Thursday, August 22, 2013

Rosemary Focaccia Bread

We had some fresh rosemary that was reaching the end of its life, so I stumbled upon this recipe on Pinterest and decided to give it a go.
yield: 1 9x13 loaf of focaccia bread

1 package (2.25 tsp) dry yeast
1/3C warm water, about 100 degrees
2.25C tepid water
2 tbs olive oil, plus more for the pan and to paint on top of the bread
3C bread flour
4.5C all-purpose flour
1 tbs sea salt, plus more for sprinkling over the top
2-3 tbs finely chopped fresh rosemary

  1. Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
  2. In a stand mixer, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil.
  3. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
  4. Using paddle attachment, add 2 cups of  bread flour and the tablespoon of salt.
  5. Add the rosemary.
  6. Then, cup by cup, add the rest of the flour (both the bread flour and all purpose).
  7. As the mixture goes from a batter to a thick dough, you'll want to switch from the paddle attachment to dough hook.
  8. Knead the dough using the dough hook on low speed for 8 minutes.
  9. In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.
  10. Spread the oil all over the dough.
  11. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half until bread about doubles in size.
  12. Spread a little olive oil in a 9x13 baking dish.
  13. Place the dough in your baking pans, spreading out evenly.
  14. Cover the bread and set aside for another 30 minutes.
  15. Dimple the bread with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch.
  16. Cover again and leave it to rise for its final rise, about 2 hours.
  17. Preheat oven to 400 degrees.
  18. Once the dough has done its final rise, gently paint the top with olive oil – as much as you want.
  19. Sprinkle the sea salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt. 
  20. Put the bread in the oven. 
  21. Bake for a total of 20-25 minutes.
  22. When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy.
  23. Let cool on a rack for at least 10 minutes before eating.
  24. Enjoy!

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