Italian Focaccia Bread
This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt.
Ingredients for 8 portions
Instructions
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1
Add 1.5 cups of warm water to a bowl add the yeast and sugar and mix thoroughly. Cover for 10 minutes.
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2
Scoop 4 cups of flour into a mixer. Add½ cup of olive oil and salt; mix. Add the yeast mixture and mix for 6 minutes. Add ⅓ cup of warm water and mix for 5 minutes. The dough should have a smooth consistency.
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3
Pour 1 tablespoon of olive oil into a small bowl and immerse the dough in it. Cover for 1 hour.
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4
Spread 1 tablespoon of olive oil in a rectangular container and spread the dough in it. Cover for 30 minutes.
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5
Slice the black olives and chop the sun-dried tomatoes then set aside.
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6
Scoop the oregano in a small bowl and add ¼ cup of olive oil; whisk and then set aside.
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7
Dip your fingers in the mixture and make some indentations on the dough. Place the black olives and sun-dried tomatoes in the indentations. Drizzle the remaining oregano mixture on the dough and add the kosher salt as desired. Cover for 30 minutes.
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8
Place the dough in the second rack of the oven and bake for 40 minutes at 350°F.
