I am a pastry chef by heart and when I find myself wanting to be creative, I turn to baking. Here is the recipe for my favorite rosemary focaccia. Contrary to popular belief, focaccia is an easy bread to make and a good place to start for novice bakers. Focaccia requires little kneading because it is meant to be light and fluffy, which also translates to delicious! If you’re ambitious, I recommend making this on a weeknight…it is perfect with a light meal of salami and cheese or a grand feast of spaghetti and meatballs!
1 package yeast
2/3 cup warm water
1 cup all-purpose flour
1/2 cup water
1/3 cup white wine
1/3 cup olive oil
2 ½ cups all-purpose flour
2 teaspoons coarse sea salt
3 sprigs rosemary, chopped fine
¼ cup extra virgin olive oil
1 cup water
- In a Kitchenaid mixing bowl, start your sponge by mixing 1 package of yeast with 1 cup warm water. Allow to sit for 15 minutes or until foamy. Mix in 1 cup flour, cover with plastic wrap, set in a warm place and let proof for 30 minutes.
- When ready, add ½ cup water, 1/3 cup white wine and 1/3 cup olive oil. Mix with dough hook until incorporated.
- Add 1 cup flour and 2 teaspoons salt. Mix until it comes together, then add rest of flour. Mix until homogenous.
- Remove bowl from mixer, cover with plastic wrap and allow to proof 30 minutes. Meanwhile, preheat oven to 425F.
- While dough proofs, prepare a half cookie sheet by coating with 2 tablespoons extra virgin olive oil. Set aside.
- When dough is proofed, grease your hands with a little bit of olive oil (to prevent sticking) and punch dough to release the gases. Turn the dough out onto the prepared cookie sheet and use your fingertips to flatten and stretch the dough into place.
- Proof the dough for an additional 15 minutes then make additional dimples using fingertips. Brush with 2 tablespoons extra virgin olive oil (being careful to not puncture or smash dough) and sprinkle with chopped rosemary and sea salt.
- Before baking, place 1 cup water near oven. Put sheet of focaccia dough into preheated oven and quickly toss water on oven floor before closing the door. This will allow the dough to retain a chewy yet crunchy crust.
- Do not open oven during first 15 minutes of baking time (no matter how tempted you are!). Bake for a total of 25 minutes or until golden brown.
- When finished baking, allow to cool in pan before serving. Feel free to drizzle with extra olive oil!