Basket Of Bread Recipe

Activate yeast

In a medium bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, combine the flour and fine sea salt. If using a stand mixer, fit with dough hook.

Once the yeast is foamy, add it and 2 tablespoons (of the 1/4 cup) extra-virgin olive oil to the flour. Mix by hand with a wooden spoon or on low speed until a shaggy dough forms.

Knead the dough: by machine on medium-low for 6–8 minutes or by hand on a floured surface for 8–10 minutes, until smooth, slightly sticky, and elastic.

Lightly oil a clean bowl with a teaspoon of olive oil, place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Prepare pan: Generously oil a 9x13-inch or similar rimmed baking sheet with 1 tablespoon olive oil.

Stretch dough: Transfer the risen dough to the oiled pan. With oiled fingers, gently stretch and press the dough to fill the pan—do not overwork; let it relax and fill naturally. If it resists, rest 10 minutes and continue.

Second rise: Cover loosely with oiled plastic wrap or a damp towel and let rise for 20–30 minutes until puffy.

Dimple and season: Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples across the surface of the dough. Drizzle the remaining olive oil (about 2 tablespoons) over the top, sprinkle the coarse sea salt and chopped rosemary evenly.

Bake: Place in the preheated oven and bake 18–22 minutes, until golden brown on top and the bottom sounds hollow when tapped. For a crisper bottom, slide onto a preheated baking steel or hot baking sheet for the last 3–4 minutes.

Cool: Remove from oven and immediately drizzle a little extra-virgin olive oil over the hot focaccia. Let cool slightly (10 minutes) before cutting into irregular pieces for a basket presentation.

Warm the pane carasau: If using store-bought crisp carasau straight from the package, you can serve it as-is. For a slightly softened but still crisp texture, preheat oven to 325°F (160°C) and warm the sheets on a baking tray for 3–5 minutes; do not brown.

Optional finish: Lightly brush warmed carasau with a thin coating of olive oil and sprinkle with the grated Parmigiano-Reggiano; return to oven 1–2 minutes to set cheese lightly.

Assemble basket: Tear the focaccia into rustic pieces and arrange in a shallow basket or serving board. Intermix whole or torn panes of carasau around the focaccia pieces.

Serve: Provide the remaining 1/4 cup extra-virgin olive oil in a small bowl for dipping, sprinkle any leftover rosemary over the basket, and offer the optional grated cheese on the side. Serve warm.