Rosemary Focaccia
- Cook
- 80 min
[WARM 95°F] 50 min
OVEN 445°F 10 min
OVEN 390°F 10 min + 10 min
3 cups (375 g) all-purpose flour
10 g kosher salt
10 g brown sugar
¾ teaspoon (3 g) active dry yeast
¾ cup (180 ml) water
5 tablespoons (75 ml) milk
5 tablespoons (75 ml) olive oil, divided
2 sprigs fresh rosemary, leaves stripped off
Coarse sea salt, for sprinkling
In a medium bowl, combine water and milk and warm to slightly above body temperature (about 100ºF).
In a large bowl, add in salt, flour, brown sugar, dry yeast, milk mixture from Step 1, and 2 tablespoons of olive oil in that order; knead until dough comes together.
Transfer the dough onto lightly-floured surface and continue kneading—pushing dough downward using the heel of your hand and fold.
Once dough is smooth and elastic, shape into a tight ball by pulling down the sides of the dough using both hands. Lay a sheet of parchment paper in the pot and place the dough in the center. Cover and proof over [WARM 95°F] for 50 minutes.
Once the dough has doubled in size, drizzle 1 tablespoon of olive oil. Using your fingertip, poke the surface of the dough and place rosemary leaves. Then sprinkle flaked sea salt evenly over the dough.
Preheat oven to 445°F; bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil, lower the oven temperature to 390°F and bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil once again and bake uncovered for another 10 minutes or until golden brown. Serve warm or at room temperature.
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