Ingredients:
1 3/4 cups warm water
1 package instant yeast
2 tablespoons of fresh rosemary leaves, chopped
1 tablespoons granulated sugar
5 1/4 cups all-purpose flour, plus more for kneading
1 tablespoon salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil
1 package instant yeast
2 tablespoons of fresh rosemary leaves, chopped
1 tablespoons granulated sugar
5 1/4 cups all-purpose flour, plus more for kneading
1 tablespoon salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil
Directions:
In the bowl of a stand mixer, combine the
water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the
flour. Stir to combine. Fit the mixer with the dough hook and on low
speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the
dough comes together, increase the speed to medium and knead for 5 to 6
minutes, or until smooth and soft. If the dough is really sticky, add in
another tablespoon or two of flour.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour.
Coat a 9 x 13 pan with olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Spread your fingers to make little holes all the way through the dough.
Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 425°F.
Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 20 to 30 minutes.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour.
Coat a 9 x 13 pan with olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Spread your fingers to make little holes all the way through the dough.
Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 425°F.
Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 20 to 30 minutes.
