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Ingredients
- 4 1/2 cups white bread flour
- 1 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 2 tbsp chopped fresh rosemary
- 6 tbsp EVOO
- 1 1/4 cups lukewarm water
- 6 oven dried or sundried tomato halves
- 1 tsp coarse sea salt
Preparation
Step 1
Sift the flour and salt together into a bowl and stir in the yeast and rosemary. Make a well in the center and pour in tbsp of the oil and mix quickly with a wooden spoon. Gradually stir in the lukewarm water but do not overmix. Turn out onto a lightly floured surface and knead for 2 minutes. The dough will be quite wet.
Brush a bowl with oil. Shape the dough into a ball, put it in the bowl, and put the bowl into a plastic bag and let rise until doubled in volume.
Brush a cookie sheet with oil. Turn out the dough onto a lightly floured counter and punch down, then knead for 1 minutes. Put the dough onto the prepared cookie sheet and press into an even layer. Place into a plastic bag and let rise for 1 hour.
Preheat over to 475F. Cut the tomato halves in half and whisk the remaining oil with a little water in a bowl. Dip your fingers into the oil mixture and press them into the dough to make dimples all over the loaf. Sprinkle with sea salt. Press the tomato quarters into some of the dimples, drizzle with remaining oil mixture, and sprinkle with rosemary.
Reduce over temperature to 425F and bake the foccacia for 20 minutes, until golden brown.