Rosemary Focaccia
This focaccia recipe is minimally adapted from the version that our friends Lynn and Lee’s gave me. Note: the key to perfecting this recipe to watch the colour of the bread while it's baking. You want a golden brown, crusty finish.
Ingredients
- 1 1/4 cups warm water
- 2 1/4 tsp Yeast 1 packet
- 2 tbsp milk, powdered
- 3 1/2 cups All Purpose Flour plus an extra 1/4 cup
- 1 1/2 tsp kosher or sea salt
- 1/4 cup olive oil plus extra for topping
- 1/3 cup White Wine at room temperature
- 2 sprigs rosemary stripped and coarsely chopped
- 1 tsp Coarse sea salt such as Maldon
Instructions
- Measure the water in a shatter-proof beaker and microwave for 30 seconds. It should be slightly warm to the touch.
- Add the yeast and milk powder and stir to combine.
- Place 3 1/2 cups flour in the bowl of a food processor fitted with a steel blade.
- Add the salt, olive oil, and wine, and pulse 5 times to combine.
- With the motor running, add the water/yeast mixture through the feed tube in a steady stream, but do it quickly so the flour doesn’t have a chance to clump.
- Once all the ingredients are combined, process for an additional 30 seconds until it has formed a smooth and shiny ball around the blade.
- Spread the remaining 1/4 cup flour on your board or countertop, and knead the dough for a minute or so to absorb just the right amount of extra flour. Make a smooth ball,
- Oil a large mixing bowl. Place the dough ball rounded side down into the oil, then turn. Cover the bowl with plastic wrap and place in a warm, draft-free place and allow to triple in volume - 2 to 2 1/2 hours.
- Meanwhile, brush the bottom of a 12-inch by 18-inch jelly roll pan with olive oil. When the dough has tripled, spread it evenly in the pan to create a rectangle. Use the palms of your hand, as fingertips can easily tear the dough.
- Brush the top of the dough lightly with olive oil, then cover with plastic and allow to rise/rest again for 30 minutes. Set the oven rack to the bottom third, and preheat to 400°F.
- When the dough has finished its final rise, poke it all over with your fingers to create little dimples, then drizzle with olive oil.
- Spread the oil gently with a brush, but leave the oil in the dimples.
- Sprinkle evenly with the rosemary and salt, and bake in the oven for 20 minutes, or - as the recipe states - until golden.
Tried this recipe?Let us know how it was!