Warm Rosemary Extra Focaccia Recipe
Make Warm Rosemary Extra Focaccia Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (1.5 cups) with sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (2 tsp). Make a well in the center and pour in the activated yeast mixture and olive oil (1 tbsp). Stir until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Incorporate fresh rosemary leaves (2 tbsp) during the last couple of minutes of kneading.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Assembling and Baking
- 5
Prepare the Baking Pan
Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil (1 tbsp) to prevent sticking.
- 6
Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it to the greased baking sheet and stretch it out using your fingers to fit the shape of the sheet.
- 7
Add Toppings
Drizzle the dough with olive oil (3 tbsp), sprinkle sea salt (1 tsp), and scatter fresh rosemary leaves (1 tbsp) across the surface. Use your fingers to create dimples all over the dough.
- 8
Second Rise
Cover the dough loosely with a cloth and let it rise for another 20-30 minutes.
- 9
Bake the Focaccia
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.
- 10
Cool and Serve
Remove from the oven and let it cool slightly in the pan before transferring to a wire rack. Slice and serve warm.