Family Chefmate: Rosemary Focaccia Bread

I have never made Focaccia bread before and wanted to try a new style of bread that was easy to prepare. This recipe for Rosemary Focaccia can be served for dinner or the next day for sandwiches for the kids lunches. Focaccia bread pairs up well with soup or stew during the cold winter months. If you don't like rosemary you can try a different topping such as oregano or olives. This recipe comes from the book Essentials Of Baking from Williams Sonoma. The only things I changed in this recipe was the salts and the flour.

Rosemary Focaccia Bread:
Pre-Oven: 450 degrees
Serves: 12

2 packages of active dry yeast (5 teaspoons)
1 3/4 cups warm water (100 - 110 degrees)
1 teaspoon sugar
3/4 cup extra virgin olive oil (divided)
5 cups bread flour
2 teaspoons iodized salt
2 teaspoon Kosher salt
3 tablespoons fresh rosemary leaves, chopped

In a small bowl, dissolve the yeast and sugar into the warm water (100 - 110 degrees). Allow the yeast mixture to sit for 7 minutes. This mixture should become foamy. If if does not throw the mixture out and start again. In a stand mixer, with the dough hook attachment add the bread flour, foamy yeast mixture, 1/2 cup olive oil, and iodized salt. Kneed the dough for 5-7 minutes on low. Add additional flour to keep the dough from sticking. If you don't have a mixer just place the foamy yeast mixture into a large bowl then add the flour, olive oil and salt. Mix the dough together by hand just until it comes together. Place the dough onto a floured work surface and kneed the dough by hand for 7 minutes. If the dough is sticky just use some additional flour to keep the dough form sticking to your work surface and hands. Place the dough in a lightly greased bowl that is covered by a towel or plastic wrap. Allow the dough to rise in a warm spot that is draft free for one to 1 1/2 hours or until it has doubled in size.

Punch the dough down. On a cookie sheet, evenly spread the other 1/4 cup olive oil on the bottom of the cookie sheet. Press the dough evenly into the pan. Cover and allow the dough to rest in a warm place for one hour.

Pre-heat the oven to 450 degrees. Dimple the entire dough with your finger tips leaving 1 inch spaces between dimples. Bake the focaccia for 10 minutes then remove from the oven and sprinkle the fresh rosemary leaves and kosher salt over the top of the focaccia. Then return the the oven and cook for an additional 10 minutes or until golden brown. Place the cookie sheet on a wire rack to cool. Cut into squares and serve warm.

Focaccia Dough: With Dough Hook