It’s been raining here a lot these days which brings soup into the dinner plans. Nice hearty warm soup needs a partner, and that today is Rosemary Focaccia .
1 1/4 cups boiling water
4 tablespoons chopped fresh rosemary, divided
1 tablespoon honey
1 tablespoon garlic, minced
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour
1/4 cup olive oil, divided
1 teaspoon salt
1 teaspoon water
1 large egg yolk
1 teaspoon sea salt or kosher salt
4 garlic cloves, chopped
In a glass measuring cup, combine boiling water, 2 teaspoons rosemary, honey, and minced garlic. Let it cool to 100° to 110°. Pour the mixture into the bowl of a stand mixer and sprinkle yeast over the mixture. Let stand 5 minutes (proof the yeast)
Add flour, 2 tablespoons oil, and 1 teaspoon salt to the mixture. Attach the dough hook to the stand mixer and knead until smooth and elastic , which is about 10 minutes. If dough is sticky, add 1 tablespoon of flour at a time until smooth. Don’t over knead.
Transfer dough to a well oiled bowl and cover with plastic wrap. Let rise in a warm place for 45 minutes or until doubled in size. Do not rush this rising time.
Punch dough down. Spray a baking sheet with cooking spray and pat dough into a 14 x 12-inch rectangle on the prepared baking sheet. Do not roll this dough out. Cover and let rise 20 minutes or until doubled in size.
Preheat oven to 350º.
In a small bowl, combine 1 tablespoon olive oil, water, and egg yolk; set aside. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Brush egg mixture over dough. *You will not use up the egg mixture, just use enough to brush the top of dough and discard the rest of mixture.* Drizzle with remaining 1 tablespoon oil. Sprinkle with remaining rosemary, sea salt, and chopped garlic.
Bake at 350° for 22-25 minutes or until lightly browned. Remove from pan; cool on a wire rack.