Name: Rosemary and Sea Salt Focaccia Bread
Yield: 12
Ingredients: 4 cups bread flour; 1 ½ cups warm water; 2 ¼ tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 1/3 cup olive oil; 2 tbsp fresh rosemary, chopped; Sea salt flakes

Recipe Title: Rosemary and Sea Salt Focaccia Bread

Brief Description: A classic Italian focaccia bread topped with fragrant rosemary and sea salt, perfect as an appetizer, snack, or side dish.

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

Ingredients:

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2. In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

3. Using a wooden spoon or your hands, mix the ingredients until a dough forms.

4. Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

6. Preheat the oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.

7. Punch down the risen dough and transfer it to the prepared baking sheet. Gently press the dough to spread it out to cover the pan.

8. Cover the dough with a clean kitchen towel and let it rise again for about 30 minutes.

9. Using your fingers, make dimples all over the dough. Drizzle olive oil over the top and sprinkle with chopped rosemary and sea salt flakes.

10. Bake the focaccia in the preheated oven for 25-30 minutes or until golden brown.

11. Remove from the oven and let it cool slightly before slicing. Serve warm.

Special Tips or Variations:

- You can customize the toppings by adding ingredients like olives, cherry tomatoes, garlic, or Parmesan cheese.

- For a richer flavor, you can infuse the olive oil with garlic and herbs before drizzling it over the dough.

- Leftover focaccia can be stored in an airtight container at room temperature for 2-3 days or frozen for up to a month. Simply reheat in the oven before serving.

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Rosemary and Sea Salt Focaccia Bread

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