Rosemary Focaccia Bread

Bread Ingredients:

2 cups warm water
2 tsp active dry yeast
1/4 cup olive oil
2 tsp salt
4 tsp dried rosemary
4 to 5 cups flour (bread flour recommended)


Topping ingredients:

1/4 cup olive oil
1/3 cup grated Parmesan cheese
1/4 teaspoon coarse salt

1. In a large bowl or in the bowl of a mixer, dissolve yeast in water. Let sit and bubble for 10 minutes. 

2. After the yeast has bubbled add 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary.

3. Add flour, one cup at a time, kneading well after each addition. Stop adding flour when the dough pulls away from the side of the bowl and when it has a slightly tacky and a stretchy texture.

4. Knead well for 10 minutes by hand or for 5 minutes if using a mixer.

5. Cover and let rise until dough has doubled in size, about 45-60 minutes.

6. Lightly spray a cookie sheet (12×17 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.

7. Cover and let rise for 20-30 minutes.

8. 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 course salt.

9. Let rise again for 20 minutes while oven preheats to 400℉.

10. Bake on the center rack for 20 minutes or until top of bread is golden.

11. 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.

12. Assemble sandwiches with good quality mayo, havarti cheese, oven roasted turkey breast, crisp lettuce and sliced tomatoes. 

from Studio 5 Amber's Kitchen