Leaf Shaped Focaccia

By patticakes

Ingredients

• 2 1/2 # (7 1/2 cups) bread flour
• 4 tsp salt
• 1 quart warm tap water
• 1/2 ounce active dry yeast
• 3 ounces olive oil
• 1/4 cup rosemary, minced (or other fresh herbs) for sprinkling
• Coarse sea salt for sprinkling

Details

Servings 2

Preparation

Step 1

Combine flour and salt in a detached bowl of an electric mixer and stir to combine. In a medium bowl, whisk together water and yeast, whisk in oil. Add the yeast mixture to flour and mix on low speed about 2 minutes, or just until combined and smooth. Cover and allow dough to ferment until double.

Cut the dough into 2 equal pieces. Generously oil 2 baking pans and scrape the 2 pieces of dough onto the pans without folding the dough. Oil hands and press and stretch dough into each pan into a tear drop (triangle) shape about 12 inches long, and 10 inches wide at the base. Make 3 vertical cuts down the center of the dough and 3 cuts on each side. With your fingertips, widen each cut to about triple it's original size.

Sprinkle salt and rosemary over dough. Cover with oiled plastic wrap and allow to proof until double.
Bake at 450 for 20 minutes, until well colored and baked through. Transfer to a rack to cool.