Small Batch Rosemary Focaccia
Small Batch Rosemary Focaccia is a great little focaccia recipe adapted from a book called Small Batch Baking.
Servings 4
Cost 5
Ingredients
- ½ cup very warm water (110 degrees)
- 1 ⅛ teaspoons yeast, active dry or instant
- 1 teaspoon sugar (4 grams)
- 1 ¼ cups bread flour or all-purpose (170 grams)
- ¾ to 1 teaspoon kosher salt (such as Morton)
- 1 teaspoon rosemary (optional) chopped plus more for top (or ¼ teaspoon dried)
- 2 tablespoons olive oil
- Cornmeal for baking sheet Can just use parchment if desired
- 2 tablespoons grated Parmesan cheese
- Extra olive oil
- Sliced olives
Instructions
- In a glass measuring cup or small bowl, stir together warm water, active dry yeast and sugar. Let sit until bubbly and foamy (about 5 minutes). If using instant yeast, you can add it directly to the flour, but you'll need to use warmer water -- about 120 to 125 degrees.
- In a mixing bowl, stir together flour, salt and rosemary. Add yeast mixture to flour and stir well. Stir in olive oil.
- Knead the dough until smooth and elastic. You can do this by hand on a surface dusted with flour or better yet, use a stand mixer with the dough hook attached. Even though this is a small batch recipe, I prefer to use the stand mixer. A food processor with a dough hook also works.
- Place dough in a bowl coated with olive oil (or you can just leave it in the stand mixer bowl). Cover with dish towel and let rise for 45 minutes.
- Place cornmeal on a cookie sheet (or just line it with parchment or nonstick foil). Turn dough onto cornmeal and form into a 6 inch circle.
- Cover loosely with a piece of greased plastic wrap or with an inverted mixing bowl and let rest for about 30 minutes. Make some indentations using the handle of a wooden spoon. Brush with extra olive oil. Sprinkle with cheese, extra rosemary and olives if using.
- Bake at 400 degrees for about 18 to 22 minutes.
Notes
¾ of a teaspoon is plenty if you are using Morton kosher or table salt. If you're using a very coarse salt like Diamond or another coarse sea salt, you'll probably want to use a teaspoon.
