Prep Time

3 Hours

Cook Time

30 Minutes

Yield

Serves 8

Description

Most ingredients are available in Antonio’s Market!

Ingredients

1 package Active Dry Yeast (1/4oz)
3 1/2 cups All Purpose Flour
1 tsp Sugar
1 tsp Fine Sea Salt
1/2 cup Extra Virgin Olive Oil, Divided
1 tsp Coarse Sea Salt
2 tsp Rosemary, Minced
Rosemary Sprigs, For Garnish, If Desired
1 1/4 cups Lukewarm Water

Method of Preparation

1. Combine the yeast and warm water in a bowl and stir to dissolve.
2. Let sit for 5 minutes.
3. In a large bowl, combine the flour, 3 tbsp olive oil, fine sea salt, sugar and minced rosemary.
4. Add the yeast and water mixture and stir to combine.
5. Knead for 10 minutes until smooth and elastic.
6. Brush the insides of a clean bowl with olive oil.
7. Place the dough in the bowl and turn to coat with the oil.
8. Cover with plastic wrap and set aside to allow the dough to rise until it doubles, this should take about 1 ½ hours.
9. Punch down the dough.
10. On a floured work surface, press the dough into a rectangle about 9x12inches.
11. Roll out the dough to about 10x14inches.
12. Brush a 10x14inch baking dish with oil.
13. Place the dough into the pan.
14. Stretch it out to the edges of the pan.
15. Brush the top with oil, cover with plastic wrap and allow to rise for 1 ½ hours more.
16. Preheat the oven to 400 degrees F.
17. Just before baking the focaccia, use your fingertips to press several dimples into the dough.
18. Drizzle olive oil over the dough, then sprinkle it with the coarse sea salt.
19. Bake on the center rack of the oven for 20 minutes.
20. Lower the heat to 350 degrees F and bake for 20 minutes more.
21. Garnish with rosemary sprigs, if desired.

Recipe Source

Tastes of Italia Magazine, April 2016 Issue