You'll get a RISE out of this AMAZING Rosemary Focaccia bread!  #livingthealleyway
Channel: LivingTheAlleyWay
Date: 2024-01-21

Making this focaccia bread is the YEAST you could do!   (...sorry folks, I let Michael write the title and intro...)  We show you how to make the easiest homemade rosemary focaccia bread EVER!  Golden and crusty.  Perfect for a holiday party or any day of the week.  Have it on the table in just a coupe of hours.

Thank you for watching and we appreciate each and every one of you!

Rosemary Focaccia Bread by LivingTheAlleyWay

Ingredients:

- 1 1/3 cup warm water - 110 degrees is optimal
- 2 teaspoons agave nectar or sugar
- 1 package active dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaky sea salt, plus extra for sprinkling
- 2 sprigs fresh rosemary, finely chopped - or 2 teaspoons dried rosemary (can substitute almost any herb: thyme, parsley, sage, cilantro, dill, tarragon, etc.)


Instructions:

- Proof the yeast by adding warm water (110 degrees is best) to the mixer bowl (measure the temperature with a kitchen thermometer - link below)
- Add add the yeast and sugar to the bowl
- Stir well to combine
- Let the yeast and sugar sit in the water for about 5 minutes until foamy
- Set the mixer to low speed and attach the dough hook to the mixer
- Add the 1/4 cup olive oil
- Add the 3 1/2 cups all purpose flour a little at a time
- Add the 2 teaspoons flaky sea salt
- Add the dough hook to the mixer
- Turn the mixer up to medium low
- Knead for at least 5 minutes
NOTE:  If you don't have a stand mixer with a dough hook, it is perfectly fine (and fun!) to knead the dough by hand
NOTE:  If the dough is too sticky and isn't pulling away from the sides of the bowl, add another tablespoon or two of flour
- Remove the dough from the mixer onto a lightly floured surface
- Use your hands to gently shape the dough into a ball (flour your hands if the dough is sticky)
- Lightly grease the mixer bowl 
- Return the dough ball to the bowl
- Cover with a clean kitchen towel
- Let the dough rise for the FIRST time in a warm place for 1 hour
- Turn the dough out of the mixer bowl onto a lightly floured surface
- Using a rolling pin, roll the dough into a large circle or rectangle until the dough is about 1/2 to 1 inch thick
- Cover the dough again with the kitchen towel 
- Let the dough rise for the SECOND time for about 20 minutes
- Preheat the oven to 400 degrees
- Remove the kitchen towel and carefuilly transfer the dough to a large partment-line cooking sheet
- Use your fingers to poke deep dents all over the surface of the dough being sure to push all the way down to the baking sheet
- Drizzle a generous 2 (or more) tablespoons of good olive oil all over the prepared dough
- Sprinkle the rosemary all over the surface of the dough
- Sprinkle the flaky salt all over the surface of the dough (if you don't have flaky salt, any kind of salt will do)
- Bake the focaccia for approximately 20 minutes, or until the dough is slightly golden and cooked through
- Remove from the oven and drizzle with a little more olive oil and/or salt, if desired
- Serve warm

Enjoy!


Links to cool products used in this video:

Rapid Rise Yeast Packets:  https://amzn.to/3RA3lXy
White Plastic Bench Scraper:  https://amzn.to/486pSke
Parchment Paper:  https://amzn.to/3RdEnvN
Kitchen Aid Stand Mixer:  https://amzn.to/493BbKm
French Rolling Pin:  https://amzn.to/3u8pWBx
Large Cookie Sheets:  https://amzn.to/48FOuRn
Chosen Foods Avocado Oil:  https://amzn.to/3OdpIjD
Infrared Kitchen Thermometer:  https://amzn.to/3u0oGAA
Kamikoto Knife Set: https://amzn.to/3OaQ3Pc


#livingthealleyway

Timecodes:
00:00 - Intro
00:33 - Ingredients
00:37 - Blooming the yeast
01:17 - Adding the dough ingredients
02:19 - Kneading the dough
03:33 - Forming the dough ball
04:21 - Oiling the mixer bowl
04:49 - Transferring the dough ball to the mixer bowl
05:26 - FIRST dough rise
05:36 - Sticky dough nails
05:49 - Rolling out the focaccia bread
06:48 - Transferring the focaccia dough to the cookie sheet
07:32 - SECOND dough rise
07:41 - Chopping the rosemary
08:53 - Prepping the focaccia
09:40 - Adding the oil and salt to the prepped focaccia
10:39 - Baking the focaccia
10:50 - Taking focaccia out of the oven
11:02 - Taste test
12:29 - Outro
13:15 - Bloopers

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#umitechef
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