2tehmax: I’ve become so jaded from seeing gif recipes involving bread. I’m so thankful there was no inclusion of 16 melted cheeses and a pound of garlic.
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/rosemary-focaccia-bread/)
**Rosemary Focaccia Bread**
Makes 2 – 9”x13” loaves.
Prep Time: 15 Minutes
Total Time: 3 Hours
**Ingredients:**
* 1 pkg. (2¼ tsp.) dry active yeast
* 1 ¾ cup warm water
* 3 ½ cups all-purpose flour
* ½ cup whole wheat flour
* 2 tsp. kosher salt
* 5 Tbsp. extra virgin olive oil, divided
* 1 Tbsp. chopped rosemary
* flaky sea salt
**Preparation:**
1. In a small bowl, combine the yeast, warm water and 2 Tbs. olive oil. Stir to dissolve. Allow mixture to sit a few minutes and to foam up before proceeding.
2.
In the bowl of a stand mixer fitted with a hook, mix together both the flours and the salt. Add the yeast mixture and mix on medium-speed for 5-8 minutes, or until the dough has become smooth and elastic. (Dough can be mixed by hand in a large bowl with a wooden spoon until smooth. Knead by hand on a floured surface until smooth and elastic, 8-10 minutes.)
3.
Pour 2 Tsp. olive oil in a large bowl. Place dough into the bowl and turn to coat with oil. Cover with a towel, place in a warm place and allow to double in size, about 2 hours.
4.
Rub 1 Tsp. olive oil over the bottom and sides of a sheet pan. Punch the dough down and place on the prepared pan, stretch out the dough with your fingers to cover the bottom of the pan. Cover with a towel, place in a warm place and allow to rise 30-40 minutes.
5.
Preheat oven to 450℉ / 230℃. Place an oven rack in the middle of the oven.
6.
Remove towel from the dough and sprinkle with the chopped rosemary.
7.
Poke the dough down to make indentations all over the puffed focaccia dough. Drizzle 4 Tsp. olive oil over the dough and sprinkle generously with the sea salt.
8.
Place dough in the preheated oven. Reduce heat to 375℉ / 190℃. Bake 20 – 25 minutes or until golden brown. Remove bread from sheet pan and allow to cool slightly on a wire rack. Serve warm.
mizkilla: I make a focaccia which is about the same. Instead of olive oil for topping, I use melted butter (prefer the taste), a bit of garlic powder, rosemary, and sometimes a touch of Italian spice mix (oregano, basil, etc). Sometimes even a touch of Parmesan cheese (the cheap stuff in a can only, no fancy stuff).
It’s delicious!
ryan-92: We used to add sprite (with water) to give a bit more aeration—highly recommend
pm-me-kittens-n-cats: Why would you not brush on that final dose of olive oil to help the rosemary and salt stick better?
na4ez: Why extra virgin? though that had no effect if you’re heating it.
lobsterbisque_: I’ve never baked bread, but I’m definitely interested. Is the reason this doesn’t rise as much as focaccia you see in stores because there’s no baking powder in it? Should this have baking powder in it?
MZeitgeist: Goes great with a Mugachini
eatabowl: Recipe says this yields 2 9″x13″ loaves. Could I double up on one loaf and make it double the thickness? Seemed a bit thin
bmwnut: I kind of wanted some subtitle for the poke part that was all over the image and just said, poke, poke, poke, poke.
It’s a nice recipe though.
If you’re ever in Cambria French Corner Bakery makes a great focaccia for Indigo Moon Cafe down the street that is seriously delicious.
f1del1us: Why not bread flour?
BasementBenjamin: Needs more olive oil
