Aromatic Rosemary Olive Oil Focaccia

1. Activate the Yeast

Begin by dissolving the active dry yeast in 1.25 cups of warm water in a large bowl. This step is crucial as it activates the yeast, setting the stage for your dough to rise beautifully.

2. Mix Ingredients

Once the yeast is dissolved, add 3 tablespoons of olive oil and 3 tablespoons of chopped fresh rosemary. Gradually mix in 3 cups of all-purpose flour and 1 teaspoon of salt. Knead the mixture until the dough becomes soft and slightly tacky but not sticky.

3. Knead the Dough

Transfer the dough to a floured surface and continue kneading for 5 to 6 minutes until it is smooth and elastic. This kneading process develops the gluten, giving your focaccia its structure.

4. First Rise

Once kneaded, lightly oil a clean bowl, place the dough inside, and turn it to coat with oil. Cover the bowl with a dish towel and let the dough rise for about an hour, or until it has nearly doubled in size.

5. Shape the Dough

After the first rise, punch down the dough to release any air bubbles. Knead it a few more times on a floured surface, then roll it into a large circle. Transfer this circle to a greased cookie sheet.

6. Prepare for Second Rise

Using your fingers, poke holes all over the surface of the dough. Sprinkle the top with coarse salt and extra rosemary leaves, and brush generously with olive oil. Cover the dough with a dish towel again and let it rise for another 20 minutes.

7. Bake the Focaccia

Preheat your oven to 350°F (175°C). Once the dough has risen slightly, bake it in the preheated oven for 30 to 35 minutes, or until it is lightly browned and firm to the touch.

8. Cool Before Slicing

Let your focaccia cool for about 10 minutes before slicing. This resting period allows the internal structure to set, making it easier to cut and enhancing the overall texture.