Rosemary Focaccia

The menu was Italian Vegetable soup - and sides. What to bring to the after-Christmas family gathering? For shared dinners I like to rely on my experience with the Kansas Wheat Commission to find a bread recipe to add to the meal. This time is was Rosemary Focaccia, not from the KWC, but inspired from working with a focaccia bread from the 2017 contest. 
Focaccia is a yeast bread, but not shaped into a loaf. Instead it is a large, round flat Italian bread, sprinkled with olive oil, salt and often herbs before baking. The recent popularity of the book (and Netflix series) Salt Fat Acid Heat describes cooking as the balance of these four edible elements. Focaccia is a great way to bring the fat of olive oil and salt of Kosher salt together with delicate flavors of herbs and hardiness of bread. 
This recipe is from onceuponachef.com. I used a lemon infused olive oil, next time I will use an herb infused oil. Do be sure to use a good quality olive oil. This is an easy bread to prepare, mostly kneaded in the mixer, but it does take time! I started at 6:15 a.m. to have this ready to leave home by 10:00.

Be sure to allow time for both rising times, before putting in the pan and after, that happen before baking time. 

ROSEMARY FOCACCIA

Servings: 24 (2 ½” x 3”) to serve 10-12 

Ingredients:

1 ¾ cup warm water

1 packet (2 ¼ teaspoons) active dry yeast

1 tablespoon sugar

5 cups all-purpose flour, plus more for kneading

1 tablespoon + ¾ teaspoon kosher salt, divided

¾ cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top

1 tablespoon chopped fresh rosemary 

Instructions: 

1.   Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit about 10 minutes, until the mixture is foamy.

2.   In the bowl of a mixer fitted with a dough hook, (or with a whisk in a bowl) combine the flour and 1 tablespoon of kosher salt, mix briefly to combine. Combine the flour mixture, yeast mixture, and ½ cup of olive oil; mix with a dough hook on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 5-6 minutes, until the dough becomes smooth and soft. Sprinkle with a bit of flour if the dough is really sticky. 

3.   Transfer the dough to a clean, very lightly floured surface. Knead by hand briefly until the dough comes together into a smooth ball. 

4.   Clean the mixer bowl and coat the inside of the bowl with about 1 teaspoon of olive oil. Return the dough to the bowl, flipping once so that both the top and bottom of dough are lightly covered with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1-2 hours. 

5.   Coat a 12”x16” rimmed baking sheet with ¼ cup of olive oil. (this will make the bottom crisp). Place the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over a few times to coat both sides with olive oil. Continue to stretch the dough to fit the pan, then spread your fingers out and make impressions almost all the way through the dough. Cover the pan with plastic wrap and place in the warm, draft-free spot again until the dough has puffed up and doubled in size, about 1 hour.

6.   While the dough is rising a second time, preheat the oven to 425 degrees F. Set the oven rack in the middle position. 

7.   Sprinkle the top of the focaccia with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle 1-2 teaspoons olive oil on top so it pools in the indentions. Bake until golden brown, about 20-25 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer to a cutting board and slice into squares. Can be served with olive oil for dipping.