Easy Focaccia

One of B’s staff brought in this focaccia bread and it was almost completely eaten by B before it made it home! I had to ask for the recipe so I could enjoy more than a nibble.

Focaccia art has been on my to do list ever since I saw it on my Pinterest and instagram feed during covid. This is one of my favorite recipes to make for potlucks since it’s easy and bread is always a crowd pleaser.

B has been trying to grow rosemary forever (he’s always trying to get cuttings from the wild). The dried up rosemary cuttings which don’t make it get put to use with this recipe.

The recipe is by Alexandria Cooks. Other than adding rosemary at the beginning and more decorating with toppings, I’ve kept the recipe as is, since it’s perfect.

I def recommend using fresh tomatoes since sundried tomatoes burned. Oiling your vegetables and herbs helps prevent them from burning while they bake. I also suggest placing it on a lower rack.

Ingredients
  

  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons instant yeast
  • 2 cups lukewarm water combine 1/2 cup boiling water + 1 1/2 cups cold water
  • 2 teaspoons rosemary leaves
  • olive oil
  • sea salt
  • Optional: herbs to garnish

Instructions
 

  • In a large bowl nix flour, salt, instant yeast, water, and rosemary leaves to form a sticky dough ball. Rub the surface of the dough and the bowl edges generously with olive oil. Cover the bowl with a plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
  • Grease a 9×13-inch pan with olive oil and line with parchment paper. Transfer the dough ball into your 9×13-inch pan. Let it rise for 2-4 hours (no need to cover). Once it has risen nicely, rub your hands lightly in the olive oil to coat, then use fingers to create deep dimples. Top with flaky sea salt all over and add any decorative herbs
  • Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove focaccia from the oven and transfer the focaccia to a cooling rack. Enjoy warm and fresh, or let cool if using for sandwiches.

Notes

To store the focaccia: I like to put it in a ziploc bag and then toast to keep it perfectly fresh.

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