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