Focaccia
Ingredients:
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt
coarse sea salt and chopped fresh rosemary for topping
1 cup extra-virgin olive oil, divided
Instructions:
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Combine the warm water, yeast and sugar in a small bowl. Set aside for several minutes.
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Knead together flour, salt, 1/2 cup olive oil and the yeast mixture. Continue to knead until it becomes smooth and soft.
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Place the dough in a bowl lightly coated with olive oil. Cover and put it in a warm place until the dough has doubled in size, at least 1 hour.
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Coat a sheet pan with the remaining 1/2 cup olive oil.
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Place the dough on the pan and press it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Make finger holes all the way through the dough.
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Put the dough in the warm place until it has doubled in size, about 1 hour.
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Heat oven to 425. Sprinkle the top of the focaccia with coarse sea salt and chopped rosemary; lightly drizzle a little oil on top.
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Bake until the top of the loaf is golden brown, about 25 to 30 minutes.
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