Crackly crust, soft and delicate inside, this focaccia is amazing, but even more so considering how quickly it comes together.
INGREDIENTS:
- ¾ cup warm water (heat in the microwave for 10 seconds and stir — it should be just lukewarm)
- ½ teaspoon sugar
- 1½ teaspoons yeast (1/4 ounce package such as Fleischmann’s Rapid Rise)
- 5 1/2 tablespoons extra virgin olive oil, divided
- 1 3/4 cups all purpose flour, divided (plus more for sprinkling the dough)
- 1 teaspoon kosher salt, divided
- 1 tablespoon freshly grated parmesan (optional)
- 1 clove garlic, finely chopped (optional)
- 1 tablespoon fresh rosemary or 1 1/2 teaspoons dried, divided
- flaky sea salt for topping, optional
DIRECTIONS:
- Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine.
- Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined.
- Add 2 tablespoons of the olive oil and 1/2 tablespoon of the fresh rosemary or 1 teaspoon dried and mix until combined.
- With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil.
- Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.
- Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
- TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
- Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
- In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, and remaining rosemary.
- Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.
- Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired.
- Cool slightly on a wire rack and serve!
Naturally I looked at the dough, once it came together …. and thought it wasn’t enough. So I quickly put another loaf together … of course the first one would have been enough so now we have leftovers, which is just perfect.
chattykathychatsandcooks 
I’m going to try this. Thanks
Jean Merritt
Sent from my iPhone
I know you will love it! Easy and delicious, perfect!