Focaccia Bread

focaccia bread sprinkled with rosemary and sea salt

 

Yesterday, I was craving fresh, hot pizza.  But we had a lot of leftovers to eat for dinner.  Since I never like to let anything go to waste, the pizza would have to wait.  But I still did not want to let that thought go.  So, I compromised. We needed a little bread to go with dinner, anyway.  At least that is how I justified making this easy focaccia to jazz up our plates.  And, today, there is barely any left.  So, I guess I didn’t need to make any justifications, anyway.

 

Focaccia Bread

(makes one large loaf)

500 grams (3 3/4 cups) all purpose flour

2 1/4 teaspoons instant yeast

1 teaspoon sugar

1 teaspoon sea salt plus more for the top

1 2/3 cups luke warm water

4-6 tablespoons olive oil

2 sprigs fresh rosemary

 

In a medium size bowl, mix together flour, yeast, sugar and 1 teaspoon salt.  Slowly add the water and stir until a shaggy dough is formed.  Cover bowl with plastic wrap and place in warm spot.  Allow dough to rest for 1 1/2 hours.

After one hour, preheat oven to 500 degrees.

After 1 1/2 hours, drizzle 4 tablespoons olive oil onto a rimmed baking sheet.  Remove dough from pan onto greased rimmed baking sheet. Drizzle 1 tablespoon oil on top of dough.  Using your hands, gently push dough into roughly a 1 inch think round.  Remove leaves from rosemary sprigs and sprinkle on top of dough.  Let rest for 10 minutes.  Sprinkle top of dough with sea salt.  Place on middle rack in oven and bake for 15-20 minutes until edges are golden and top begins to brown.  Remove bread from oven and transfer to a wire rack to cook for at least 15 minutes before cutting and serving.

This bread also makes great sandwiches.  Simply cut into desired size, then cut bread horizontally to make 2 slices.

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