Rosemary Focaccia Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 2- 8"-9" loaves
Ingredients
  • 1 c. plus 3 T. water- 105-115 degrees
  • 3 c. bread flour
  • 1 t. sugar
  • ¾ t. salt
  • 1-1/4 oz. pkg. active dry yeast (2¼ t. if using jar of yeast)
  • 3 T. extra virgin olive oil
  • 1 t. kosher salt
  • 2 sprigs of rosemary
Instructions
  1. Place ingredients in bread machine in order recommended by its manufacturer .
  2. Set machine on dough cycle.(This was a 1 hour and 30 minute cycle.)
  3. When complete, remove dough onto lightly floured surface and split into 2 equal parts.
  4. Form into disc-shaped mounds, tucking under any dough to smooth out appearance.
  5. Place caddy-cornered onto cookie sheet lined with parchment paper.
  6. Allow to sit and rise a second time for about 45 minutes to an hour or until double in bulk.
  7. Flatten and spread out each mound to form a 8-9" diameter that is about ½" in height.
  8. Using the round end of a wooden spoon, make depressions in the dough starting at the center and spiraling out to the edge.
  9. Pour 1½ T. of olive oil on the center of each mound. Spread out oil to the edges of each, being sure to fill in each little round depression with oil.
  10. Sprinkle ½ t. kosher salt over each.
  11. Bake at 425 degrees for about 18-22 minutes until tops are golden brown. Rotate position of pans at the halfway point of cooking. Tap on the crust for a beautiful sound effect.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/rosemary-focaccia-bread/