Rosemary Focaccia
There's nothing quite like the comforting allure of homemade bread, fresh from the oven. This focaccia recipe is a testament to the magic that can unfold when a few simple ingredients are treated with time and care. With its pillowy texture, crisp exterior, and dimpled top glistening with olive oil and aromatic herbs, each slice is a gateway to pure bliss.
Ingredients:
- 4 Cups All-Purpose Flour
- 2 Teaspoons Kosher Salt
- 2 ¼ Teaspoons Instant Yeast
- 2 Cups Warm Tap Water
- 4 Tablespoons Olive Oil, Divided
- Rosemary
Directions:
Mix dry ingredients: In a bowl, combine flour, salt, and instant yeast. Add warm water and mix until there's no dry flour. Cover with plastic wrap and refrigerate for 8 to 24 hours.
Prepare dough: Roll the dough into a rough ball and drizzle 2 tablespoons of olive oil. Place dough in roaster and cover with plastic wrap. Let the dough rest for 2-3 hours.
Preheat and dimple: Preheat your oven to 450˚F. Drizzle 2 tablespoons of olive oil on dough. Press down with oiled fingers, creating deep dimples through the dough. Stretch the dough gently if needed to fill the pan. Sprinkle with chopped rosemary (or desired herbs).
Bake: Place roaster in the oven and reduce the temperature to 425˚F immediately. Bake for 22-28 minutes until golden on top and crisp underneath. Remove bread from roaster to cool and enjoy!
