Rosemary Focaccia

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Rosemary Focaccia

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Rosemary Focaccia

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Rosemary Focaccia

This fresh homemade Rosemary Focaccia is remarkably easy and requires a few simple ingredients. Flavored with fresh rosemary, olive oil and a pinch of salt!

 

Yield per plant: about 3-4 batches

Prep time: 9 hours + 10 minutes

Cook time: 25 minutes

Total time: 9 hours + 35 minutes

Ingredients

1 cup warm water (110 degrees F)

1 Tbsp. active dry yeast

1 tsp. sugar

2 cups bread flour

1 tsp. kosher salt

3 tsp. Rocket Farms fresh rosemary; chopped

1 Tbsp. extra virgin olive oil; divided

¼ flake salt

Instructions:

  1. Mix together warm water, yeast and sugar until frothy. Let sit for 3 minutes.
  2. In a large glass bowl, whisk together flour and salt. Add the yeast mixture and stir with a wooden spoon until dough forms. Cover bowl tightly with plastic wrap and place in fridge for 8 hours or up to overnight.
  3. Remove from fridge and drizzle an 8-inch cake pan with ½ Tbsp. oil and place the dough in the center. Stretch the dough to cover the pan. Let dough rise for 1 hour on the counter.
  4. Once dough has risen, heat oven to 425 degrees F. Drizzle the top with remaining oil and press the bottom of a wooden spoon or your finger down all around the bread. Sprinkle with rosemary and flake salt. Bake for 22-25 minutes. Enjoy!