[lt_recipe name=”Rosemary Sea Salt Focaccia Bread” print=”yes” image=”https://thedanareneeway.com/wp-content/uploads/2019/06/1af1b12b-d584-489a-91b7-9b31c0bf48b7-1440×1920.jpg” ingredients=”1 teaspoon granulated sugar;2 + 1/4 teaspoons active dry yeast;1/4 cup olive oil, plus and additional 3 tablespoons;1 teaspoon coarse kosher salt;4 cups flour, plus 1 cup for shaping and kneading;2 tablespoons dried rosemary;1 tablespoon thyme;2 teaspoons coarse sea salt;freshly ground black pepper, to taste;2 sprigs fresh rosemary” ]in a large mixing bowl, proof the yeast: dissolve the sugar in 1 1/2 cups of warm water (between 105 and 115 degrees). sprinkle the yeast over the water and allow to sit, without mixing, for about 5 minutes. the yeast should become foamy and start to bubble – this is how you know the yeast is alive and ready to use. if the water is too hot, the yeast will die and you’ll never to throw out the mixture and start over;;stir in olive oil and the teaspoon of kosher salt. slowly add in flour and mix until a soft and sticky dough forms. once formed, turn dough out onto a well-floured surface. the dough should be slightly sticky, but not unworkable. add flour to your hands and dough as needed. crush the rosemary and thyme in your hands work into the dough. knead for about 10 minutes;;coat the mixing bowl with about a teaspoon of olive oil and return the dough to the bowl. cover the bowl with plastic wrap and a dry kitchen towel. let rise in a warm area for an hour;;preheat the oven to 425 degrees fahrenheit. coat a baking sheet with a tablespoon of olive oil. spread dough to cover the bottom of the baking sheet. drizzle with the remaining olive oil and, using three fingers, make dimples all over the dough. top with sea salt, black pepper and fresh rosemary. bake for 20-25 minutes until golden[/lt_recipe]
