Rosemary Focaccia
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Add water, yeast, and sugar to a small bowl. Let sit in a warm area until foamy and bubbly, 15 min.
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Add flour, salt, 1/2 cup olive oil, and yeast mixture to a mixer bowl. Combine on low speed.
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Remove from mixer & knead on a floured surface to blend. Place in bowl coated w/ oil. Cover 1 hour.
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Pour 1/4 cup oil onto a rimmed baking sheet and spread the dough over it to cover the entire sheet.
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Using your fingers, push holes into the top of the dough. Brush with 1/4 cup oil. Cover for 1 hour.
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Bake at 425F until dough is lightly browned and crisp on the bottom, about 15-20 minutes.
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Lightly brush with olive oil and sprinkle on rosemary leaves and salt. Enjoy!
7
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1 3/4 cups
Water
1 packet
Active Dry Yeast
1 tablespoon
Sugar
5 cups
All Purpose Flour
1 3/4 cups
Water
1 packet
Active Dry Yeast
1 tablespoon
Sugar
5 cups
All Purpose Flour
1 tablespoon
Kosher Salt
1 cup (divided)
Extra Virgin Olive Oil
2 sprigs
Rosemary
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