Rosemary Focaccia Bread
In a bowl – place one cup warm water, 2 tsps. white sugar, 2 generous tsps. of active dry yeast. Let raise and then add, one cup water, 2 tsp. sea salt, 3 tbsp. olive oil and add 4 cups flour, mixing one cup in at a time. Stir until it is blended together, expect it to be a little wet. Place in a greased square pan, 10 by 8, spread it out over the bottom of the pan. Then pour some olive oil over the top and rub it in with your hands, cover the top, use about 1/8/ to 1/4 of a cup. Place in fridge overnight.
The next morning remove from fridge. Using your fingers push it down and spread it out in the pan. Let it sit for two or more hours. Then put your fingers in it to make dimples, top with sea salt, and a generous amount of dried rosemary, and grated cheese. (Parmesan, or cheese of your choice).
Bake at 425 for 25 minutes - until golden brown. Remove from oven and let cool. Remove from pan and cut into squares and serve with your favourite cheese board, or any meal.
Recipe by Laura’s Tastes 2022
Laura’s Tastes 2022
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