Description
A dimpled 9-by-13-inch yeast focaccia cut into twelve pieces.
Ingredients
Scale
- 4 cups All-purpose flour
- 1 2/3 cups Warm water
- 2 1/4 teaspoons Instant yeast
- 1 1/2 teaspoons Fine salt
- 1/4 cup Olive oil
- 2 tablespoons Fresh rosemary leaves
- 1 teaspoon Flaky sea salt
Instructions
- In a large bowl combine 4 cups flour, 2 1/4 tsp instant yeast and 1 1/2 tsp fine salt. Add 1 2/3 cups warm water and 2 tbsp olive oil. Mix into a sticky cohesive dough, cover, and rise about 75 minutes until noticeably expanded.
- Oil a 9-by-13-inch metal pan with 1 tbsp olive oil. Turn in dough and gently stretch toward corners, resting it briefly if it resists. Cover and proof about 35 minutes until puffy. Heat oven to 425°F near the end of proof.
- Drizzle remaining 1 tbsp olive oil over dough. Dimple deeply with oiled fingertips, scatter 2 tbsp fresh rosemary and 1 tsp flaky sea salt evenly. Bake at 425°F approximately 25–30 minutes until top and underside are golden and the center is baked through.
- Lift onto a rack and cool approximately 30 minutes before cutting twelve pieces. Record dough hydration, pan release, actual rise and underside color in the kitchen test.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 140 minutes, included in the total.
Untested estimate: 75-minute first rise, 35-minute pan proof and 30-minute cool; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 140 minutes
- Cook Time: 30 minutes
- Category: Breads
Nutrition
- Serving Size: One twelfth of the pan