Rosemary Focaccia


Easy Focaccia

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3-1/2 cups bread flour, AP flour or a blend of both
2 teaspoons dry yeast
1 teaspoon sugar
1 cup warm milk
2-3 tablespoons EV olive oil
2 teaspoons Kosher salt
coarse sea to top bread with
2 tablespoons chopped fresh rosemary leaves

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Dissolve the teaspoon of sugar in the warm milk and add the yeast, stir and allow to sit until it is bubbly looking then stir in 2 tablespoons olive oil. Blend the flour on slow speed (use dough hook) and add the yeast mixture, Process to a smooth dough and knead for 2 minutes. At this point you can knead the dough by hand for 5-7 minutes or until the dough is smooth and elastic.

Oil a sheet pan or cover the pan with parchment paper to bake the bread on, after kneading the dough shape into a nice round cake pan size loaf and place on the pan or parchment paper. Use your fingers to dimple the dough and add a few grains of the salt to each indentation, brush with olive oil and allow to rise for 1-1+1/2 hours.

Bake the bread in a 400º for 25 – 30 minutes or until golden brown, set finished bread on a cake rack to cool for 10-15 minutes. Leave the room so you don’t eat half the loaf before dinner.  Make dipping oil for the bread…

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