1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast)
1 tablespoon sugar
5 cups all purpose flour, plus more for kneading
1 tablespoon - 3/4 teaspoon kosher salt, divided
3/4 cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
1 tablespoon chopped fresh rosemary, from several sprigs
Instructions
1. Combine the warm water, yeast and sugar in a small bowl; stir to
dissolve the sugar and yeast. Let sit about 10 minutes, until the
mixture is foamy. (This is called proofing the yeast, or making sure
it is active; if it doesn't foam, it's not fresh and won't work.)
2. In the bowl of a mixer fitted with a dough hook, combine the
flour and 1 tablespoon of kosher salt. Mix briefly on low speed to
combine. Add the yeast mixture and 1/2 cup of olive oil; mix on
low speed until the dough comes together, then turn the speed up
to medium and continue to knead for 5 to 6 minutes, until the
dough becomes smooth and soft. Give it a sprinkle of flour if the
dough is really sticky and tacky. Transfer the dough to a clean, very
lightly floured surface. Knead by hand briefly until the dough comes
together into a smooth ball.
3. Clean the mixer bowl if necessary (sometimes the dough will
come out entirely but sometimes a bit of dough might stick), then
coat the inside of the bowl with about 1 teaspoon of olive oil.
Return the dough to the bowl, flipping once so that both the top
and bottom of dough are lightly slicked with oil. Cover the bowl
with plastic wrap and put it in a warm, draft-free place until the
dough has doubled in size, 1-2 hours. (Hint- the warmer the spot,
the faster it will rise.)
4. Coat a 12 x 16 inches rimmed baking sheet with 1/4 cup of olive
oil. (It will seem like a lot, but that's what makes the bottom crispy.)
Plop the dough onto the prepared pan and begin pressing it out
with your hands to fit the size of the pan. Turn the dough over a
few a times to coat both sides with olive oil. Continue to stretch the
dough to fit the pan. Once the dough is stretched, spread your
fingers out and make impressions almost all the way through the
dough. Cover the pan with plastic wrap and place in the warm,
draft-free spot until the dough has puffed up and doubled in size,
about 1 hour.
While the dough is rising a second time, preheat the oven to 425
degrees F. Set the oven rack in the middle position.
Sprinkle the top of the focaccia with the remaining 3/4 teaspoon
kosher salt and rosemary, then lightly drizzle 1-2 teaspoons of
olive oil on top so it pools in the indentations. Bake until golden
brown, about 20 minutes.
Originally Submitted
11/21/2015
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