Rosemary Focaccia

This Italian bread is not only tasty and fragrant, but it’s also simple to prepare. A pure delight—you’ll see!

Ingredients

Servings: 12

• 4 cups bread flour
• 1 sachet of instant yeast
• 1 teaspoon table salt
• 14 ounces of warm water
• 5 tablespoons olive oil
• 1 teaspoon coarse salt (optional)
• 1 sprig fresh rosemary* or 1 tablespoon dried rosemary
• 12 black olives, cut lengthwise

Directions

1. Prepare the Dry Ingredients: Whisk together the flour and yeast in a large bowl. Add the table salt and mix well.
2. Form the Dough: Create a well in the center of the flour mixture. Pour in 14 ounces of warm water and 2 tablespoons of olive oil. Mix until a moist, sticky dough forms. Dust a work surface with flour and knead the dough for 5 to 10 minutes until it becomes soft and slightly less sticky. Place the dough in a clean bowl, cover with a cloth, and let it rest for an hour, allowing it to double in size.
3. Shape the Dough: Oil an ovenproof dish (approximately 9 x 13 inches) and place the dough inside. Spread the dough to reach all four corners of the dish. Cover with a cloth and let it rest for 45 minutes.
4. Preheat and Prepare for Baking: Preheat the oven to 350°F (convection mode if possible). Use your fingers to make small dimples in the dough. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of water, and coarse salt. Lightly brush the dough with this mixture. Sprinkle the rosemary leaves over the top and press the olives into the dimples.
5. Bake the Focaccia: Bake for 40 minutes until golden brown. While the bread is still warm, drizzle with the remaining olive oil.

*Only use the small leaves from the rosemary sprig.

Enjoy this delightful rosemary focaccia as a delicious snack or a side dish to your favorite meal!