Focaccia bread is so versatile. You can enjoy it as a meal within itself. You can use it to make some really great sandwiches. You can easy use to as an appetizer or side when serving an Italian feast. No matter what you do, focaccia is a great bread to do it with. Here is my rosemary focaccia.
RECIPE: Rosemary Focaccia
Makes a Sheet Pan
Oven set to 425 degrees
6 ounces Water
2 teaspoons Yeast
12 Ounces Flour
1 lb flour
14 ounces water
2 teaspoons yeast
1/2 ounce Salt
1) Add the starter ingredients to a bowl and lightly stir to combine. Let sit in a warm location for 12-24 hours.
2) Using a mixer and a dough hook, add the rest of the flour, water, yeast, and salt to the focaccia. Beat into a dough.
3) Let rise for 30 minutes in a warm oven, around 80 degrees.
4) Press the dough into a well oiled sheet pan, and let rise again until dough in size.
5) Begin preheating the oven.
6) You can poke the bread now if you prefer that look to focaccia, but I skipped this step since I also wanted to use it as sandwich bread.
7) Brush the top of the focaccia with avocado oil and then sprinkle liberally with rosemary or your preferred toppings.
8) Bake until golden brown, and then remove and let cool on a rack.
9) This bread reheats well so if you don’t need a full sheet pan, slice when cool, wrap well in plastic wrap, and then in either foil or a freezer bag, and freeze until needed. Defrost and reheat in a 350 degree oven.