Homemade Rosemary Fococcia Bread
Add sugar and yeast to the bowl of a stand mixer.
1
Add warm water and let the mixture sit for 10 minutes to activate the yeast.
2
Weigh the flour. Add the salt to the flour.
3
Add olive oil to the yeast mixture.
4
Add half of the flour and mix on low to combine.
5
Add the remaining amount of flour.
6
Mix on low for 8 minutes.
7
The dough should be sticky and smooth looking.
8
Scrape the hook down with a bench scraper.
9
Oil your hands and the bowl and place the dough into the oiled bowl. The dough should be sticky.
10
Cover with Saran Wrap. Let rise for 1-1.5 hours or until doubled in size.
11
Add olive oil to the pan and then add the dough. Spread out to fit the pan. Let rise for 1 hour.
12
Press the dough softly with your fingers to create dimples. Top with rosemary and coarse salt.
13
Bake at 425 for 20 minutes.
14
Enjoy with olive oil or balsamic.
15
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