I made a few pieces of this bread during our family reunion. My aunts loved this recipe and wondered why Grandma never made this before. Well, Grandma’s specialties were mostly dessert pies and cakes; and she also has an arsenal of classic bread recipes.
I have to thank you, Bewitching Kitchen, for this focaccia bread recipe! At least now, I didn’t have to go back and forth to the bakery. I can just make this at home and have them baked fresh every time!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“This is one of those recipes that I always go back to. Simple, straightforward, and as far as bread things go, it certainly qualifies as quick, as you can have it on a cooling rack 1 hour after your focaccia craving hits.”
It’s really a pretty simple recipe. And what I love about this is that you can control the taste of this. I hope your family will enjoy this when you make this for them!
Ingredients
2 cups lukewarm water
2 tsp Fleischmann’s active dry yeast
4 cups Gold Medal unbleached bread flour
3 tsp Morton salt
2-3 tsp Bertolli olive oil
2 T chopped fresh rosemary
1 tsp kosher salt
Instructions
Measure the water in a large bowl, sprinkle yeast over water and stir until dissolved. Using a strong wooden spoon mix 2 cups of flour and salt until smooth, about 2 minutes. Add the remaining 2 cups of flour, stirring for 2 more minutes, just until the dough pulls away from the sides of the bowl, and the flour is fully incorporated. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in volume, 30 to 40 minutes.
Heat the oven to 500F. Oil one or two non-stick 13×18 inch baking sheets.
Pour the dough onto the sheet(s), brush the surface with 2 tsp olive oil. Dip your fingers in cold water or olive oil and make indentations all over the dough, working to stretch the dough as you go. If you are using a single sheet, the dough should cover it. Brush the surface with another teaspoon of olive oil, sprinkle with rosemary and salt.
Place in the oven and reduce the temperature to 450F. Bake for 15 to 20 minutes, until golden brown. Cool on a wire rack and enjoy!
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Quick Tip: When making half the recipe, simply pour the dough into a cast iron pan (sprayed slightly with olive oil to make sure nothing sticks), and bake exactly as described.
Thanks again to Bewitching Kitchen for this amazing recipe.
