“This light, airy interpretation of focaccia bread really shines by using quality olive oil. Serve it as a side or just on its own.” —Baker Jan Kratzer, LoDough Bakery
Rosemary Focaccia
Serves: 8-10
Ingredients
1,000 g. 00 flour
900 g. water, room temp
68 g. extra virgin olive oil
8 g. yeast, instant dry
30 g. salt
dry oregano, as needed
Maldon Salt, as needed
fresh rosemary, as needed
Directions
Mix all the ingredients in a bowl by hand until combined. Cover with plastic wrap for 30 minutes. Then, fold the dough in the bowl with a bowl scraper. Fold left to right, right to left etc. Go around three to four times. Apply the same fold again after 30 minutes. Apply the same fold again after another 30 minutes, making sure not to punch any air out of the dough. After the 1½ hours of folding, place the dough onto a well-oiled sheet pan. Press and gently pull the dough until it fills the sheet pan (make sure not to tear the gluten strains). Let the dough rise in a draft-free place for 30-45 minutes. Poke the dough with oiled fingers and finish with extra virgin olive oil and fresh rosemary. Bake at 500°F or as hot as your oven goes for 15 minutes.
Tips From the Baker
- “I highly recommend dipping the bread in some oil and balsamic vinegar.”
- “The loaf can be used for amazing sandwiches with hummus and roasted vegetables.”
