Focaccia Bread with Rosemary

Name: Focaccia Bread with Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 package dry yeast; 79 milliliters warm water, about 100 degrees; 532 milliliters tepid water; 2 Tbsps good quality extra virgin olive oil, plus more for the pan and to paint on top of the bread; 710 milliliters bread flour; 1 liters all-purpose flour; 1 Tbsp salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top; 2 Tbsps finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)

Focaccia Bread with Rosemary could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 1. This recipe covers 55% of your daily requirements of vitamins and minerals. This bread has 3677 calories, 106g of protein, and 41g of fat per serving. If you have yeast, bread flour, extra virgin olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly roughly 45 minutes.

Instructions

Proof the yeast: Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.

Ingredients you will need

Water

Yeast

Add olive oil to water, then add yeast: In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.

Ingredients you will need

Olive Oil

Water

Yeast

Cooking Oil

Equipment you will use

Bowl

Add flour and rosemary:

Ingredients you will need

Rosemary

All Purpose Flour

Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Add the rosemary.

Ingredients you will need

Rosemary

Cup by cup, whisk in the rest of the flour (both the bread flour and all purpose). As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon.

Ingredients you will need

All Purpose Flour

Dough

Equipment you will use

Wooden Spoon

Whisk

Knead the dough: By the time you get to adding the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Note that a Kitchen

Aid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Hand Mixer

Blender

Just knead the dough using the dough hook on low speed for 8 minutes. If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it.

Ingredients you will need

Dough

All Purpose Flour

First rise: In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

Spread the oil all over the dough.

Ingredients you will need

Spread

Dough

Cooking Oil

Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. It should just about double in size.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Spread dough in baking pan:

Ingredients you will need

Spread

Dough

Equipment you will use

Baking Pan

Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread).

Ingredients you will need

Olive Oil

Spread

Bread

Equipment you will use

Baking Sheet

Baking Pan

Place the dough in your baking pans or form it into free-form rounds on a baking sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Baking Pan

This recipe will do two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes.

Dimple the bread: Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch.

Ingredients you will need

Bread

Second rise: Cover the dough again and leave it to rise for its final rise, about 2 hours.

Ingredients you will need

Dough

Preheat oven: With 30 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in.

Equipment you will use

Pizza Stone

Oven

Brush with olive oil, sprinkle with salt: Once the dough has done its final rise, gently paint the top with olive oil – as much as you want.

Ingredients you will need

Olive Oil

Dough

Salt

Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.

Ingredients you will need

Salt

Spread

Bread

Bake:

Equipment you will use

Oven

Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone.

Ingredients you will need

Bread

Equipment you will use

Pizza Stone

Oven

Bake at 400°F for a total of 20-25 minutes.

Equipment you will use

Oven

If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.

Ingredients you will need

Spritzer

Bread

Water

Equipment you will use

Oven

When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy.

Ingredients you will need

Bread

Equipment you will use

Oven

Let cool on a rack for 10 minutes before eating.

Equipment

Ingredients

Servings:

1package

dry yeast 79milliliters

warm water, about 100 degrees 532milliliters

tepid water 2Tbsps

good quality extra virgin olive oil, plus more for the pan and to paint on top of the bread 710milliliters

bread flour 1liters

all-purpose flour 1Tbsp

salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top 2Tbsps

finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)

Recommended wine: Chianti, Trebbiano, Verdicchio

Focaccia works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.