Rosemary Focaccia
An easy 7-Ingredient recipe for Rosemary Focaccia!
Ingredients
- 1 cup warm water (between 105 - 115 degrees F)
- One (1/4 ounce) package active dry yeast
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil, plus more for greasing and drizzling
- 1 teaspoon sea salt, plus more for sprinkling
- 3 cups bread flour
- 2 tablespoons fresh rosemary, coarsely chopped
- 1/2 teaspoon freshly ground black pepper
Instructions
- Lightly grease a large bowl with olive oil; set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, honey, and yeast; stir to combine. Let mixture stand for 5 minutes, or until foamy.
- Add oil and salt and stir to combine.
- With the mixer on medium-low speed, gradually add in 2 and 1/2 cups of flour and continue mixing until a soft dough forms. Add in remaining flour and continue mixing until smooth, about 5 t0 6 minutes.
- Form the dough into a ball and place it into the prepared bowl; turn to coat. Cover bowl tightly with plastic wrap and set aside in a warm space for 1 hour, or until the dough has doubled in size.
- Preheat oven to 400 degrees (F). Lightly grease a 9x13 baking pan; set aside.
- Punch down dough and pat it into prepared pan. If it pulls back from the edges, let it rest for 5 minutes, then pat it out again. Cover the pan tightly with plastic wrap and let it rise in a warm place for 30 minutes.
- Using your fingertips, dimple the surface of the dough. Sprinkle with rosemary, sea salt, and black pepper; lightly drizzle with olive oil. Bake in the lower third of the oven for 25 minutes, or until golden brown. Cool before cutting.
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