Golden homemade focaccia with rosemary and sea salt. Adapted from Anne Burrell.

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Name: Focaccia with Rosemary & Sea Salt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 3/4 cups warm water; 2 1/4 teaspoons active dry yeast; 1 tablespoon sugar; 5 cups all purpose flour; 2 teaspoons salt; 1/2 cup extra virgin olive oil divided; !For Topping the Focaccia:; 2 tablespoons fresh rosemary chopped; 1 1/2 teaspoons fine sea salt; 1 garlic clove cut in half (optional); !For Dipping:; extra virgin olive oil; good balsamic vinegar

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INGREDIENTS

1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon sugar
5 cups all purpose flour
2 teaspoons salt
1/2 cup extra virgin olive oil ; divided
!For Topping the Focaccia:
2 tablespoons fresh rosemary ; chopped
1 1/2 teaspoons fine sea salt
1 garlic clove ; cut in half (optional)
!For Dipping:
extra virgin olive oil
good balsamic vinegar

Servings

INSTRUCTIONS

See original recipe: http://www.alaskafromscratch....

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NOTES

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Focaccia with Rosemary & Sea Salt

1 3/4 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon sugar
5 cups all purpose flour
2 teaspoons salt
1/2 cup extra virgin olive oil divided
 !For Topping the Focaccia:
2 tablespoons fresh rosemary chopped
1 1/2 teaspoons fine sea salt
1 garlic clove cut in half (optional)
 !For Dipping:
 extra virgin olive oil
 good balsamic vinegar

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, yeast, and sugar. Stir and allow it to sit and bloom (foam and bubble), about 10 minutes. Meanwhile, in a mixing bowl, stir together the flour and salt.
2. Add 1/4 cup of the olive oil to the yeast mixture, then turn the mixer on low and gradually begin adding the flour/salt mixture. When all the flour and salt have been added, turn the mixer up to medium-high and knead the dough for 5 minutes until elastic. If the dough is somewhat sticky, add flour by the tablespoon until it just pulls away from the side of the bowl.
3. Oil a mixing bowl generously with extra virgin olive oil and transfer the dough to the bowl. Cover the bowl with a kitchen towel and set in a warm place to rise for 1 hour.
4. Line a jelly roll pan/large sheet pan with parchment paper. Generously oil the bottom of the pan with extra virgin olive oil. Place the dough gently onto the pan and press it out to fit the size of the pan. Make finger indentations all over the top of the dough by pressing firmly into the dough with the tips of your fingers. Return the dough to a warm place and allow to rise another 45 minutes.
5. Meanwhile preheat the oven to 425 degrees. When the focaccia is done rising, drizzle the remaining 1/4 cup of olive oil on top of the bread and spread it with your fingers to coat. Sprinkle on the rosemary and sea salt. Bake 20-25 minutes until the bread is golden brown and fragrant. If using the garlic, rub the top of the hot bread with the garlic halves when you just remove it from the oven.
6. When bread has cooled enough to touch, slice it into cubes and serve it warm with olive oil and balsamic for dipping.

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 6 Servings

Calories: 471
Calories from Fat: 97 (21%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 1169.1mg		40 %
Potassium 162.2mg		4 %
Total Carbohydrate 80.2g		24 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 76.8g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 471

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