8. Rosemary Foccacia Bread
This is a favorite among bread-makers with limited time. It takes one hour in total to make it.
Ingredients
- ¾ cup lukewarm water
- 1½ teaspoons yeast
- 5½ tablespoons of extra virgin olive oil
- 1¾ cups flour
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary (or 1½ teaspoons dried rosemary)
Method
- Mix by hand or use a mixer to combine the warm water and sugar well. Sprinkle the yeast over the top and stir slightly. Let the mixture stand for 5 minutes until frothy.
- With your mixer on low speed, add 1 cup of flour, ¾ teaspoon of salt and mix until just combined.
- Add a ½ tablespoon of fresh rosemary (1 teaspoon of dried rosemary) and 2 tablespoons of olive oil. Mix until combined.
- Keeping your mixer on low, add a ½ cup of flour. Add remaining flour bit by bit until dough is pulling away from the sides of the bowl. Don’t add in any more flour when the dough does this.
- Preheat oven to 200°F/90°
- Grease skillet with a ½ tablespoon of olive oil.
- Dust work surface with flour, make a disk shape with dough and place it in skillet. Press dough onto bottom and sides of skillet firmly. Cover skillet with a towel.
- Turn oven off and put the skillet in for 20 minutes to allow the dough to rise.
- Remove skillet from oven and preheat to 400°F/200°
- Mix 2 tablespoons of olive oil, ¼ teaspoon of salt, and leftover rosemary.
- Brush this mixture over the bread. Use your thumb to make indents across the top of dough.
- Bake for 20 minutes until golden-brown. Remove from oven and drizzle with 1 tablespoon olive oil.