Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups warm water ((ideal temp is 110°F))
  • 1 packet active dry yeast ((or 2 1/4 teaspoons))
  • 1 tablespoon granulated sugar
  • 5 cups bread flour ((all purpose can be used instead))
  • 1 tablespoon kosher salt ((plus more for topping))
  • 1 cup extra virgin olive oil ((divided))
  • 2 sprigs fresh rosemary leaves

Instruction

  • Add the warm water, active dry yeast, and sugar to a small bowl. Mix and let sit in a warm area for about 15 minutes until it gets foamy and bubbly.
  • In the bowl of an electric mixer fitted with a dough hook, add the flour, salt, 1/2 cup of the olive oil, and the yeast mixture. Mix on low speed until blended. Remove from the mixer and knead on a lightly floured surface, adding more flour gradually, as needed until the dough is elastic and springs back when you poke it. Lightly coat the inside of the mixing bowl with oil, place the dough inside and cover with plastic wrap. Let sit in a warm place for 1 hour.
  • Pour 1/4 cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet. Using your finger tips, push holes into the top of the dough, then brush the top with all put 1 tablespoon of the remaining 1/4 cup olive oil. Cover with plastic wrap and let sit another hour.
  • Preheat oven to 425°F. Bake until the bread starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.
  • When the focaccia is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. Slice and serve.