Olive & Rosemary Focaccia | Le Marche and Food | Scoop.it

[...] One of the easiest breads for a novice baker to make is a simple focaccia. Focaccia dough lends itself to so many variations that once you master the dough, your options are endless. You can flavor the focaccia dough itself, add a myriad of different seasonal toppings both sweet and savory, create a crisp crusted focaccia that is perfect for dipping or spreading with creamy toppings, or make a thicker crusted focaccia that is perfect to use for sandwiches or panini. [...]
The trick to making great focaccia is to ensure you create lots of dimples with your finger tips into your dough and then drizzle enough olive oil into those dimples which will then get absorbed while the focaccia bakes creating a flavorful bread with a crisp crust and tender interior. To make a thicker dough, let the dough rise three times, and if you prefer a thin, crisp crust, let the dough rise just twice and bake immediately after you drizzle on your olive oil.

Olive & Rosemary Focaccia
Yield: Makes a 17 x 11 Inch SheetPrep Time: 2 hrs 15 minsCook Time: 20 mins

  • 5 Cups All-purpose Unbleached Flour
  • 2 Teaspoons Instant Yeast
  • 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
  • 1 Teaspoon Salt
  • 2 Cups Warm Water (Approximate)
  • 1 1/2 Cups Pitted Kalamata Olives, Coarsely Chopped
  • 1 Tablespoon Chopped Fresh Rosemary

For Baking:

  • Extra Virgin Olive Oil
  • Coarse Sea Salt