Focaccia is a bread similar to pizza dough. In Italy, rosemary focaccia is one of the most common styles.
MAKES: 1 loaf
- 1 tsp (5g) active dry yeast
- ½ cup (118mL) water, heated at 115F (45C)
- 5 tbsp (75mL) extra-virgin olive oil, plus more for greasing
- 4 cups (480g) flour
- 1 tbsp (15g) kosher salt
- 8 sprigs fresh rosemary
- Cornmeal, for dusting
- 2 lemons, thinly sliced into rounds
- Coarse sea salt, to taste
1. Dissolve yeast in water in a small bowl and let stand for ten minutes, then add 2 tbsp (30mL) oil.
2. Combine flour and salt in a large bowl. Strip and chop leaves from five rosemary sprigs and stir into flour. Add yeast mixture and 1 ¼ (295mL) cup water and stir until dough becomes too stiff to stir.
3. Turn out dough onto a floured surface and knead until smooth. Shape dough into a ball, transfer to a large oiled bowl, and cover with a damp cloth. Allow dough to rise in a warm spot for two hours.
4. Transfer dough to a floured surface. Using your fingertips, press dough out to form a 12-inch (30.5cm) circle, then transfer to a baker’s peel dusted with cornmeal. Cover with a damp cloth and set aside for one hour.
5. Put a pizza stone in the oven and heat oven to 400F (205C).
6. Whisk together remaining 3 tbsp (45mL) oil and 1 tbsp (15mL) water in a small bowl. Remove cloth from dough and dimple dough with your fingertips, the brush with oil & water emulsion.
7. Arrange lemon slices and small sprigs of rosemary over dough and sprinkle with sea salt. Slide dough onto pizza stone and bake until golden, about 30 minutes.