Rosemary Focaccia

 

4 teaspoons active dry yeast

2 cups whole milk, heated to lukewarm

1 tsp sugar

5 cups all-purpose flour, plus more for the work surface

1/3 cup extra-virgin olive oil, plus more for brushing

1 1/2 tsp kosher salt

2 Tbs finely chopped fresh rosemary leaves

 

1. In a large bowl or the work bowl of an electric mixer dissolve yeast in

the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm

place about 15 minutes for the yeast to activate.

 

2. Mix another 2 1/2 cups flour into the yeast mixture with the dough hook

attachment until smooth. With the machine running, add 1 cup flour and knead

for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup

flour. The dough should remain rather wet to ensure a soft and light bread.

Shape the dough into a ball and put it in an oiled bowl. Cover with a damp

towel and allow to rise in a warm place until doubled in bulk about 20

minutes.

 

3. Turn dough out onto a lightly floured work surface. Press dough with

finger to gently stretch dough to fit in pan, and then use a rolling pin to

lightly flatten.

 

4. Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the

dough to the baking sheet. Using your fingertips, nudge the dough into a

rectangle.

 

5. Cover and let rise again until doubled, 30 to 40 minutes.

 

6. To bake, preheat oven to 400 degrees F.

 

7. Make indentations all over the dough by pressing with your fingertips

being careful not to puncture all the way through the dough. Brush olive oil

over the top, filling in the wells. Sprinkle the salt and rosemary over the

surface. Bake until crisp on the bottom and golden brown on top, about 15

minutes if using for sandwiches, 20 minutes for appetizers.

 

 

 

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