ROSEMARY FOCACCIA BREAD

ROSEMARY FOCACCIA BREAD


Focaccia is our favorite yeast-bread to make at home. It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches.
Thanks to the ingredients, it’s also naturally vegan.
This focaccia bread recipe is very simple to make – no fancy equipment is needed at all.
Here are the ingredients you will need:
Adapted From : www.gimmesomeoven.com

INGREDIENTS
•    1 1/3 cup warm water (about 110°F)
•    2 teaspoons sugar or honey
•    2 sprigs fresh rosemary
•    2 teaspoons flaky sea salt, plus extra for sprinkling*
•    1/4 cup extra virgin olive oil, plus more for drizzling
•    1 (0.25 ounce) package active-dry yeast
•    3 1/2 cups all purpose flour


INSTRUCTIONS

  • The Step Number One,Proof the yeast.
Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  • Step Number Two,Knead the dough. 
(See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
  • Step Number Tree,First dough rise.
Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
  • Step Number Four,Second dough rise. 
Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. 
Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
  • Step Number Five,Prepare the dough.
Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). 
Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. 
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
  • Step Number Six,Bake.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  • Step Number Seven,Serve.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

What To Serve With Focaccia
•    We love serving focaccia next to a bowl of these Tender Turkey Meatballs. The sauce is made from scratch, light, and is very simple to make.
•    For more garlicky goodness, dip slices of focaccia into our Ridiculously Easy Olive Oil Dip.
•    I love dipping focaccia into soups, try our Creamy Vegetable Soup or our Three-Ingredient Tomato Soup.

NOTES
Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. 
Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.
To knead the dough by hand: Complete step 1 in a large mixing bowl.  Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. 
Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. 
Continue on with the recipe as directed.Bread thickness: I like my focaccia to be a bit on the thicker side. 
But if you prefer yours thinner, just roll it out a little more.  It will rise up considerably while baking.

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