Rosemary Herbed Focaccia
Rosemary herbed focaccia is simple and delicious. It's light, airy, drizzled with olive oil and sprinkled with flaky salt. Hot out of the oven it's irresistible! Added bonus, it's fun to make!
- 1¾ cup warm water 105°F-115°F
- 5 tsp active dry yeast 2 packages
- 1 tsp granulated sugar
- 2 tsp salt
- ¾ cup olive oil divided plus more for the pan
- 1 tbsp coarse salt
- 1 tbsp rosemary chopped
- 1 tsp thyme chopped
Mix the warm water, sugar, and yeast in a small bowl and set to the side. Let stand for 10 minutes until the yeast has proofed.
In a large bowl, stir together the 5 cups of flour and salt. Add in the proofed yeast and ½ cup of olive oil. Stir with a wooden spoon until the dough forms a rough mass. Cover and let rest for 10 minutes.
Lightly oil a 13x9 pan with olive oil. Transfer the dough to a lightly floured surface. Knead the dough by using the heel of your hand to push the dough away from you, then pulling it back with your fingertips. Continue to knead the dough until it is smooth and elastic, roughly 5 minutes. Transfer the dough to the prepared pan and cover with plastic wrap. Let the dough rise in a warm place until double in bulk (1-1½hours).
Preheat the oven to 450°F.
Remove the plastic wrap from the dough. Using your fingertips, make deep indentations across the surface of the dough. Sprinkle evenly with course salt and herbs. Drizzle the remaining ¼ cup olive oil. Bake until golden, 20-30 minutes. Cut into slices and serve warm.