Whisk together water, yeast, sugar, and oil. Let stand for 5 minutes. Add in flour and salt and mix with a dough hook for 10 minutes on low.
Pour into oiled hotel pan. Cover in oil and let proof until double in volume.
Dock the dough with your fingers every inch, and add oil until finger marks are filled.
Sprinkle rosemary and flake salt over the top, and bake at 425 F for 24 minutes, rotating halfway through. Elevate your focaccia with one of the delicious ideas listed below.
Saute 4 oz of sliced cremini mushrooms and 2 sliced garlic cloves in 4 1/2
tablespoons of Durant Frantoio Extra Virgin Olive Oil for 3-4 minutes (work in batches to avoid crowding, use a stainless pan for better sear). Season with Durant Dipping Spices, salt, and pepper to taste, then spoon over focaccia bread and drizzle generously with Durant Frantoio Extra Virgin Olive Oil.
Combine 2 cups smooth ricotta, 1/2 cup parmesan cheese, 2 crushed garlic cloves, 2 tablespoons Durant Frantoio Extra Virgin Olive Oil, 3 teaspoons grated lemon rind, 1 teaspoon Durant Dipping Spices, 1/2 teaspoon each salt & pepper. Spoon into oiled baking dish, top with 1 tablespoon parmesan cheese, bake for 15 minutes at 3500 F, then drizzle generously with Durant Lemon Fused Olive Oil.
Combine in a small bowl, 1/2 cup Durant Frantoio Extra Virgin Olive Oil, 1-2 tablespoons Classic Balsamic Vinegar, and a generous pinch of Durant Dipping Spices. Enjoy!
2016 Madrone Pinot Noir
Servings 6