Kneaded Rosemary Focaccia with All-Purpose Flour
A thick, same-day rosemary focaccia with a briefly kneaded all-purpose flour dough, two rises, and an oiled pan.
Ingredients
Dough
- 2 cups warm water 105–110°F
- 1 7-gram packet active dry yeast about 2¼ teaspoons
- 5 cups all-purpose flour spooned and leveled; about 600–625 grams
- 1 tablespoon salt
- ¼ cup olive oil
Pan and Topping
- 1 teaspoon extra olive oil for the bowl
- 2 tablespoons extra olive oil for the pan
- 1 tablespoon extra olive oil for the surface
- 1 tablespoon fresh rosemary leaves finely chopped; woody stems removed
- ¼ teaspoon coarse salt optional surface sprinkle
Instructions
- Stir active dry yeast into 2 cups water at about 105–110°F. Rest 10 minutes until active, then mix in flour, tablespoon salt, and ¼ cup oil. Knead gently for 5–8 minutes until more elastic but still tacky.
- Coat a bowl lightly with 1 teaspoon extra oil, add the dough, cover, and let rise for 60–90 minutes or until roughly doubled.
- Oil a 9-by-13-inch metal pan with 2 tablespoons oil. Transfer dough and stretch gently toward the corners. If resistant, rest 10 minutes before stretching again. Cover and allow 30–45 minutes more until puffy.
- Heat the oven to 425°F. Drizzle 1 tablespoon oil over the dough and press oiled fingertips into it to make deep dimples without tearing through. Scatter chopped rosemary and optional ¼ teaspoon coarse salt over the surface.
- Bake for 20–25 minutes until golden above and beneath, extending if needed for a fully baked center. Transfer to a rack and cool 10 minutes before cutting into 12 pieces.
Notes
The estimate includes up to 90 minutes of first rise, 45 minutes of pan rise, yeast activation, and initial cooling. An extra relaxation rest or cool kitchen extends the schedule.