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–+ servings

Rosemary Focaccia

This truly is probably my FAVORITE recipe. Like, I would pick it as my last meal. 
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Course: Breads
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising time: 1 hour 45 minutes
Total Time: 2 hours 35 minutes
Servings: 16

Ingredients

Dough Ingredients

  • 2 cups warm water
  • 2 tsp active dry yeast
  • 1/4 cup olive oil
  • 2 tsp salt
  • 4 tsp dried rosemary
  • 4-5 cups bread flour

Topping Ingredients

  • 1/4 cup olive oil
  • 1/3 cup grated parmesan cheese
  • 1/4 tsp coarse salt

Instructions

  • In a large bowl or the bowl of a mixer, dissolve yeast in water.
  • Combine 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary. 
  • Add flour, one cup at a time, kneading well. Stop adding flour when the dough pulls away from the bowl and when it has a slightly tacky yet stretchy texture. 
  • Knead well for 10 minutes by hand or for 5 minutes if using a mixer.
  • Cover and let rise until dough has doubled in size, about 45-60 minutes. 
  • Lightly spray a cookie sheet (12x17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center. If the center is thinner than the outside, even it out using your hands. 
  • Cover and let rise for 20-30 minutes.
  • Use fingers to dimple the dough then brush with 1/4 cup olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and 1/4 teaspoon coarse salt. 
  • Let rise again for 20 minutes while the oven preheats to 400° F. 
  • Bake on the center rack for 20 minutes or until the top of the bread is golden. 
  • Take the bread out of the oven and let cool for 10 minutes, then let it continue cooling on a wire cooling rack for at least an hour. Then cut in half, and cut each half again top from bottom. 
  • Assemble sandwiches with good quality mayo, Havarti cheese, oven-roasted turkey breast, crisp lettuce, and sliced tomatoes.