Focaccia, Isabella's

By arthurlemay

Ingredients

• 1 tablespoon granulated sugar
• 3 tablespoons dry yeast
• 1 quart warm water
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 cup rosemary, chopped
• 9-11 cups King Arthur flour
• 1 tablespoon Kosher salt t.t.
• 1 bunch scallions, chopped

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees.

In a small bowl, mix sugar and yeast. Add 1/2 cup of the warm water. Let stand for 15-20 minutes to proof.

In a large mixing bowl, place the remaining warm water, oil, plain salt and rosemary. Add the yeast mixture to the large bowl. Stir to combine. Add 9 cups of flour.

Using your hands, mix in the flour until the dough forms a ball that pulls away from the sides of the bowl (if necessary, add more flour, a little at a time, to achieve the proper consistency)

Remove the dough from the bowl and knead it on a floured surface until it is warm, soft and springy to the touch.

Transfer the dough to an oiled bowl. Cover with plastic wrap and allow it to sit in a warm spot until the dough has doubled in size, about 30-45 minutes (the time could vary).

Remove the plastic wrap and punch down the dough. On a floured surface, shape the dough into a 1/2-inch oval loaf. Transfer the loaf to a lightly oiledsheet pan. Cover the loaf with a towel and let it rest until it rises to 1 to 1 1/2 times its original size, about 30 minutes.

Press several indentations in the surface of the loaf with your fingers (do not poke holes all the way through the dough). Brush the top of the loaf lightly with olive oil, then sprinkle with the Kosher salt and/or chopped scallions, if desired.

Bake in 350 degree oven for 20-25 minutes, until the top is golden brown. Allow to cool before serving.

Slice into wedges and serve.