THE BEST ROSEMARY FOCACCIA BREAD #dinner #healthyrecipes #easy #recipes #yummy

There's something stunning about watching batter rise and smelling the yeast, at that point at last winding up with a delightful portion toward the finish of a long procedure. In case you're new to bread making, focaccia bread is a simple bread to begin trying different things with. It has an exceptional chewy surface and is soaked with olive oil. Cut it into thick cuts and make yourself the most great flame broiled cheddar sandwich or panini, or simply dunk it into increasingly olive oil and balsamic vinegar. In any case, you'll love this tasty bread!

Starting in Italy, focaccia bread is a level yeasted bread that is heated in the stove at a genuinely high temperature. It's customarily beaten with crisp herbs, for example, rosemary or thyme, yet you can go insane with garnishes like caramelized onions or even a sweet tart cranberry combo.

I store focaccia directly on the counter in a resealable holder, albeit a Ziplock sack functions admirably as well. It will keep going for around 4-5 days at room temperature.

To solidify, wrap it firmly in cling wrap and seal it in a Ziplock pack. It's great in the cooler for as long as 3 months. Defrost it on the counter to room temperature before serving. It can likewise be heated up in the stove or warmed up in a sauté dish. Brush the tops and bottoms of the bread daintily with olive oil, at that point heat until brilliant.

Also try our recipe : ROASTED SPICED CARROT AND FETA STRUDEL #dinner #roasted #food #carrot #mushroom

INGREDIENTS

• 2 1/2 cups lukewarm water divided
• 2 tbsp active dry yeast 2 envelopes
• 3/4 cup olive oil divided plus 2 tbsp
• 6 1/2 cups all purpose flour
• 4 tsp salt
• 1/4 cup chopped fresh rosemary
• Flaky Sea Salt for garnishing

INSTRUCTIONS

1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
3. Combine the flour and salt in another bowl.
4. Add the water/oil mixture to the yeast and whisk together.
5. Add half of the flour and mix on low with the dough hook.
6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
7. Dust your work surface with some flour and dump the dough onto it.
8. Gently knead the dough into a ball shape.
9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
10. Cover with a towel and let rise for about one hour (first rise)

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