Name: Olive Oil Focaccia Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 ¾ cups lukewarm water; 1 ½ tbsp granulated yeast (2 packets); 1 tbsp sea salt; 1 tbsp sugar; ¼ cup Durant Olive Mill Frantoio EVOO; 6 ½ cups unbleached flour; 2 tbsp fresh rosemary, finely chopped; 1 tbsp Durant Kitchen Spanish Rosemary Salt

27 Jul Olive Oil Focaccia Bread

Posted at 03:07h in by lunabean

Makes 4 small loaves.

CategoryDesserts, Recipes

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

2 ¾ cups lukewarm water

1 ½ tbsp granulated yeast (2 packets)

1 tbsp sea salt

1 tbsp sugar

¼ cup Durant Olive Mill Frantoio EVOO

6 ½ cups unbleached flour

2 tbsp fresh rosemary, finely chopped

1 tbsp Durant Kitchen Spanish Rosemary Salt

Mix yeast, salt, sugar, chopped rosemary and EVOO with warm water in a stand mixer.

Mix in flour, one cup at a time, using dough hook.

Knead remaining flour by hand on a floured surface, folding dough until it is smooth and elastic.

Separate dough into four pieces, loosely cover separately with oiled plastic wrap and allow to rest at room temperature until dough rises to double it’s original size – about 2 hours.

Bake at 375º until golden brown. About 30 minutes.

Drizzle with EVOO and sprinkle with rosemary salt when pulled from oven.

Let rest until slightly cooled, slice and serve.

Ingredients