Focaccia with Rosemary

Doreen Fish

By
@dfish

Yesterday I posted a recipe for an easy artisan bread that you can keep in the fridge for 9 days....today i used a 1/4 of the dough to make Focaccia...it is delicious and super easy!! Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
45 Min
Cook:
20 Min

Ingredients

1/4
recipe prepared easy artisan dough
2 Tbsp
olive oil, divided
1/2 tsp
kosher or sea salt
1 Tbsp
water
1 Tbsp
fresh rosemary leaves or 1/2 tbsp dried
2 c
hot water for your pan

Step-By-Step

1Place your dough on a floured work surface and dust very lightly with flour. Don't forget to flour your hands!! Lightly flour any sticky places.
Pour 1 tbsp of the olive oil into a8 inch square metal pan and brush the bottom and sides with the oil. Transfer the dough to the pan and pat to fit in.
2Mix together the 1 tbsp of oil with the salt a, add water and mix well. Brush the mixture over the bread, cover with a light towel and let sit for 40 mins.
3Put baking stone on the top rack and broiler pan on bottom rack. Preheat to 450 degrees. Just before putting bread into oven , using the handle of a wooden spoon dimple the bread at 2 inch intervals.Slide bread in pan onto baking stone. Quickly pull out bottom rack and add the hot water to pan. Close door and bake 20 - 27 mins until golden brown.
*Your oven may vary from mine....25- 27 mins in some cases.

About this Recipe

Course/Dish: Flatbreads
Other Tag: Quick & Easy
Hashtags: #olive, #oil, #rosemary, #salt