Focaccia with Olive Oil and Rosemary

The other day I went to the grocery store to pick up a few things. As I walked through the baking aisle I grabbed some flour and then saw several small yellow packets to the right of the flour that were staring me down - saying buy me, buy me. Should I? Shouldn't I? I don't know. If I buy those small yellow packets, will they just sit in my pantry unused until years later when I notice the expiration date has passed and I have to throw them out? Or will I use them? I stood there.....staring at the yellow packets. Then I picked them up and tossed them in the cart and scooted along.

That was just two days ago and I'm proud to say I used those little yellow packets today. What's inside those little yellow packets? Yeast! I've never baked with yeast before and have never even considered it. Yes, it's true, I am a yeast virgin. Honestly, if a recipe called for yeast I would immediately skip it. Next. But not today. I wanted to get over this weird aversion I had to yeast and was immediately seduced by the mouthwatering picture of the focaccia in my cookbook.

I have to say I really enjoyed the experience of making my own bread. I liked the idea of really using my hands to make something. As I kneaded the dough, I couldn't help but think about the days before you could conveniently purchase sliced bread at the store. I can't imagine the women who used to bake bread on a daily basis. Things have changed so drastically in our society, some for the better and some probably not. I know this may seem a little melodramatic for baking focaccia but it really was an experience for me rather than something to cross off my To-Do list. If you haven't made bread before and have never used yeast, don't be afraid. It really was very simple, very rewarding and all you need is a little time.

The taste of this focaccia was delicious. There are very few ingredients but they are used very well. I could taste the olive oil in every bite and loved the flavors of the kosher salt and rosemary. I topped my focaccia with a bruschetta which complimented it very well. So well in fact that I was so full I couldn't eat dinner. But, if you have more restraint than I, this focaccia would pair perfectly with Tomato Soup or Tomato Sauce. Mmm mmm good.

I took a lot of pictures to show a step by step process just to prove how simple it really is. Enjoy!

Focaccia with Olive Oil and Rosemary

taken from Nordstrom Friends and Family Cookbook

serves 6-8

2 packages (4 ½ tsp) active dry yeast

2 cups warm water (105 to 115 degrees F)

1 TB sugar

5 1/3 cups unbleached all-purpose flour

2 ½ tsp kosher salt

½ cup extra-virgin olive oil

1 tsp chopped fresh rosemary

Freshly ground black pepper

In a bowl, using a wooden spoon, stir together the yeast, water, sugar, and 2 tablespoons of the flour. Let stand until foamy, about 10 minutes.

In a large bowl, stir together 5 cups of the flour and 1 ½ teaspoons of the salt, then form a well in the center. Pour the yeast mixture into the well along with 2 tablespoons of the olive oil. Stir with a wooden spoon, incorporating the ingredients until a soft dough forms. Use floured hands to mix the dough when it becomes too stiff to work with a spoon.

Dust a work surface with half of the remaining flour (about 1 ½ tablespoons). Turn the dough out onto the work surface and knead 10 minutes, adding the flour if the dough becomes sticky. When the dough is smooth and elastic, shape it into a ball and place it back into with 1 tablespoon of the olive oil. Turn the dough once to coat. Cover the bowl with a damp cloth and allow the dough to rise in a warm place until doubled in bulk, 30-45 minutes. Punch down the dough, cover, and allow to rise again until doubled in bulk, about 35 minutes longer.

Use 1 tablespoon of the oil to grease an 11 x 15 inch rimmed baking sheet. On a lightly floured work surface, spread and press the dough flat until it is about the same size as the baking sheet. Place in the prepared pan. Cover with plastic wrap and let rise until doubled, about 15 minutes. Poke firmly into the dough, making a pattern. While the dough is completing its final rise, position a rack in the middle to upper two thirds of the oven and preheat to 425 degrees F.

Sprinkle the dough with the rosemary, the remaining 1 teaspoon salt, and pepper. Drizzle evenly with the remaining 4 tablespoons olive oil. Bake until golden brown, 18-22 minutes. Serve piping hot.