- 12
- 140 mins
Ingredients
- 1 cup warm Water {between 115-120 degrees}
- 1 teaspoon Honey
- 1 packet {2-1/4 teaspoon} Active Dry Yeast
- 2 cups Unbleached Bread Flour
- 2/3 cup White Whole Wheat Flour
- 1 teaspoon Kosher Salt
- 2 tablespoons Olive Oil, plus more for bowl, pan and drizzling
- 1-1/2 tablespoons chopped Fresh Rosemary Leaves
- 2-3 pinches Flaked Sea Salt
Preparation
Step 1
In a 2 cup liquid measuring cup add a teaspoon of honey and the cup of warm {115-120 degrees} water. Give it a quick stir before sprinkling the packet of yeast over top of the water.
In a mixer fitted with the dough hook attachment {or try your food processor!} add in the flours and kosher salt. Turn it on and give it a quick stir. Pour in the yeast mixture and continue to blend until it starts to come together. Lastly measure and add two tablespoons of olive oil. Keep blending until a ball forms in your mixer.
Lightly oil a large bowl with olive oil. Place the dough ball into the bowl and toss it around to coat the dough and the insides of the bowl. Cover the bowl with a tea towel and set it in a warm area to rise for two hours.
Remove the dough and punch it down and then press the dough down and stretch it into a well oiled small sheet pan or rustically form it on a larger sheet pan. Cover again with the tea towel and let it rise for another 30-40 minutes.
Preheat your oven to 450 degrees.
Once the dough has risen for the second time, sprinkle with chopped fresh rosemary. Use your finger and make dimples every couple of inches. Drizzle with two tablespoons of olive oil making sure the oil pools up in those dimples. Sprinkle with flaked sea salt and pop into the preheated oven. Immediately reduce the temperature to 375 and bake for 18-20 minutes or until the focaccia is golden brown.
Remove and let cool for 5 minutes before removing. If the bread sticks use an off-set spatula to loosen the edges and bottom from the pan.
Cut into squares and enjoy!