingredients
Serves 8-10
Rosemary Focaccia:
1 1/2 cups water
1 tablespoon instant yeast
4 tablespoons olive oil, plus more for drizzling
2 teaspoons kosher salt, divided
3 1/2 cups all purpose flour
1 large sprig fresh rosemary
Process
In a large bowl mix the water, yeast, olive oil, and salt. Gradually add flour, mixing well after each addition until you have a soft dough. Place dough on a lightly floured surface, and knead it for five minutes, dusting with more flour as necessary. The dough should be soft, but not too sticky. Form into a smooth rounded ball. Clean your bowl and grease it with olive oil. Put the ball of dough into the bowl and turn it so entire surface is coated in oil. Cove the bowl with a towel and leave it in a warm place for about an hour, or until dough has doubled in size.
Alternatively, you can cover the bowl with plastic wrap and put in refrigerator overnight. Preheat oven to 425 degrees. Slide dough into a 9”X13” baking dish that has been coated in olive oil. If your dough has been refrigerated, let it sit out for thirty minutes before placing in baking dish. Use your fingers to stretch dough into the pan.
Sprinkle fresh rosemary leaves over top of dough and press them into dough with your fingers, making indentions all over. Cover pan with a towel and allow to rise for an hour. Once it has risen, use your fingers to gently press more indentions into the dough. Sprinkle top with 1 teaspoon of kosher salt. Bake for 20 minutes, until golden brown. Remove from oven and drizzle with more olive oil. Let cool and serve.
