Rosemary Focaccia Bread

Steps

1. 1

   Measure 1½ cups warm water, ensuring it is no warmer than 110°F (43 °C) (43°C (109 °F)).

2. 2

   Add the honey to the water and stir to combine.

3. 3

   Add the yeast and gently mix it in. Set the mixture aside for 5–10 minutes, until a foamy layer forms on top.

   Start 10-minute timer
4. 4

   In a large bowl, measure the bread flour. Add the salt and whisk it into the flour.

5. 5

   Once the yeast mixture is foamy, add it to the flour along with ¼ cup olive oil.

6. 6

   Mix with a clean hand until a shaggy dough forms.

7. 7

   Turn the dough out onto a clean work surface and knead until smooth and stretchy without tearing, about 5 minutes.

   Start 5-minute timer
8. 8

   Wash the bowl, coat it with oil, and return the dough to the bowl. Spray or coat the dough with oil, swirl it in the bowl, then flip it over.

9. 9

   Cover the bowl with plastic wrap and let the dough rise for 1 hour, until doubled in size.

   Start 1-hour timer
10. 10

    Pour olive oil into the bottom of a 9×13-inch pan and spread it around with your hand.

11. 11

    Carefully remove the risen dough from the bowl, place it in the pan, and stretch it until it fills the pan.

12. 12

    Cover the pan with plastic wrap and let the dough rise while the oven preheats to 425°F (220 °C) (220°C (425 °F)). Do not put the covered dough in the oven during preheating.

13. 13

    Chop the rosemary sprigs.

14. 14

    Add more olive oil over the dough. The creator says they flip the pan to distribute it because they do not have a bottle for drizzling oil.

15. 15

    Add the chopped rosemary to the dough.

16. 16

    Sprinkle rosemary over the dough again, as stated at the end of the transcript.