ROSEMARY FOCACCIA BREAD
This
rosemary focaccia bread recipe is ultra-comforting and delicious, and has risen
a notch with the addition of plenty of fresh rosemary and sea salt flakes.
Ingredients
- 1 pinch of sugar
- 3 rosemary sprigs
- 2 teaspoons (7 gr) of active dry yeast
- 2 teaspoons (12 gr) of salt
- 10 fl oz (300 ml) of water
- 2.5 cups (400 gr) of bread flour
- coarse sea salt (I used lava black sea salt) to sprinkle on top
- 1 medium russet potato (mine was 6.5 oz, 185 gr)
- 4 tablespoons of extra virgin olive oil (divided)
Instructions
First, cook
the potato (peeled) in slightly salted water. It should take about 20 minutes.
Test with a fork for the preparation.
Then, in a
large bowl, add the flour, yeast, sugar, 2 tablespoons olive oil and most of
the chopped rosemary leaves. Keep a sprig of rosemary for the end. Pass the
potato (when still hot) through a juicer in the bowl.
Dissolve the
salt in 10 fl oz of warm water. Add to the bowl. Mix first with a spoon, until
most of the flour is absorbed. Once the dough is collected, move it to a clean,
lightly floured counter and knead for a few minutes, pushing the palm down and
forward. The dough should stick lightly to your hand. Add flour if it is too
sticky or add a little water if it is too difficult to work.
Put the
dough back in the bowl, cover with plastic wrap and a cloth. Keep it in a warm
place. As I do for my pizza dough, I put it in the oven (off of course!). Let
the dough rise for about an hour and a half.
Line a 9 x
12-inch baking pan with parchment paper. Place the dough on the paper and
flatten it with your fingers. Sprinkle with sea salt and remaining rosemary.
Sprinkle with olive oil. With your finger, make a few holes around the dough,
as in the picture.
Put the pan
back in the oven and let the dough rise for about an hour and a half.
Remove the
pan from the oven and preheat to 400 degrees. Cook the focaccia bread for about
25 minutes, until lightly browned on the top.
Cut into
squares and serve hot or at room temperature.
Happy
Cooking Time.
