Rosemary Focaccia Bread

Rosemary Focaccia Bread

 

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Prep time

90 mins

Cook time

25 mins

Total time

1 hour 55 mins

 

A soft and chewy focaccia bread with olive oil and fresh rosemary.

Author: Gerry Speirs

 

Ingredients

• 1 cup lukewarm water
• 1 envelope of Red Star Platinum Yeast
• 2 cups wheat flour divided
• 1 cup all-purpose white flour
• 2 tablespoons olive oil plus more for brushing on top
• 1 teaspoon salt
• ¼ cup chopped fresh rosemary divided
• Sea Salt for garnishing

Instructions

1. Prepare two 6 inch skillets by rubbing generously with olive oil. Preheat the oven to 400 degrees F.
2. In a bowl of a stand mixer fitted with a dough hook combine the water and yeast. Stir to dissolve.
3. Add 1 cup of the wheat flour and ½ cup of the white flour.
4. Mix on low speed for about 2-3 minutes then cover with a towel and let rise for 30 minutes.
5. Fold in the olive oil, salt and 2 tablespoons of the rosemary to the dough.
6. Add the remaining 1 cup of wheat dough and ¾ cup of the white flour. Mix on low speed for 3-4 minutes.
7. Add more flour if the dough is still very sticky but it should be soft and not too stiff and wrapped around the dough hook.
8. Dust your work surface with some flour and dump the dough onto it.
9. Gently knead the dough into a ball shape and cut it in half.
10. Knead each piece of dough into a ball and place in the prepared skillets and press down on them to fill the space.
11. Cover with a towel and let rise for about 30 minutes.
12. Using a pastry brush, gently glaze each loaf with olive oil and then sprinkle the remaining rosemary over the top.
13. Slice each loaf in a diagonal pattern with a sharp serrated knife and sprinkle with some sea salt flakes.
14. Bake in the oven for about 25 minutes and the bread is golden brown.
15. Once the bread comes out of the oven, brush with more olive oil and let cool.