focaccia

From Fields of Greens, which I don't have with me in hard-copy anymore, so I stole it from the kind person who reprinted it here.

4½ tsp. yeast (2 packages)
2 cups warm water at 110 degrees (to proof the yeast)
1 T. sugar
½ cup extra-virgin olive oil
5½ cups white flour
2 tsp. salt
Dried rosemary, ground in spice grinder or with mortar & pestle. I don't measure it and I don't think I've ever added too much by accident. Fresh chopped rosemary never seems to add any discernible flavor.

Oil for brushing the focaccia

Coarse sea salt (or kosher salt)


Combine the yeast, ½ cup of warm water and the sugar in a large bowl. Let sit for 10 minutes, until foamy. Add the olive oil and remaining 1½ cups of warm water. In another bowl, combine the flour, rosemary, and salt. Add it to the wet mixture 1 cup at a time. You may have to knead the last cup of flour into the dough.

Turn the dough out onto a lightly floured work surface and knead vigorously for 5-10 minutes, adding more flour as necessary to keep dough from sticking. It will start out very sticky but should get smoother and more cohesive as you go. Place the dough in an oiled bowl, turn to coat the surface, cover with plastic wrap or a damp towel, and allow it to rise in a warm place for 90 minutes.

Preheat the oven to 450 degrees and lightly oil 2 9x13-inch baking dishes. Turn the dough out onto the counter, divide in half and press each piece into the oiled dish. Cover and let rise for another 30 minutes. Dimple the dough with your fingertips, brush with oil and sprinkle with coarse sea salt. Place in the over, reduce temperature to 375 degrees and bake for 20-25 minutes, until light golden. Transfer to a rack and cool.