Rosemary Focaccia

Name: Rosemary Focaccia
Yield: One 11 x 17-inch focaccia, 4 to 6 servings
Cuisine: American
Ingredients: 1 teaspoon kosher or coarse salt; 2 teaspoons salt; 3 tablespoons chopped fresh rosemary, or 2 tablespoons dried; 1 cup milk; 5 cups unbleached bread or all-purpose flour; 1 cup warm tap water (about 110 degrees); 2¼ teaspoons (1 envelope) active dry or instant yeast; 6 tablespoons olive oil

Preparation info

One 11 x 17 inch focaccia,
4 to 6
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This differs in two ways from the preceding recipe: it makes a slightly larger focaccia and it uses milk as part of the liquid, which makes for a moister dough. Adding the herbs directly to the dough gives the focaccia more flavor.

Ingredients

1 cup warm tap water (about 110 degrees)
2¼ teaspoons (1 envelope) active dry or

Americas
United States
Pastry
Vegetarian

Method

Measure the water into a bowl and whisk in the yeast, then 3 tablespoons of the oil. Measure the flour, 2 teaspoons salt, and chopped or dried rosemary into a mixing bowl and stir well to combine. With a spatula or wooden spoon, stir the yeast mixture and the milk into the flour mixture until all the flour is evenly moistened, then beat vigorously for a minute. Cover the