Rosemary Foccacia

Light and fluffy focaccia that can be served as an appetizer or with any dish!

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Course: Side Dish

Cuisine: Italian

Keyword: Bread, focaccia, rosemary

Servings:

Calories: 223kcal

Ingredients

320 ml water, warm
60 ml olive oil, extra virgin
20 g fresh yeast, or 7g active dry yeast
450 g all-purpose flour
2 tsp granulated sugar
2 tsp sea salt
1 tbsp chopped rosemary, plus more for topping

Metric - US Customary

Instructions

In the bowl of a stand mixer, equipped with dough hook, crumble the fresh yeast into the water and olive oil.
Cover completely with the flour, then add the salt and sugar to opposite sides of the bowl.
Start mixing on low, until the dough comes together. Add the chopped rosemary, then continue to mix on medium low for 5 minutes.
If the dough does not pull away from the sides of the bowl, add a bit more flour. Do not add too much, or your end result will be much dryer and a bit dense.
On a lightly floured work top, pull the dough out and shape it into a ball. If it's still a bit sticky, you can rub some olive oil on your hands.
Transfer the dough to a large bowl greased with olive oil. Cover and place in a warm spot.
Let rise for 2 hours or until doubled in volume.
Brush the baking pan with olive oil and transfer the dough to the pan.
Using your hands, gently spread the dough out, pushing it into the corners of the pan.
Wet your hands with water and create the wholes in the dough with your three middle fingers.
Cover and let rise for an additional 20 minutes.
Preheat oven to 200°C (390°F)
Once the second rise is finished, drizzle a bit more olive oil then sprinkle a bit of sea salt on top of the bread. You can also sprinkle some fresh rosemary on top as well.
Bake for 20 minutes or until slightly golden on the top. Let cool in the pan, then transfer to a cooling rack to finish cooling.
If making in advance, wrap in aluminum foil and reheat at 180°C (350°F) for about 10 minutes or until warm.

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