Rosemary and sun-dried tomatoes bring depth to this traditional focaccia.
Add it to your appetizer menu or cut it into large rectangles and halve to make incredible sandwiches.
Use your CPM800 stand mixer for best results.
Rosemary and Sun-dried Tomato Focaccia
Ingredients:
4½ tsp (14 g) active dry yeast
½ c (120 ml) warm water (105–110°F [41–43°C])
¼ tsp (1 g) granulated sugar
6¼ c (794 g) bread flour
2½ c (120 ml) water, room temperature
½ c (80 g) julienned oil-packed sun-dried tomatoes
1 Tbsp (9 g) kosher salt, plus more for sprinkling
2 Tbsp (28 ml) extra-virgin olive oil, plus more for oiling
1½ Tbsp (3 g) chopped fresh rosemary
1 tsp (3 g) Maldon or finishing salt
Instructions:
1. In a small bowl, whisk together yeast, ½ cup (120 milliliters) warm water, and granulated sugar. Let stand until foamy, about 5 minutes.
2. In the mixing bowl of theCPM800 stand mixer fitted with the dough hook,add flour and 2½ cups (600 milliliters) room temperature water. Scraping down the bowl as needed, beat on low speed until blended and the sides of the bowl are clean.
3. With the mixer on low speed, add the yeast mixture and beat until blended. Add sun-dried tomatoes and kosher salt. Gradually increase the speed to medium. Beat until the dough becomes a thick batter.
4. Grease a large bowl and scrape the dough into the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 30 minutes.
5. Generously grease a 17.25-by-11.5-by-1-inch (44-by-29-by-3-centimeter) baking pan. Punch down the dough, oil your hands, and pat the dough into the prepared pan. To make the dough more even, fold the dough back to the center of the pan in thirds. Turn the dough sideways in the pan and pat it out to cover the pan again. Sprinkle the dough with rosemary and kosher salt..
6. Cover the pan with oiled plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour..
7. Preheat the oven to 450°F (230°C) with a rack set in the lowest position. Using well-oiled fingertips, press the dough firmly to make dimples all over the dough. Drizzle the top of the dough with 2 tablespoons (28 milliliters) olive oil and sprinkle with finishing salt.
8. Bake until golden brown, 20–25 minutes. Let cool in the pan on a cooling rack for 5 minutes. Using a spatula, remove the bread from the pan to a cutting board. Serve warm, if desired. Yields about 18 servings.
