Focaccia Bread
Servings
6
servingsPrep time
2
hoursCooking time
15
minutesIngredients
1 package active dry yeast
1 cup warm water (105° F)
2 tbsp extra virgin olive oil
3/4 tsp salt
1/4 cup semolina flour
2 tsp minced fresh rosemary
2 3/4 cups bread flour*
Directions
- Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.
- Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.
- Bake at 475° F for 15 minutes.
Notes
- Recipe inspired by https://foodwishes.blogspot.com/2013/08/focaccia-surprisingly-not-italian-for.html
- *This will work with just all-purpose flour as well.
- *Don’t mix in all the flour at once; reserve about 1/4 cup for the kneading
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