A Warm and delicious recipe for Italian rosemary focaccia bread.
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Measure into a large bowl the flour, oil, salt, yeast and stir. Add half the water and stir. Continue to add water until the dough begins to come together into a ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant. Add 2 tablespoons oil to the bottom of a large bowl and place your ball of dough inside. Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.Cover your bowl with plastic wrap and place in a warm spot to rise.
Let the dough rise until it is doubled in size, about 1½ hours.
Lightly oil a 13 X 9 inch baking sheet with sides.
Dump your risen dough into the pan punching it down todeflate it. Use your fingers to push and press the dough evenly over the bottom of the pan right up to the sides. Cover with a kitchen towel and let rise for another 20 or 30 minutes. Use the tips of your fingers to dimple the entire top of the focaccia.
Drizzle olive oil over the top tipping and turning the pancarefully to allow the oil to roll into the indentations.Sprinkle coarse sea salt over the top of your focaccia and poke rosemary sprigs around top. Let it sit and rise foranother 15 minutes.
Preheat oven to 425˚F.
Bake for 20 to 25 minutes until golden brown. Cool to room temperature before slicing.