Rosemary Focaccia

, originally uploaded by Compwalla.

This is a recipe adapted from Artisan Bread in 5 Minutes a Day.

Rosemary Focaccia

The recipe in the book is huge and makes enough for four one-pound loaves. That is more than we can/want to eat before it goes bad so I am writing my recipe for half that amount. It makes the big “party loaf” you see in the picture which is enough for a big crowd. You can halve the dough after first rise and keep it in the fridge for about a week if you want to make two smaller portions.

  • 1 1/3 cups lukewarm water
  • 2 1/2 teaspoons granulated yeast
  • 2 1/2 teaspoons Kosher salt
  • 1.5 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil
  • 3 1/4 cups unbleached flour
  • Rosemary, chopped (dried or fresh. I prefer fresh because it’s softer)
  • Olive oil for oiling the bowl and drizzling on the loaf
  • salt
  • pepper
  • 1 cup warm water for the oven

You want your water to be between 95 degrees and 105 degrees. Too cold and your yeast won’t grow, too hot and you’ll kill them. You can use the old inside of the wrist check but I usually use my meat thermometer. Mix the water, yeast, sugar, salt, and olive oil in a large bowl.

Mix in the flour without kneading. You can put your muscles to use and just use a spoon but I prefer to use the dough hook on my Kitchen Aid. Just mix until all the flour is incorporated. The dough will be sticky and might not come away from the sides. This is ok. We expect a wet, sticky dough. Oil a bowl and transfer the dough. We oil the bowl to make dough removal easier after first rise. Cover and let rise in a warm place until the dough rises and collapses, about two hours. This will vary depending on a lot of factors like the temperature of your room.

After the dough has risen and collapsed, turn your oven on to 425 to preheat. Put the pan from your broiler on the lowest rack to get nice and hot. Grease a cookie sheet with some olive oil or line it with parchment paper. That is not the same as waxed paper. They are different. Set the pan aside.

Dust the surface of your dough with flour and form it into a ball by turning in your hands and stretching the top of the dough under on all sides. Put it on your cookie sheet and flatten it with your hands or a rolling pin until it’s from 1/2 to 3/4 of an inch thick. Let the loaf rest and rise for about 20 minutes.

Right before you put it in the oven, drizzle the loaf with olive oil and sprinkle the rosemary, salt, and pepper over the top. Using your fingertips, make dents in the top of the loaf all over the top. This gives it a nice bumpy texture.

Put the loaf in the oven and quickly pour the water into the broiler pan and shut the oven. Do not pour the water into the cookie sheet. The broiler pan is hot and the water will create steam inside your oven giving the bread a nice texture. Bake for about 25 minutes or until the crust is nice and brown. Enjoy!


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