Focaccia with Rosemary and Salt
This bread is airy, bubbly, and full of flavor! Serve it warm to your guests as a predinner appetizer.
Serves: 24Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 2 1⁄4 tsp. active dry yeast (1 packet)
- 2 cups water, warm (110°F–115°F)
- 4 1⁄2 cups all-purpose flour
- 2 tsp. salt
- 1 Tbsp. sugar
- 1 Tbsp. chopped rosemary
- 1⁄2 cup olive oil
- 1 tsp. coarse sea salt
- Dissolve yeast in 1⁄4 cup warm water in a small bowl. Allow to sit for 5 to 10 minutes. In a large bowl, combine remaining 1 3⁄4 cups warm water, flour, salt, sugar, and dissolved yeast, stirring until well mixed. Add in rosemary.
- Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Put dough into a greased 9-by-13-inch pan. With greased or oiled hands, press dough out to the edges of the pan. Dough will be sticky. Cover and allow dough to rise for another 20 minutes.
- Preheat oven to 400°F. Press rows of indentations with your fingers across the dough. Drizzle olive oil over the top and sprinkle with coarse sea salt. Bake 20 minutes. Cool for 10 minutes, then transfer to cutting board. Cut into squares to serve.