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Rosemary Focaccia Bread
Nb persons: 0
Yield: Servings
Preparation time:
Total time:
Source:
| 6 T | Olive Oil |
| 3/4 ounce | Active Yeast |
| 2 t | Sugar |
| 2 cup | Warm Water, 110 F |
| 5 1/2 cup | Bread Flour |
| 3 t | Salt |
| 1 T | Fresh Rosemary, Chopped |
| 1 t | Kosher Salt |
[Note: By: Emeril]
Lightly oil a large bowl with 1 tsp of the oil and set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
combine the yeast, sugar, water and 2 tablespoons of the oil, stir and
let sit until foamy, about 5 min. Add the flour and the fine salt, and
mix on low speed until the dough comes together and forms a ball, 2 to
3 min. Increase the speed to medium and mix for 8 min. If the dough
is still sticky, continue mixing and gradually add the remaining 1/4
cup flour.
Form into a ball and place in the prepared bowl. Cover with plastic
wrap or a kitchen towel, and let rest in a warm, draft-free place until
doubled in size, 1 to 1 1/2 hours.
Preheat the oven to 400 F.
Grease a 9 by 17 baking sheet with 1 tablespoon of the olive oil. Turn
the dough out onto the baking sheet, pressing evenly across the bottom
of the pan. Cover with plastic wrap and set in a warm, draft-free
place until it rises until nearly doubled, 30 min to 1 hrs. With your
fingertips, make dimples in the dough at 3-inch intervals. Drizzle
with the remaining 3 tablespoons of oil and sprinkle with the rosemary
and kosher salt. Bake on the lower oven rack until just golden brown,
25 to 30 min.
Remove from the oven and using a spatula, lift from the baking sheet
and cool on a wire rack before cutting into squares or other desired
shapes. Serve warm or at room temp.
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