27 Jul Olive Oil Focaccia Bread
Posted at 03:07h
in
Makes 4 small loaves.
2 ¾ cups lukewarm water
1 ½ tbsp granulated yeast (2 packets)
1 tbsp sea salt
1 tbsp sugar
6 ½ cups unbleached flour
2 tbsp fresh rosemary, finely chopped
1 tbsp Durant Kitchen Spanish Rosemary Salt
1
Mix yeast, salt, sugar, chopped rosemary and EVOO with warm water in a stand mixer.
2
Mix in flour, one cup at a time, using dough hook.
3
Knead remaining flour by hand on a floured surface, folding dough until it is smooth and elastic.
4
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.
5
Bake at 375º until golden brown. About 30 minutes.
6
Drizzle with EVOO and sprinkle with rosemary salt when pulled from oven.
7
Let rest until slightly cooled, slice and serve.
Ingredients
2 ¾ cups lukewarm water
1 ½ tbsp granulated yeast (2 packets)
1 tbsp sea salt
1 tbsp sugar
6 ½ cups unbleached flour
2 tbsp fresh rosemary, finely chopped
1 tbsp Durant Kitchen Spanish Rosemary Salt