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Rosemary Focaccia Bread

Date
Apr, 03, 2021
2 packages active dry yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt
Dried Rosemary Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, olive oil, and salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled in size. Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a deep dish pan, 15 1/2 by 10 1/2 inches. Cover with towel and leave to rise for 15 minutes. Oil your fingers and make impressions in the dough, 1 inch apart. Let rise for 1 hour. Preheat the oven to 400oF. Drizzle the dough with olive oil, sprinkle with salt and rosemary. Bake for 15 to 20 minutes, until golden brown. Serve warm.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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