Focaccia Bread with Rosemary
1⅓ c water, warm
- 2 t honey
- 1 (1/4-oz) pkg. active-dry yeast
- 3½ c all-purpose flour
- ¼ c extra-virgin olive oil
- 2 t sea salt
- 2 sprigs fresh rosemary
- Sea salt to taste
Add warm water and sugar to the bowl of a stand mixer with the dough attachment. Stir with a wooden spoon to combine. Sprinkle yeast on top of the water. Give the yeast a quick stir with spoon to mix it in with the water. Let it sit for 5-10 min. until the yeast is foamy.
Turn mixer on to low speed and slowly add flour, olive oil, and salt. Increase speed to medium-low and continue mixing the dough for 5 min.
Remove dough from mixing bowl and shape into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray. Place the doughball back in bowl. Cover with a damp towel.
Place in a warm location and let rise for 45-60 minutes or until dough has nearly doubled in size.
Preheat oven to 400°F. Turn the dough onto a floured surface. Roll dough out into a large circle or rectangle until dough is about ½ inch thick. Cover dough with a greased piece of plastic wrap and let dough continue to rise for another 20 min.
Remove the plastic wrap and transfer dough to a large sheet. Use fingers to poke deep dents all over the surface of the dough. Drizzle 1T or 2T of olive oil evenly all over the top of the dough. Sprinkle evenly with fresh rosemary needles removed from the sprigs and sea salt.
- Bake for 15-20 min. or until dough is slightly golden and cooked through.
Remove from oven. Drizzle with a little more olive oil, if desired. Slice and serve warm.