Rosemary Sea Salt Focaccia Bread
Do not be afraid to make this if you have never made bread before. This bread was extremely easy to make. The trick is making sure that the temperature of the water and milk is the same.
I seem to be in the habit of baking this bread in the summertime. Last summer I made it for the first time and I just made it again for the second time this summer. It is such a treat for my family and I to enjoy and we have actually been giving it away to people! My mom gave her friend some giant pieces to take home and I let my cooking class students snack on it while I taught.
I hope you, your family and your friends enjoy this great, salty, chewy, delicious bread as much as we do!
Rosemary Sea Salt Focaccia Bread:
(original recipe from: http://www.pink-parsley.com)
1 package instant yeast
1/2 cup warm water (110-115°)
1 1/2 cups warm milk (110-115°)
1/4 cup + 2 tablespoon olive oil
5 cups all purpose flour
2 teaspoon salt
1 1/2 tablespoon fresh rosemary, chopped
1 teaspoon sea salt
- Heat the water in a small saucepan. Once it has reached the desired temperature add the yeast. Heat the milk in a small saucepan to desired temperature and stir the warm milk and 1/4 cup of olive oil into the yeast mixture.
- In a large bowl sift together the flour and 2 teaspoons of salt. Add the yeast mixture to the bowl. Use a wooden spoon to stir.
- Either transfer the dough to a KitchenAid mixer and knead with the dough hook for about 5 minutes or knead by hand on a floured surface for 10 minutes. Add a little more flour if the dough is too sticky, you want to be able to handle it without it sticking all over your hands.
- Shape the dough into a ball and transfer it to an oiled bowl. Cover with plastic wrap and let rise in a warm place (such as an oven that is off) for one hour.
- After an hour, punch down the dough and oil a medium sized baking sheet. Transfer the dough to it, flattening it out to fit the sheet. Cover with plastic wrap and let rise in a warm place again for another hour.
- Preheat the oven to 450°.
- After the second hour, press dimples in the dough 1 inch apart with wet fingers. Pour the 2 tablespoons of olive oil over the dough and sprinkle the sea salt and rosemary over the surface of the dough. Bake for 15-20 minutes until golden brown. Cool on a wire rack and enjoy!