1 Proof the yeast: Stir the yeast into the 1/Three cup of barely warm-to-the-touch water and let it relaxation for 10 minutes.

2 Add olive oil to water, then add yeast: In a big bowl, pour in 2 1/four cups of tepid water and a pair of tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil combination.

Dissolve the yeast for focaccia breadAdd the yeast to the oil and water for focaccia bread

Three Add flour and rosemary: Whisk in 2 cups of flour (both the bread flour or the all objective, at this stage it would not matter which) and the tablespoon of salt. Add the rosemary.

Cup by cup, whisk in the remainder of the flour (each the bread flour and all-purpose). Because the combination goes from a batter to a thick dough, you may need to change from a whisk to a wood spoon.

Add some of the flour to the yeast for the focaccia breadAdd the rosemary for focaccia bread to the batterAdd the flour for rosemary focaccia a little at a timeMix the dough for focaccia bread in the bowl until you've added all the flour

four Knead the dough: By the point you get to including the final cup of flour, it is possible for you to to work the dough along with your fingers. Start to knead it within the bowl – attempt to incorporate all of the flour caught to the edges and backside of the bowl as you start kneading.

As soon as the bowl is fairly clear, flip the dough out onto a board and knead it properly for eight minutes. You may want some additional flour if the dough is sticky.

Be aware {that a} KitchenAid mixer (or another model of upright electrical mixer) works properly for the blending and kneading of the bread dough. Concerning the time you add the final cup of flour you may need to change from the usual mixer attachment to the dough hook attachment.

Simply knead the dough utilizing the dough hook on low velocity for eight minutes. If after a couple of minutes the dough remains to be a bit sticky, add a bit sprinkling of flour to it.

Knead the dough for focaccia bread until smooth and slightly tackyA ball of dough for focaccia bread, smooth and ready for the first rise

5 First rise: In a big clear bowl, pour in a couple of tablespoon of oil and put the dough on prime of it. Unfold the oil everywhere in the dough.

Cowl the bowl with plastic wrap and put aside to rise (in a comparatively heat spot or at room temp) for an hour and a half. It ought to nearly double in measurement.

Dough for rosemary focaccia in a bowl for the first riseDough for focaccia bread after rising and doubled in bulk

6 Unfold dough in baking pan: Unfold a bit olive oil in your baking pan or baking sheet (will make it simpler to take away the bread). Place the dough in your baking pans or kind it into free-form rounds on a baking sheet.

This recipe will make two nice-sized loaves or one large one and a bit one. Cowl the breads and put aside for an additional 30 minutes.

Pat the dough for focaccia bread into the pan

7 Dimple the bread: Dimple the breads along with your thumb. Push in to concerning the finish of your thumbnail, roughly 1/2-inch.

Dimple the top of the focaccia dough in the pan with your thumb

eight Second rise: Cowl the dough once more and depart it to rise for its closing rise, about 2 hours.

9 Preheat oven: With 30 minutes to go earlier than the rise finishes, preheat your oven to 400°F. If in case you have a pizza stone put it in.

10 Brush with olive oil, sprinkle with salt: As soon as the dough has performed its closing rise, gently paint the highest with olive oil — as a lot as you need.

Then sprinkle the coarse salt on prime from a couple of foot over the bread; this lets the salt unfold out higher on its approach down and helps cut back clumps of salt.

11 Bake: Put the bread within the oven. In case you are doing free-form breads, put it proper on the pizza stone. Bake at 400°F for a complete of 20-25 minutes.

If in case you have a water spritzer bottle, spritz a bit water within the oven proper earlier than you place the bread in to create steam, after which a few occasions whereas the bread is baking.

Baked focaccia bread still in the panEasy rosemary focaccia dimpled on top and cooling on a rack

12 Cool and serve: When the bread comes out of the oven, flip it out onto a rack inside 3-5 minutes; this fashion you may preserve the underside of the bread crispy. Let cool on a rack for 10 minutes earlier than consuming.

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