Homemade Focaccia with Sea Salt and Rosemary

Focaccia

3 ½ cups 00 Flour or unbleached flour

1 packet instant yeast

1 ½ teaspoons sea salt for dough, more for topping

1 1/2 cups warm (100 degree) water, plus extra as needed

Extra-virgin olive oil for the bowl

2-3 tablespoons freshly chopped rosemary

3-4 tablespoons extra virgin olive oil for top of focaccia

Drizzle thick balsamic vinegar

Making the dough:

Place the flour, yeast, and salt in the bowl or use a food processor and pulse. With the machine running, add enough warm water to make soft dough that does not stick to the sides of the processor bowl; pulse for 30-45 seconds. If the dough is dry, add a little more water. When you have dough a formed, transfer to a lightly floured surface. Knead 5-8 minutes until the dough bounces back at the tough using your thumb. Shape into a ball and place in a lightly oiled bowl; cover with a kitchen towel. Allow the dough to rest and rise at room temperature 2-3 hours.

Baking the dough:

When you are ready to bake the focaccia, preheat the oven with a baking stone if available to 500F. It’s best to bake at the convection setting.

Drizzle a little oil on a baking sheet if you don’t have a baking stone.  Stretch the dough  on the baking sheet.  If the dough is not relaxed the dough may not stretch.  Just leave the semi-stretch dough on the baking sheet and cover again with a kitchen towel for about 30-45 minutes.  Uncover and stretch the dough again, it should stretch easily. You do not need to stretch the dough perfectly to fit the shape of the baking sheet, rustic is better!

Once the dough is stretched on the baking sheet, drizzle the olive oil all over the focaccia, sprinkle with sea salt and fresh rosemary.  Transfer the focaccia to the hot oven and bake about 15-20 minutes until the dough is golden on the bottom and lightly golden on the top. Remove from oven and baking sheet and cut into squares.  For a delicious finish, drizzle an aged or thick balsamic on top.

 

00 flour

Tip: if the dough is still a little sticky when removed from the bowl or processor, sprinkle some flour on the surface and knead the flour in. Keep repeating this process until you have supple dough. 

 

Fig Marmalade or Preserve

I love adding fig preserve on top of the focaccia when it comes out of the oven hot, and then serving it as a dessert with a small scoop of vanilla bean ice cream. Enjoy!