Italian Bread

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Italian Bread
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2 h.
ready in 2 h. 25 min.
Ready in


Dough (enough for one thick focaccia)
2 teaspoons active dry yeast
1 ½ cups warm water (100 to 105 degrees)
3 ½ cups unbleached all-purpose flour
½ cup Whole wheat flour (optional; use all white flour if desired)
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons fresh rosemary (minced)
2 cloves garlic cloves (minced)
5 tablespoons extra virgin olive oil (approximate)
coarse Sea salt
1 tablespoon fresh rosemary (minced)
½ cup pitted Kalamata Olive (optional)
How healthy are the main ingredients?
olive oilolive oilrosemarygarlic cloverosemarysalt

Preparation steps

Dissolve the yeast in about 1/4 cup of the warm water and let proof for about 10 minutes.
Mix the flours and make a well in them. When the yeast has proofed (yeast begins to form), pour it into the well with about half of the remaining water. Gradually stir the water and yeast into the well. Add the olive oil and salt, and the rest of the water and stir to blend. Turn the dough out onto a marble or board dusted with flour. Gather the dough and knead it, adding flour if necessary. Sprinkle the chopped rosemary over the dough, fold it over, and knead it into the dough. It should be soft and lively after 7 or 8 minutes.
Let the dough double in bulk in a lightly oiled bowl. It is ideal to do this first rise in the refrigerator overnight, but it is not necessary. Punch the dough and pat it into a rough rectangle with your hands. Let rest, covered with a towel, on a lightly floured surface for 20 minutes, or until the dough is at room temperature if it has been refrigerated.
Stretch the dough gently with your hands on a baking pan sprinkled lightly with cornmeal. Let the dough rise in a warm place, covered, for about 15 minutes, before topping or filling and baking.
Preheat the oven to 450 degrees F, with a baking stone, if you have one, on the bottom rack.
Once the focaccia dough has risen on the baking sheet, take your fingers, spreading them wide, and gently press down on the dough to make indentations all over the top of the focaccia.
Place garlic in a shallow dish and add about 3 tablespoons of the olive oil. Brush the dough with the olive oil and garlic, letting some collect in the indentations. Sprinkle rosemary over the dough.
Place the baking sheet directly on the baking stone or on the middle rack of the oven. Bake for about 25 minutes. When the focaccia is done, it will be golden on the edges and crisp on the outside. Remove from the oven and brush with the remaining olive oil, especially on the outer crust. Sprinkle generously with salt. Garnish with olives (optional). Cut and serve warm.