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Easy Rosemary Focaccia

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Easy Rosemary Focaccia

Directions

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Ingredients :

  • 5 tablespoons warm water (110 degrees F/45 degrees C)
  • or more as needed
  • 2 ½ teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • or more to taste
  • 2 tablespoons olive oil
  • divided
  • 3 sprigs fresh rosemary
  • leaves stripped
  • Methods :

  • Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
  • Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
  • Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
  • Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
  • Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.
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