rosemary focaccia bread
Ingredients:
4 cups all-purpose flour
2 ¼ teaspoons instant yeast
1 ½ teaspoons salt
1 teaspoon sugar
1 ¾ cups warm water
3 tablespoons olive oil (plus extra for topping)
1–2 teaspoons dried or fresh rosemary
Optional: coarse salt for topping
Instructions:
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it looks slightly foamy. This helps ensure the yeast is active and ready to work.
Add the flour, salt, and 2 tablespoons of olive oil to the bowl. Mix everything together with a spoon or your hands until a soft, sticky dough forms. Knead the dough for about 8–10 minutes on a lightly floured surface until it becomes smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Once risen, transfer the dough to a greased baking tray. Gently stretch and press it out to fill the tray evenly. Cover again and let it rest for another 20–30 minutes to become light and airy.
Preheat your oven to 200°C (400°F). Using your fingertips, press small dimples all over the surface of the dough. Drizzle olive oil generously over the top so it pools slightly in the dimples. Sprinkle rosemary and a pinch of coarse salt over the surface.
Bake for 20–25 minutes or until the top turns golden brown and the edges look crisp.
Remove from the oven and let the focaccia cool slightly before slicing. It is delicious served warm with soup, salad, or simply on its own with a drizzle of olive oil.