Rosemary Focaccia Bread

By june

Ingredients

• 1 (1/4-oz) envelope active dry yeast
• 1 2/3 cups lukewarm water (100 degrees to 110 degrees)
• 4 1/2 cups bread flour
• 1/4 cup extra virgin olive oil
• 1 tbsp table salt
• 2 tbsp fresh rosemary leaves, divided
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt

Details

Servings 10

Preparation

Step 1

Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
Add bread flour, 1/4 cup oil, and 1 tbsp table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 tbsp rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky).
Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80 degrees to 85 degrees), free from drafts, 1 hour or until doubled in bulk.
Press dough into a well greased 15-x10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
Preheat oven to 475 degrees. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 tbsp oil. Sprinkle with kosher salt and remaining 1 tbsp rosemary. Bake 14-16 minutes or until top is light brown. Remove from pan to wire rack, and cool 10 minutes.