Rosemary Focaccia

This is a recipe from the Stanley Tucci cookbook. I made this as a trial run for my cookbook dinner for next week.

Ingredients
 
1 package dry yeast
2 ¼ teaspoons sugar
1/2 cup warm water
2 c all-purpose flour
2 c bread flour
4 t kosher salt [divided]
1 c milk
5 T oil, plus more for oiling the bowl
Leaves from one 5-inch fresh rosemary
 
Directions
 
In a measuring cup, stir the yeast, sugar and warm water. Set aside for 5 minutes.
 
In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose and bread flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed until the dough has come together and is smooth, about 5 minutes.
 
(To mix by hand: Combine the all-purpose flour, bread flour and the 2 teaspoons of salt in a large bowl. Make a well in the center of these dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead until the dough has come together and is smooth, about 8 minutes.)
 
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover tightly with plastic wrap, and drape a dish towel over the bowl. Set aside in a warm place and allow to double in size, about 2 hours.
 
Lightly grease a large baking sheet (about 9 x 15-inch). Gently punch down the dough. Place it on a baking sheet and roll it out to fit evenly on the sheet. Cover with a dish towel and the dough to rise for 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 2 teaspoons salt and the rosemary leaves. Bake until golden brown, about 30 minutes. Allow to cool slightly before slicing and serving warm.
 
Variations
 
Before baking, top the focaccia with any combination of the following ingredients:  1/4 inch thick slices ripe plum tomatoes, 24 pitted Kalamata olives, 1/4 cup very thinly sliced red onion, 1/4 cup crumbled goat cheese; 1/4 inch thick slices peeled eggplant; 1/4 inch  thick slices zucchini; 1/4 inch thick slices peppers; 1/3 cup pesto.
 
For a sweet variation on this recipe, gently 1 cup dried fruit such as raisins, cherries or blueberries, or 1 cup chocolate chips; into the rolled and risen focaccia. Brush with 3 tablespoons melted butter and bake.
  

  

  

  

My Notes
 
I mixed by hand, as I didn't have an electric mixer.

The dough more than doubled the size. Next time check at 1 hour 40 minutes.
 
I used a 10 x 15 baking sheet.
 
I used a teaspoon of kosher salt on the top.
 
I added Kalamata olives and red onions with the rosemary.  Next time I won’t slice the onions so thinly.
 
Next time I’ll check the bread in the oven at 20 minutes. I looked through the oven door and it didn’t seem baked long enough. It came out a little more than golden brown, but it came out very good.
 
I served with some olive oil for dipping.

26 June 2024:

I made this again for tonight's cookbook dinner. I added sliced cherry tomatoes along with red onion, Kalamata olives and rosemary. It came out great.