Tuesday, May 24, 2011


1 1/2 cup warm water

1 package yeast

1 cup unbleached flour

2 cups unbleached flour

2 tsp salt

1/2 tsp sugar

2 Tbs fresh rosemary

4 Tbs EV Olive Oil

1/2 tsp sea salt

Mix first three ingredients whisking until smooth. Cover bowl with plastic wrap. Allow to sit at room temperature 3-4 hours or overnight in fridge. Dont allow to sit more than 16 hours.

Bring mixture to room temp for one hour. Combine with next three ingredients with a stand mixer equipped with a dough hook. Mix on low speed until well combined. Continue to mix for about 5 minutes. Dough should be wet and sticky. If not add a couple tsp water and mix.

coat another bowl with olive oil. Place dough in bowl turning to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, 1 1/2 - 2 hours.

Coat a 9x13 metal pan with 3 Tbs olive oil. Press dough into pan with oiled hands. Cover with plastic wrap and allow to raise until 1" thick 30-60 minutes.

Press oiled fingers into top of focaccia to dimple. Drizzle dough with 4 Tbs Olive oil. Sprinkle Rosemary and Salt over top evenly.

Bake at 400 25-30 minutes until top is golden and sides pull away from pan.

Also good topped with carmelized onions or olives

1 comment:

  1. yum.... makes me wish I could eat wheat!
    Kim B