Product Flavor: Side Dishes, Tuscan Herb
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Tuscan Herb Focaccia Bread
Ingredients
Scale
- 4 cups Bread Flour
- 1 ¼ tsp fine salt
- 1 tsp instant yeast,
- 1 1/3 cups lukewarm water, between 98-100 degrees
- Pinehurst Olive Oil Co. Tuscan Herb Olive Oil
- A good pinch of Coarse Salt Sisters Pink Himalayan Salt
- A good pinch or two of Dried Rosemary
Instructions
- Sift the flour into a large mixing bowl and add the salt, stir together.
- Add yeast to the lukewarm water and wait for it to foam. Add to the flour mix and kneed with a mixer until you have a well-formed dough.
- Place a damp kitchen towel over the bowl and leave in a draft-fee place to proof for 12-16 hours. Overnight is best!
- In the morning, transfer your dough into a well-oiled (use Tuscan Herb Olive Oil) piece of parchment paper lining a smaller rectangle roasting pan. Spread the dough evenly to a thickness of about 2 inches. Rub the belly of the dough with Tuscan Herb Olive Oil. Leave in a warm place to proof for 2 hours.
- Preheat oven to 425 degrees.
- Drizzle the top of the dough with more Tuscan Herb Olive Oil. Using your fingertips, gently dimple the surface of the dough. Sprinkle with dried rosemary and Pink Himalayan Salt.
- Bake in the oven for 20-25 minutes, or until crisp and golden. Remove from oven and brush with additional Tuscan Herb Olive Oil. Remove from pan and cool on a wire rack for 10 minutes.