Oct. 4, 2020

Rosemary Olive oil focaccia

Focaccia with Rosemary and olive oil
1Tbsp sugar
1 sachet active yeast
1 cup lukewarm water
1/3 cup olive oil
2.5 cups wheat flour
1 heaped tbsp dried rosemary
1 tsp salt

In a large bowl place sugar and water and sprinkle with yeast. Stir and let sit 10 minutes. Set aside 2Tbsp olive oil and add the rest. Add crushed dried rosemary and salt. Sift in the flour. Stir with a spatula and then knead for 3-5 minutes. Use a tsp of the reserved olive oil to coat the dough. Cover and let rice 30 minutes. Then punch down the dough and knead for 3 minutes. Coat with a tsp of olive oil and let rise for about an hour covered. Then punch the dough and form into a rectangle. Place on lined baking sheet. Indent the dough using your fingers to make deep indentations. Let rise 20 minutes. Preheat oven to 450. Spread the remaining tbsp of olive oil on the dough. Sprinkle with coarse salt if desired. Bake for 20 minutes until lightly browned or golden. Let cool on a wire rack. Enjoy.