Rosemary Focaccia Bread (in 2-1/2 hours)
12 ounces warm water (100-110 degrees F.)
2 1/4 teaspoons instant yeast
1 1/4 teaspoons sea salt
1/2 teaspoon sugar
1/4 teaspoon diastatic malt powder, optional
1 tablespoon semolina flour, optional
14 3/4 ounces unbleached all-purpose flour
2 tablespoons olive oil (plus more for greasing the pan and drizzling on top)
1/2 tablespoon chopped fresh rosemary (to be mixed into dough)
nonstick cooking spray
1/2 tablespoon chopped fresh rosemary (to be sprinkled on top of dough)
Dipping sauce, optional:
1 tablespoon good balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
3/4 teaspoon agave nectar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
dash dried rosemary, thyme, or basil
1. Combine all focaccia ingredients, except the 1/2 tablespoon rosemary reserved for sprinkling, in mixer. Mix on high with paddle attachment for one minute. Dough will be very sticky.
2. Spray a 9"x13" pan with non-stick cooking spray then drizzle with a couple tablespoons of olive, swirling the pan around to coat evenly. Turn dough out into pan and, with oiled fingers, stretch the dough as close to the edges of the pan as you can. The dough is still tight, so it probably won't stretch all the way to the edges. Don't worry, once it's had time to relax and rise it will easily fill the pan.
3. Let rise for 1 1/2 hours. With oiled fingers, dimple the surface of the dough, and drizzle with olive oil. Sprinkle with 1/2 tablespoon fresh rosemary. Let the dough rest another 20 minutes while you preheat the oven to 375 degrees F.
4. Bake for 35-40 minutes, until golden brown. Remove from oven, and wait five minutes before you turn the focaccia out onto a rack to cool. Mix dipping sauce ingredients, if using.
Source of recipe: This recipe is modified from a recipe on the King Arthur Flour website.