Ho To Make Rosemary Focaccia Bread
Its known to a lot of people that truly know me, I’m not much of a baker. What I sure am is a bread lover. It’s been a pretty long time since I actually made bread so I thought I’d get back into it by making what I feel is an easy but extremely delicious bread.
Focaccia is one of those breads that are simple, but take a little more time if you want to get it perfectly light, airy, and crispy. I am pretty impatient so my actual bread didn’t get the airiness I was hoping for. If you have more patience than I do, I recommend making your dough and letting it sit and rise for a least 12-24 hours. Nonetheless there really isn’t a way of messing this up. I made an herb oil to coat the top and sprinkled a pinch of truffle salt to give it that little oomph, you could always go with plain oil or even an herb butter.
Prep Time: 2-24 hours Cook Time: 30 min
Yields: 12” loaf
Ingredients
1 cup of AP flour
2 cups of Caputo flour
2 teaspoons of kosher salt
2 teaspoons of dry active yeast
1/2 teaspoon of baking powder
1 1/2 cups of warm water
4 Tablespoons of olive oil and some for your bowl
2 springs of rosemary (rough chopped)
Butter for the pan
Pinch of truffle salt or flakey seas salt
Method
Start by preheating the oven to 400 degrees F.
Next butter the cast iron or bread pan coating all sides.
In a large bowl add the active dry yeast and the warm water, whisk until mixture is foamy or cloudy indicating the yeast is active and alive. Let sit for 5 min.
Now, in a separate bowl combine all the dry ingredients flour, baking powder, salt etc.
Slowly incorporate the yeast and water mixture creating a dough. The dough should feel a little wet and sticky.
Let the dough sit in a warm area for about an hour. (If possible place in the fridge over night for a better result)
Once the dough has doubled in size, punch down creating air pockets.
Place in the pan pressing fingers into the dough creating indents for oil mixture.
With a brush, brush the herb oil over the bread coating all areas of the top.
Bake for 30 min or until the bread is golden brown. Sprinkle salt before cooling all the way.
