Rosemary Focaccia

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

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