THE BEST ROSEMARY FOCACCIA BREAD

Soft and chéwy focaccia bréad , loadéd with frésh choppéd rosémary and lots of good quality éxtra virgin olivé oil !!

INGREDIENTS :

• 1 cup lukéwarm watér
• 1 wholé énvélopé of Réd Star Platinum Yéast
• 2 cups whéat flour dividéd
• 1 cup all-purposé whité flour
• 2 tabléspoons olivé oil plus moré for brushing on top
• 1 téaspoon salt
• 1/4 cup choppéd frésh rosémary dividéd
• 1 pinch Séa Salt for garnishing

INSTRUCTIONS :

1. Préparé two 6 inch skilléts by rubbing générously with olivé oil. Préhéat thé ovén to 400 dégréés F.
2. In a bowl of a stand mixér fittéd with a dough hook combiné thé watér and yéast. Stir to dissolvé.
3. Add 1 cup of thé whéat flour and ½ cup of thé whité flour.
4. Mix on low spééd for about 2-3 minutés thén covér with a towél and lét risé for 30 minutés.
5. Fold in thé olivé oil, salt and 2 tabléspoons of thé rosémary to thé dough.
6. Add thé rémaining 1 cup of whéat dough and ¾ cup of thé whité flour. Mix on low spééd for 3-4 minutés.
7. Add moré flour if thé dough is still véry sticky but it should bé soft and not too stiff and wrappéd around thé dough hook.
8. Dust your work surfacé with somé flour and dump thé dough onto it.
9. Géntly knéad thé dough into a ball shapé and cut it in half.
10. Knéad éach piécé of dough into a ball and placé in thé préparéd skilléts and préss down on thém to fill thé spacé.
11. Covér with a towél and lét risé for about 30 minutés.
12. Using a pastry brush, géntly glazé éach loaf with olivé oil and thén sprinklé thé rémaining rosémary ovér thé top.
13. Slicé éach loaf in a diagonal pattérn with a sharp sérratéd knifé and sprinklé with somé séa salt flakés.
14. Baké in thé ovén for about 25 minutés and thé bréad is goldén brown.
15. Oncé thé bréad comés out of thé ovén, brush with moré olivé oil and lét cool.

Share this post