Description
This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Ingredients
- 5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
- 2 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt, or more to taste
- 2 tablespoons olive oil, divided
- 3 sprigs fresh rosemary, leaves stripped
Instructions
- Combine 5 tablespoons warm water
- yeast
- and sugar in a large bowl. Let stand until creamy
- about 10 minutes.
- Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time
- if necessary
- until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy
- 4 to 6 minutes.
- Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 30 minutes.
- Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
- Deflate dough and turn out onto a lightly floured surface. Knead briefly
- then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
- Bake in the preheated oven to desired crispness
- about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 4