Foccacia with Rosemary

I love making bread. I love watching the dough come to life, the simple few ingredients swelling into this doughy, sticky mess. Foccacia is a really fun bread to make because it's such a silly, runny dough. I am following the recipe from the definitive (in my mind) bread book: Rose Levy Beranbaum's The Bread Bible.


In a stand mixer, stir the flour and yeast.


Slowly drizzle in the water.


Doesn't it look soupy?


Beat on medium for about 20 minutes, or until it's just barely come together.


Pour into an oiled bowl and let rise for four hours, or until triple in size.


Lightly oil a sheet pan with olive oil.


Gently pour the dough into the pan. Try to be gentle - you don't want to lose the bubbles!


Carefully stretch the dough out to the corners. If it's too springy, let it relax for ten minutes and try again.


Cover with oiled cling film and let rise for an hour.


Carefully remove cling film. Dough should be very light and bubbly.


Drizzle olive oil, sprinkle with rosemary and sea salt.


Bake for 15 minutes or until golden. Nommm!!!!