Rosemary Foccacio
This focaccia bread recipe is easy to make, only a couple ingredients, and plenty of fresh herbs and vegetables to add flavor and color. Soft and Bubbly on the inside and a perfect crust with a fresh olive oil flavor.
Materials
- 512 g (4 cups) bread flour or all-purpose flour
- 10 g (2 tsp) salt
- 7 g (1 tsp) instant yeast
- 455 g (2 cups) warm water
- oil for greasing
- 4 tbsp olive oil, divided
- flaky sea salt
- Rosemary for topping
Instructions
- In a bowl, whisk together the flour, salt, and instant yeast. Add the warm water and mix with spatula until a sticky dough forms.
- Cover and place in the fridge for 12 hours.
- Grease and parchment line a 9-by-13 with olive oil. Deflate the dough and place on the tray.
- Let the dough rest at room temp for 3-4 to warm up to room temperature.
- Preheat oven to 425°F
- Drizzle more oil on top and using your fingertips, gently stretch the dough to be more flat and reach as close to the corners as possible.
- Top with flaky salt, rosemary, or any other topping you want. I added cherry tomatoes and whole garlic cloves.
- Bake for 25-30 minutes, let cool in tray until room temp before cutting and serving.