“Nothing is better than smelling fresh rosemary and fresh baking bread! This has been a favorite of mine for several years now. Prep-time includes rising time.”
READY IN:
2hrs 15mins
YIELD:
2 loafs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
  2. With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
  3. Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
  4. Turn dough onto a floured surface and gently knead for one minute.
  5. Lightly oil two large baking sheets (I use baking stones).
  6. Divide dough in half, placing one half on each baking sheet.
  7. Press or roll out each to a 10-inch round.
  8. Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
  9. Preheat oven to 400°F.
  10. With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
  11. Sprinkle rounds with remaining rosemary and sea salt.
  12. Bake 15 minutes or until golden.
  13. Cut in wedges and serve warm.

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