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Rosemary Focaccia Bread

Thick, dimpled focaccia bread with just the right amount of chew and salty crunch.
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Prep Time 4 hours 30 minutes
Cook Time 20 minutes
Course Breads
Servings 20 servings

Ingredients
  

  • 2 1/4 tsp active dry yeast
  • 1/3 cup warm water, 100 degrees
  • 2 1/4 cups tepid water, about 90 degrees
  • 2-3 tbsp olive oil
  • 3 cups bread flour
  • 4 1/2 cups all-purpose flour
  • 1 tbsp salt
  • 3 tbsp chopped fresh rosemary
  • 1 tbsp coarse sea salt

Instructions
 

  • In a small bowl, stir the yeast in to 1/3 cup of warm water. Let rest for 10 minutes.
  • In a medium bowl, whisk together flours, 1 tablespoon salt and rosemary.
  • In a large mixing bowl, combine 2 1/4 cups tepid water and 2 tablespoons of olive oil. Add yeast to oil mixture.
  • Add 2 cups of flour mixture to large bowl and whisk together. Continue whisking in flour mixture. Switch to a wooden spoon when unable to whisk.
  • Using stand mixer and a dough hook, knead the dough on low speed for 6-8 minutes until the dough forms a slightly sticky ball.
  • Grease a large clean bowl with olive oil and place dough ball in bowl, turning dough to coat the top with oil. Cover bowl with plastic wrap and let rise in a warm spot for 1.5 hours until doubled in size.
  • In two quarter sheet pan baking pans (about 9 x 13), use olive oil to lightly coat pan. Divide dough and press into two pans. Cover and let rest for another 30 minutes.
  • Using thumb, dimple the bread. Cover and rise again for final rise, about 2 hours. After 1.5 hours preheat oven to 400 degrees.
  • Once dough has risen for final rise, dimple again any areas that have risen too much. Gently pain the top of the bread with olive oil and sprinkle the coarse salt evenly.
  • Using a water spray bottle, spritz a little water into the oven before putting in bread and while checking for doneness.
  • Bake at 400 degrees for 20-25 minutes depending upon thickness of your bread. The top should be lightly golden.
  • Remove bread from oven and transfer from pan to wire rack, Let bread cool at least 10 minutes before serving.

Notes

  • As with most breads, thoroughly cooled and well wrapped focaccia bread will freeze for up to 3 months.  
  • Other herbs like basil or oregano would also be good.  Just be sure to use fresh--not dried.