Focaccia, Botolph's on Tremont's

By arthurlemay

Ingredients

• 5 teaspoons active dry yeast
• 2 cups warm water (105-115 degrees)
• 2 teaspoons salt, plus additional for sprinkling on bread
• 9 tablespoons olive oil
• 1 1/2 teaspoons sugar
• 5 cups King Arthur flour
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped rosemary

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees.

In a large bowl, dissolve the yeast in the warm water. add 2 teaspoons salt, 6 tablespoons olive oil and the sugar.

Stir in the flour. knead 8-10 minutes. Place dough on a lightly greased bowl and let rise, covered, for 30-40 minutes.

Punch down dough and roll into rectangular shape about 1 inch thick. Place in lightly oiled 11 by 17 sheet pan. Let rise, covered with a towel for an additional 20-30 minutes.

Mix the remaining olive oil, garlic, and rosemary. Using your fingertips, dimple the surface of the bread. Paint on the oil-garlic-rosemary mixture just before baking. Sprinkle with additional salt.

Bake in 400 degree oven (with a stone, if you have one) for 15-20 minutes or until bread is golden brown.

Serve warm or at room temperature.