Olive and Rosemary Focaccia

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 cup Warm Water (about 105°F (40°C))
• 2 tsp Active Dry Yeast (proofed in warm water)
• 1 tsp Granulated Sugar (feeds the yeast)
• 3 tbsp Olive Oil (extra‑virgin for flavor)
• 1 tsp Salt (fine sea salt)

Instructions

1. Proof the Yeast

   In a small cup, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together sifted flour and salt until evenly distributed.

   Time: PT3M

3. Combine Wet and Dry

   Make a well in the flour mixture, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.

   Time: PT10M

5. First Rise (Bulk Fermentation)

   Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled, about 45 minutes.

   Time: PT45M

6. Shape the Loaf

   Punch down the risen dough, shape it into a loaf, and place it into a greased 9x5‑inch loaf pan.

   Time: PT5M

7. Second Rise

   Cover the pan loosely with the towel and let the dough rise again until it reaches the top of the pan, about 30 minutes.

   Time: PT30M

8. Bake

   Preheat the oven to 375°F (190°C). Bake the loaf for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

   Time: PT25M

   Temperature: 375°F

9. Cool

   Remove the loaf from the pan onto a cooling rack and let it cool for 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

34g

Fat

6g

Fiber

1g