Alas, I am no longer afraid of yeast! I followed this rosemary foccacia recipe to make a side for a dinner party, and it was delicious. Flavorful and oily, though I do prefer my breads to be a bit more on the chewier side. I will be adding this bread recipe to my repertoire, but probably halving or even quartering the recipe since it was enough to feed a village (8-10) and you know what happens when there’s excess fresh bread around the house…
- modified slightly from Once Upon a Chef – Rosemary Foccacia
- one half sheet pan – 13″ x 18″
- takes about 3 hours
- serves 8 as a side
- You need:
- one large bowl, one large spatula
- liquid measuring cup, 2 cup capacity
- rimmed half-size baking sheet, 13″ x 18″
- Rosemary Foccacia:
- 1 3/4 c warm water
- 2 1/4 tsp active dry yeast
- 1 Tbsp granulated white sugar
- 5 c all-purpose flour, loose
- 1 Tbsp + 3/4 tsp salt
- 1/2 c + 1 tsp + 1/4 c extra virgin olive oil
- 1 Tbsp rosemary, dried or fresh, chopped
There are two rising times for this recipe, initially for about an hour after ingredients are mixed, and again for an hour before baking. If needed, dough can be placed in the refrigerator overnight after the dough is formed, before the second rising.
In a liquid measuring cup, combine 1 3/4 c warm water, 2 1/4 tsp active dry yeast and 1 Tbsp granulated white sugar. Mix roughly and let sit for 10 minutes. Check that yeast bubbles in the warm water, otherwise your yeast has expired.
While the yeast is being proofed, in a large bowl, combine 5 c all-purpose flour and 1 Tbsp salt. When time is up, add the yeast mixture to the flour mixture along with 1/2 c extra virgin olive oil. Mix with a large spatula just until the flour is fully integrated and dough has an even texture. Then, knead with your hands in the bowl for about 5 minutes until dough becomes smooth and can barely hold it’s shape. Lift the dough briefly and pour about 1 tsp extra virgin olive oil into the mixing bowl, then place the dough back into the bowl, flipping to coat the dough mount with the oil. Cover bowl with plastic wrap and let rise for about an hour, or until dough has about doubled in size.
Coat your rimmed half size baking sheet with 1/4 c extra virgin olive oil. Place the dough on the baking sheet and begin spreading it out. Turn the dough over a few times to coat both sides with olive oil. Fully spread the dough to reach the edges of the pan, then make impressions with your fingers in the top of the dough. Cover the pan with plastic wrap and let rise until doubled again, about 1 hour.
When ready to bake, preheat the oven to 425 degrees F. Sprinkle the top of the dough with 3/4 tsp salt and 1 Tbsp rosemary, chopped, until golden brown, about 20 minutes. Remove from oven, cool in the pan for 15 minutes, then remove from pan and slice. Best enjoyed fresh, but can be kept in an airtight container for an extra day.