Rosemary & Sea Salt Focaccia bread
Recipe type: inspired by Artisan Bread in 5 series by Hertzberg & Fran├žois
Prep time: 
Cook time: 
Total time: 
Serves: 4
It's been a busy day, but you really NEED some warm bread to serve with supper, STAT! Look at you--you've got a bucket of dough in the 'fridge so all is well. You can go from dough to hot focaccia bread in less than an hour. Boom, baby.
  • 3¼ cups warm water
  • 1 Tb kosher salt
  • 1-1.5 Tb yeast
  • ⅓ cup olive oil
  • 1 cup whole wheat flour
  • 6½ cups unbleached flour
  • rosemary--2 Tb fresh, 2 tsp dried
  1. Make dough--mix together water, salt, yeast, and olive oil in bucket or large bowl. (I use a large ice cream bucket, that holds a gallon and a pint.) Stir in flours until well incorporated, then let rise for about 2 hours or until the dough reaches the top of the bucket. Don't punch down. Refrigerate for a few hours, or overnight. (This dough can be used immediately after the rise, but will be easier to handle after some refrigeration.)
  2. On baking day: prepare an 8" round cake pan by pouring a couple Tbs of olive oil into the pan and smearing it around. (This recipe will make four focaccias this size, but for simplicity, I'll write this recipe for one.) Add a handful of rosemary to the bottom of the pan.
  3. Take a chunk of dough about the size of a large grapefruit and roll (or pat) to a size to fit your pan. Put in pan, drizzle and brush with olive oil, grind pepper and salt, and sprinkle with rosemary.
  4. Preheat oven to 400 degrees.
  5. Let focaccia rise about 30 minutes, then poke with your fingertips, and slide into the oven. After 15 minutes of baking, change position in oven to get an even bake. Let bake 5 more minutes, or until golden brown top and bottom. Best eaten hot!
  6. Wait for a line to form!!
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