Easy Rosemary Focaccia
Long time no… eat?
The official first day of Spring was this past Saturday and I have felt a huge sense of relief since that day. I spend a few hours daily just soaking in the warm sun on my skin and I can feel myself defrosting like that viral Mariah Carey meme.
Even the birds chirp with a little more of a lively spirit these past few days. It’s a shame that I don't know how to communicate with them.
Anyway, I signed up for a cake trading festival in Philly this morning, and after the success of the below focaccia recipe, I am confident that I’ll be going home with some sort of prize at this event. The theme has something to do with dogs. I have a bit of time to think of a really witty vibe to go with and freshen up my decorating skills. Overall, I am super excited!
Below is a recipe that actually kept me up until 3 am this morning. Disclaimer: It will not keep you up that late! I was playing Monopoly on my Wii and got a little carried away between periods of waiting for the dough to rise.
It is one of the simpler versions of focaccia and can be completed in one day (with a bit of patience).
Ingredients:
500 ml warm water
12 g sugar
15 g flaky sea salt NOT table salt
2 tsp active dry yeast
14 g olive oil
550 grams bread flour
Directions:
In a large bowl, add warm water (95-110 degrees), sugar, yeast, whisk together and let it proof for 10 minutes. It should be foamy and bubbly.
Add the salt and oil to the bowl and whisk again gently until fully combined.
Slowly fold in the flour using the neck of a wooden spoon to mix for at least 1 minute until a wet, sticky, shaggy dough is formed. Cover with a heavy kitchen towel and allow the dough to rest for 10 minutes.
After 10 minutes, wet your hands and gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Work your way around the dough like a clock. Do a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a towel again for 10 minutes. Repeat this 3 times.
Following the final rise, coat the entire focaccia and bowl with oil, about 4-5 Tablespoons. Cover the bowl with plastic wrap and the kitchen towel on top. Let it rise in a warm spot at room temperature for 1 hour.
Remove the plastic wrap and gently shake the bowl back and forth to open up the bubbles and allow the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. Move the oil around with a pastry brush to cover all edges of the pan.
Pour the dough into the pan. Fold the dough into thirds like an envelope, rotate ir 90 degrees so that the dough is in line with the pan and flip it over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it. It will spread more in the second rise.
Cover with plastic wrap and towel again, and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof.
In the last 15 minutes, heat the oven to 450 degrees.
Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press gently into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.
Season with a generous amount of salt, sprigs of rosemary, and any other toppings of your choice. Place the pan into the oven for 22-25 minutes until golden brown and crispy. Depending on the strength of your oven, baking time may vary by a few minutes.
Leave the focaccia in the pan for 10-15 minutes before transferring to a wire rack to cool before slicing.
Ya welcome!
