Easy Focaccia Bread
Serving size: 6 | Prep time: 3 hours | Cooking Time: 30 minutes
Ingredients
2 cups lukewarm water
2 tbs sugar
2 1/4 tsp dry yeast
2 tsp fine salt
4-4 1/2 cups bread flour
5-6 tbs olive oil (you’re going to use in batches)
2 tbs chopped rosemary
1/4 tsp coarse salt
Directions
Mix water, sugar, and dry yeast. Yeast should bubble up if it’s alive. If not, repeat this process.
If yeast is alive, add salt, and add 1 cup of bread flour at a time. Use a spatula to mix. This is going to be wet. By the last cup, you should have a workable dough.
Use your hands to stretch and fold for about 5 minutes. Cover and let it rest for 30 minutes. Add olive oil to the dough. Repeat the stretch and fold process 2 more times every 30 minutes (no need to add more oil here). You’ll find that the dough is stretchier as you keep doing it.
Add 2 tbs of oil to the dough so it doesn’t dry out. Make sure the outer part is covered in oil. Leave in the fridge covered. I like to wait 3 days, but after 24 hours should be good.
Remove the dough from the fridge and keep it covered for 3-4 hours. No bubbles when you take it out of the fridge, but air bubbles should form as it thaws.
Line a 9x12 baking tray and add baking sheet and cover sheet with a bit of oil. Stretch and fold dough again a few times and transfer. Spread evenly and make holes. Add 2-3 tbs olive oil all over the top and add the rosemary. Make sure the herbs are covered in oil as well. Sprinkle coarse salt. Leave for 1-2 hours.
Heat up oven to 425. Add dough to middle rack and back for 30 minutes.
Notes
You can cut pieces and freeze. To reheat, use the oven, 350 for 15 minutes or until completely thawed and warm.
You can use all-purpose flour, but you might need more.