Rosemary Focaccia Bread
Rosemary & Sea Salt Dinner Rolls
This was the first yeast-based bread we learned how to make in culinary school. Probably because it is the easiest to make.The rosemary, olive oil and salt flakes work together to give this break a wonderful savory flavor that can go with just about every recipe in this cookbook.
I usually use my Wagner #1508 baking pan for this, mainly because it fits in my toaster oven, which frees up my main oven for whatever entree or dessert I’m making. The other benefit is that the cast iron also gives the side of the focaccia bread a nice crispy texture. A 10 inch skillet will also work well for this recipe.
Servings
8 - 12
Prep time
1 hr 40 min
Ingredients
- 1 ⅓ cup warm water, about 110°F
- 2 ¼ teaspoons or 1 packet of active dry yeast
- 2 teaspoons sugar
- 3 All-purpose flour
- ¼ cup olive oil
- 2 teaspoons flaky sea salt. Note: If you don’t have flaky sea salt on hand, you can use fine sea salt, but be sure to reduce the amount by half so that the bread isn’t too salty.
- Fresh rosemary
Preparation
Proof the Yeast
In the bowl of your mixer, combine 110°F warm water and sugar. Use a thermometer to measure the temperature of the water. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Let it sit for 5-10 minutes until the yeast is foamy.
Dough
Using a dough hook, set the mixer to a low speed. Gradually add the flour, olive oil and salt. Once combined, increase speed to medium-low, and continue mixing the dough for 5 minutes. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.
First Dough Rise
Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel. Let the dough rest in a warm location for 45-60 minutes, or until it has doubled in size.
Second Dough Rise
Turn the dough onto a floured surface, and roll it out into a large circle until the dough is about ½-inch thick. Cover the dough again with the damp towel, and let it continue to rise for another 20 minutes.
Bake the Bread
Preheat oven to 400°F.
Grease a 9” x 13” baking pan, or a 10-inch cast iron skillet with 1 tablespoon of olive oil. Transfer the dough to the pan and, with lightly oiled hands, carefully spread out the dough until it covers the bottom of the pan. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and flaky sea salt. Using your fingers, press straight down to create deep dimples. Sprinkle a second time with flaky sea salt.
Bake for 25 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired. Serve warm.
Source: Adapted from Gimme Some Oven
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