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–+ servings

Rosemary Focaccia

This focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough. Rosemary and Thyme are used to flavor the oil prior to cooking.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 5 hours
Servings: 8 Servings
Ingredients Method Notes

Ingredients
  

Flavored Oil
  • 2 tbsp Fresh Rosemary Washed, Picked, Chopped
  • 2 tbsp Fresh Thyme Washed, Picked
  • 1/2 Cup olive oil
Dough - Hydrate
  • 450 gram Bread Flour
  • 350 gram AP Flour
  • 100 gram Whole Wheat Flour
  • 40 gram Salt
  • 625 ml Water Warm
Yeast - Bloom
  • 10 gram sugar
  • 40 gram Active Dry Yeast
  • 125 ml Water Warm

Method
 

Flavored Oil
  1. Wash and chop herbs Add oil Mash with fork Rest for 1 hour
Dough-Hydrate
  1. In a stand mixer add Flours and water Mix to a shaggy dough Cover and Rest one hour
Yeast - Bloom
  1. Mix warm water, sugar, and yeast Rest 1 hour
Assembly
  1. Add Yeast-Bloom to Dough-Hydrate, add salt, and kneed to a silky smooth texture Cover and rest one hour, or until doubled in size
  2. Add 2 tbsp of olive oil to bottom of 1/2 sheet pan and spread
  3. Fold dough into pan and spread; let rest 10 minutes and then stretch to fit pan
  4. Place sheet pan in oven and add a pan of hot water. Allow to rise for 1 hour
Baking
  1. Remove pan, water pan and dough from oven and heat oven to 450
  2. Drizzle with flavored oil; Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt
  3. Bake until deep golden brown. (25-35 Minutes) Cool in pan 5-10 minutes

Notes

I've used a mix of flours for taste and texture, (one could just use all strong flour), Bread Flour for gluten development, ap flour for lightness, and whole wheat for a taste kick.
I'll also add roasted garlic to my flavored oil, and may chop some oil cured kalamata olives as a topping.
One may also dust heavily with ground Parmesan cheese prior to baking for that cheesy bread taste and texture.

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