Rosemary Focaccia

Name: Rosemary Focaccia
Yield: Makes 1 large bread
Cuisine: United States
Ingredients: ¾ cup grated Pecorino Romano; 1 tablespoon instant yeast; 2 teaspoons Flaky sea salt, such as Jacobsen or Maldon; 3 tablespoons granulated sugar; 1 teaspoon coarsely ground black pepper; 1 teaspoon dried oregano; 5 cups unbleached (all-purpose) flour; ¼ cup extra virgin olive oil, plus ¼ cup for the baking sheet; ¾ teaspoon fine sea salt; 2½ cups room-temperature water; 1 tablespoon finely chopped fresh rosemary

Preparation info

Makes
1
large bread

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Focaccia is a great bread for everyday use. And making focaccia involves just a few basic steps—a quick mix by hand, one rise, and the bake—and it doesn’t require a lot of prep time either. Slice a hunk in half to make a hearty sandwich or add torn pieces to a green salad.

Ingredients

5 cups unbleached (all-purpose) flour
¼ cup extra virgin olive oil, plus ¼ cu

Americas
United States
Vegetarian
Bread

Method

In the bowl of a stand mixer fitted with the dough hook, combine the flour, ¼ cup oil, the sugar, cheese, yeast, half the rosemary, the oregano, pepper, and salt and blend on low speed. With the mixer on low speed, add the water and mix for 3 minutes. Turn the mixer speed to medium-low and mix for 5 mi