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Olive Oil Focaccia Bread

Makes 4 small loaves.

Category,

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
 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.

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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

Directions

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.

Olive Oil Focaccia Bread