Rosemary Focaccia
Author: 
Serves: 1 large focaccia
 
A classic Italian bread, Rosemary Focaccia is a crowd-pleaser for any meal. Light, crispy and flavorful, it's a recipe you should have for your own collection.
Ingredients
  • 4–5 sprigs fresh rosemary
  • 30 g (2 tablespoons) extra-virgin olive oil, plus extra for drizzling
  • 500 g (4 cups) all-purpose (plain) flour
  • 330 g (1⅓ cup) water at 68°f (20°c)
  • 100 g (scant ½ cup) liquid sourdough starter (or 25 g [2 tablespoons] dry sourdough starter)
  • 7 g (2½ teaspoons) fresh baker’s yeast
  • 10 g (2 teaspoons) salt
  • Sea salt flakes for sprinkling
Instructions
KNEADING IN A STAND MIXER
  1. Put the flour, water, starter, yeast, and salt in the bowl.
  2. Knead with the dough hook for 5 minutes at low speed, then for 10 minutes at high speed.
  3. Add the rosemary and the steeping oil around 3 minutes before the end of the kneading time.
KNEADING BY HAND
  1. Put the flour on a work surface or in a mixing bowl and make a large well in the center.
  2. Pour in half the water, then add the starter, fresh yeast, and salt.
  3. Mix well, then add the rest of the water and knead until all the flour has been incorporated.
  4. Add the rosemary and the steeping oil.
  5. Knead the dough until it becomes smooth and elastic
  6. Shape the dough into a ball, cover with a damp cloth, and leave to rise for 2 hours.
  7. Midway through the rise, deflate the dough by folding it in half.
  8. By the end of the rising time it will have increased in volume.
  9. Put the dough in a shallow baking pan lined with parchment (baking) paper.
  10. Stretch the dough with your hands to make a flat piece that fills a 16 × 12- inch (40 × 30- cm) pan. Cover with a damp cloth and leave to proof for 1 hour 30 minutes
  11. Place a baking sheet on the bottom shelf of the oven and preheat to 450°f (230°c).
  12. Use the tips of your fingers to press small holes over the surface of the focaccia
  13. Pour a little oil into the holes and sprinkle with salt flakes.
  14. Just before putting the focaccia in the oven, pour 50 g (scant ¼ cup) of water onto the preheated baking sheet. Bake for 15–20 minutes.
  15. Remove from the oven, turn out the focaccia, and leave to cool on a wire rack.
Notes
The night before, remove the leaves from the fresh rosemary sprigs and mix them with the olive oil. Leave to steep overnight at room temperature.
Recipe by Honest Cooking at https://honestcooking.com/baking-at-home-with-chef-eric-kayser/