Building on the new love affair with my KitchenAid mixer (I should give it a name, shouldn’t I?), I tried my hand at rosemary focaccia. The recipe and technique are quite similar to making pizza dough, and again: stupid simple. This yielded a baking-sheet of bread which lasted us 2 days. I’m sure you could halve it if need be, although the leftovers were great for croutons or a quick panzanella.
Rosemary Focaccia
- 1 (1/4-ounce) package active dry yeast
- 1 2/3 cup warm (105-115 F) water
- 5 cups unbleached all-purpose flour plus additional for kneading
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon coarse sea salt
Stir together the water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
Add the oil, salt and 2 cups of flour and start the mixer going with the dough hook. Scrape down the sides as needed and continue to add flour until dough forms. Knead at medium-low speed for 6 minutes.
Transfer dough (it will still be slightly sticky) to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap or dishtowel, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
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