Focaccia bread for 2

By efriend

Ingredients

• 3/4 cup barely warm water (105-110°F is ideal)
• 1 1/4 teaspoon active dry yeast
• 1 teaspoon sugar
• 2 1/2 cup all-purpose flour
• 1 teaspoon salt, plus extra for sprinkling on top
• 1/2 cup olive oil, divided use
• 3 sprigs fresh rosemary

Details

Servings 9
Preparation time 135mins
Cooking time 155mins
Adapted from dessertfortwo.com

Preparation

Step 1

Yields 1 Quarter sheet pan

Place the warm water in a small bowl, and sprinkle the yeast and sugar on top. Stir to dissolve, and let sit for 15 minutes. At the end of 15 minutes, it should be very foamy and noticeably alive. It may even bubble as you stare at it!

Meanwhile, in the bowl of a mini stand mixer*, add the flour, salt, and half of the olive oil (1/4 cup). Fit the dough hook attachment into the mixer, and turn it on briefly to mix the ingredients together.

Pour the foamy yeast water into the flour mixture. Turn the mixer to medium and knead for 5 minutes. Stop and scrape the dough down every minute or so.

Grease a small bowl, and place the dough inside. Let rest in a warm place until it doubles in size, about an hour in my cold, drafty house by the oven.

Pour two tablespoons of the remaining olive oil on a quarter sheet pan (measures 9 x 13 x 1"), and spread it evenly. Add the dough to the pan, and use your fingers to spread it to the corners of the pan. Try not to make too many holes, but some are okay.

Brush the final 2 tablespoons of olive oil on top of the dough, and place in a warm place to rise again until doubles, about 1 hour again.

Preheat the oven to 425.

Sprinkle the rosemary on top of the dough, and sprinkle additional salt (coarse is fun here) on top.

*To make this without a stand mixer, knead by hand for 10 minutes.