Smoked Rosemary Focaccia
Ready In: 3 hrs 30 mins
Yields: 12-16 slices
Ingredients
- 1 tablespoon active dry yeast
- 2 cups warm water (100 F)
- 1⁄2 cup olive oil
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons fresh rosemary leaves, chopped
Directions
- In a large bowl, stir the yeast into the warm water and let stand for apporx 10 min, until it starts to foam.
- Add the olive oil.
- Mix flour and salt in another large bowl.
- Add the liquid to the dry ingredients and mix until incorporated. Do the final incorporation by hand.
- Place dough in a lightly oiled large bowl, turning the dough to coat with oil.
- Cover the bowl with plastic wrap and place in a warm spot to rise until doubled in size, about 1 - 1 1/2 hours. Dough can be held at this point overnight in the refrigerator.
- Fold in the chopped rosemary and cover to rise again, about 1 hour.
- Preheat grill or wood oven to 425º-450ºF.
- Lightly oil a large baking sheet or a half sheet pan, line with parchment paper and oil the parchment lightly. This just makes it easier to get out of the pan after baking.
- Place the dough on the sheet and stretch to cover as much of the pan as possible.
- Dimple the top and stretch more.
- Cover with a clean damp towel and set aside to relax for 15 minute.
- Brush dough generously with olive oil and gently press oil into dough by dimpling again with fingertips.
- Place sheet pan of dough directly on the rack of the grill over direct heat or on the floor of wood oven.
- Bake until it is golden brown, approx 15 min on the grill, less in a wood oven.
- Remove from grill or oven, drizzle with a little olive oil, top with a little kosher salt and other favorite toppings.
- Cut into serving size squares or rectangles and serve.
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