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My kids loved this. I’ve made it twice just within the past week and it’s vanished with alarming speed both times; guess I need start making a double batch!
Rosemary and Salt Focaccia
2 C warm water (105-115 degrees)
2 tea yeast
2 tea sugar
4.5 C flour
2 tea salt
3 Tbsp olive oil
about 1 tsp chopped fresh rosemary, or crumbled dried rosemary
a few big pinches of coarsely ground salt
Combine water, 1 Tbsp oil, yeast and sugar. Let sit til creamy, about 5 minutes.
In a large bowl, combine 2 cups of flour with the 2 tea salt.
Add water mixture to dry mix. Stir very well. Work in more flour until it gets too difficult to stir, turn onto floured surface and knead more flour in until the stickiness is almost totally gone.
Knead til smooth and elastic, about 10 minutes.
Put in oiled bowl and turn so top surface is oiled. Cover with plastic wrap and let rise in a warm spot til doubled, about an hour and a half. Punch down, reform into a ball and let rise again til doubled, about 40 minutes.
Punch dough down, let rest for 10 minutes. Oil a sheet pan well. Use fingers to press dough out to edges of sheet pan. Make it as even as you can. Brush with remaining 2 Tbsp of oil. Use your fingers to make dents all over the surface. Sprinkle with rosemary and coarse salt. Let rise again til doubled, about 20 minutes.
Heat oven to 475 and bake for 20 minutes or til browned on top. Serve warm.
