Rosemary Focaccia Recipe
Make this Rosemary Focaccia recipe to celebrate the feast day of Saint Gemma Galgani. Click the button below if you would like to learn more about this saint and why we celebrate this feast day.
- 3 ½ cups All-Purpose Flour
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 package Fast Acting Yeast
- 1 cup Water
- 2 Tablespoons Oil
- 1 Egg
- 3-4 Tablespoons Olive Oil
- 1 Tablespoon Fresh Rosemary, chopped
- ½ Tablespoon Coarse Salt
- In a large bowl, combine 1 cup of the flour, sugar, salt, and yeast. Mix well.
- In a small saucepan heat water and oil until very warm (approximately 120°F).
- Add warm liquid and egg to flour mixture.
- Blend at low speed until moistened. Increase to medium speed and beat for 2 minutes.
- Slowly add in an additional 1 ¼ cups flour until the dough pulls away from the sides of the bowl.
- On a floured surface turn out the dough and knead in ¾ cup of flour until the dough is smooth and elastic.
- Cover and let rest for 5 minutes.
- Place dough on a greased rimmed half sheet pan and press into a 12 inch oval.
- Cover loosely and let rise in a warm place for approximately 30 minutes, or until light and doubled in size.
- Preheat oven to 400°F.
- Uncover dough and use fingers to gently press dough to outer edges of the pan making indentations throughout.
- Drizzle 3-4 tablespoons of olive oil on the top of the dough.
- Sprinkle evenly with rosemary and coarse salt.
- Bake at 400°F for 20-25 minutes or until golden brown. Immediately remove from the pan to cool on a wire rack.