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Tuscan Herb Focaccia Bread

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  • Author: Kimberly

Ingredients

Scale
  • 4 cups Bread Flour
  • 1 ΒΌ 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

  1. Sift the flour into a large mixing bowl and add the salt, stir together.
  2. 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.
  3. Place a damp kitchen towel over the bowl and leave in a draft-fee place to proof for 12-16 hours. Overnight is best!
  4. 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.
  5. Preheat oven to 425 degrees.
  6. 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.
  7. 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.

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