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Focaccia al Rosmarino | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: Makes 1 focaccia loaf.
Time Estimate: 12 Hours, including 11 hours unattended.
Storage Notes: Can be stored in a bread box or brown paper bag for up to 3 days.
Difficulty: Easy.

Rosemary focaccia is everything we love about bread: a crunchy, cratered crust with a pillowy soft center, robust enough for the sandwich treatment, and with a delicious herby flavor throughout. It does take a bit of time, but most of it is just proofing - plenty of time to plan all the ways you'll be enjoying it in the next few days.

Ingredients

      Directions
      • In a stand mixer bowl, whisk together flour, Rosemary Sea Salt, and instant yeast. 
      • Drizzle in 2 Tbs olive oil, and 2 1/4 Cups distilled room temperature water. 
      • Attach paddle, and mix on the lowest setting for about 5 minutes, until the mixture forms into a sticky, smooth ball.
      • Rest for 5 minutes, then mix again - this time with the dough hook - for 5 minutes.
      • Repeat.
      • Pour around 1 Tbs of olive oil on a smooth work surface, and place dough in the center. Stretch dough out into a long rectangle, then fold in half twice, alternating length & width.
      • Cover with a damp cloth, and rest for 30 minutes.
      • Stretch out into a rectangle again, and repeat folding.
      • Lightly oil a large rectangular tart pan, like this handsome one from Emile Henry, and stretch dough to fit as best you can. Don't worry if you can't get to all the edges at this time. Cover with saran and pop in the fridge overnight, or for 8-12 hours.
      • Remove from fridge, leaving saran on, and allow 4 hours for it come back to room temp and proof.
      • Using the tips of your fingers, press in rows of dimples into the dough, stretching out to meet the 4 sides as you do so.
      • Drizzle again with olive oil, and cover again for 1 hour.
      • Preheat oven to 450F.
      • Remove saran, and give your dough one final drizzle. It may seem like too much oil, but it will absorb as it bakes.
      • Generously season with Everything But The Avocado Toast, and pop in the oven for 15 minutes.
      • Turn 180° and cook a further 10 minutes.
      • Remove tart pan from oven, and allow focaccia to cool for 10 minutes before removing and slicing.

      If you'd like to acquire this handsome rectangular tart dish, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.

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