Rosemary Focaccia

By AzWench

Homemade bread adds a special touch to any dish, from everyday sandwiches to elegant entrees. My Nanny Ida always had a loaf of homemade bread on the table when I came to visit, and she taught me that making bread doesn't have to be a daunting task. This recipe is so quick and easy to prepare that soon you'll always have fresh bread on hand, too! The dough can also be used to make a delicious pizza crust.

Ingredients

• 1 envelope (1/4 ounce) active dry yeast
• 1 2/3 cups lukewarm (100 to 110 degrees) water
• 4 cups plus 3 tablespoons bread flour
• 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus extra for greasing the pan
• 2 1/2 teaspoons salt
• 1 teaspoon plus 1 tablespoon chopped fresh rosemary
• 1 teaspoon kosher salt

Preparation

Step 1

Combine the yeast and water in the bowl of a stand mixer. Let stand for 5 minutes until dissolved.

Add 4 cups of the flour, 1/4 cup of the oil, and the salt to the mixer bowl. Using the paddle attachment, beat on medium speed until the dough is smooth. Add 1 teaspoon of the rosemary. Replace the paddle with the dough hook and increase the speed to high. After about 4 minutes, the dough should form and be sticky.

Sprinkle the remaining 3 tablespoons flour on a work surface. Turn the dough out onto the surface and knead in the flour. Form the dough into a smooth ball. Place the dough into a lightly oiled bowl and turn the dough to coat. Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.

Coat a 13 X 9-inch baking pan with oil. Press the dough into the pan. Cover the dough with a kitchen towl and let rise for 1 hour.

Meanwhile, preheat the oven to 475 degrees.

Drizzle the remaining 3 tablespoons oil over the bread and make shallow indentations into the dough in rows. Sprinkle the remaining 1 tablespoon rosemary and the kosher salt over the dough. Bake until the top is lightly browned, 12 to 14 minutes.

Remove the bread from the pan to a rack to cool before slicing.