Good Day fine friends.
I have found myself in a bread making frenzy. I can not get enough of the wonderful smells and delicious flavors. With the Fall season on or heals it make me happy to be in the kitchen baking again.
I have to say my front door has been decorated for the fall season for 2 weeks now. I could not wait any longer.
Here in the South, we do not get much fall weather as you have heard me say many times. I am determined to be ready for the day it shows up!
While looking through my emails the other day I found this simple and delicious recipe for Rosemary Focaccia Bread and I had to make it!!!! So get ready because you will want make this as soon as possible.
Rosemary Focaccia Bread
1 (1/4-oz.) envelope active dry yeast
1 2/3 cups lukewarm water (100° to 110°)
4 1/2 cups bread flour
1/4 cup extra virgin olive oil
1 tablespoon table salt
2 tablespoons fresh rosemary leaves, divided
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended.
Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary.
Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).
Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness.
Cover with a kitchen towel, and let rise in a warm place 1 hour.
Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.
Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.
Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.
This made so much bread! I was able to give my wonderful Sister in Law a gallon bag full. And I still had tons left.
I am working on a few projects so look forward to seeing them soon.