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Rosemary Focaccia bread Recipe


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     Rosemary Focaccia bread

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   1hr 35

1 1/3 cup warm water
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaked sea salt
2 sprigs fresh rosemary
flaked sea salt for serving

Add warm water and sugar to a bowl and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Use a mixer on low speed or by hand gradually add flour, olive oil and salt. Continue mixing the dough for 5 minutes. (If the dough is too sticky and isnít pulling away from the sides of the bowl, add in an extra 1/4 cup flour). Remove dough from the bowl and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
Preheat oven to 400įF. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Then 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 sea salt. Bake for 20 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.
Serving Suggestions
Slice, and serve warm.

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