Rosemary Focaccia

Name: Rosemary Focaccia
Yield: Makes 2 loaves (Each 9-inches round)
Cuisine: Italian
Ingredients: 1/2 cup (2 1/2 ounces/71 grams), unbleached all-purpose flour; 1/3 cup (2 2/3 ounces/76 grams), warm water (100-110 degrees F); 1/4 teaspoon, instant or rapid-rise yeast; 2 1/2 cups (12 1/2 ounces/355 grams), unbleached all-purpose flour, plus extra for shaping; 1 1/4 cups (10 ounces/284 grams), warm water (100-110 degrees F); 1 teaspoon, instant or rapid-rise yeast; 2 teaspoons, kosher salt; 1/4 cup, extra-virgin olive oil; 2 tablespoons, chopped fresh rosemary

Appetizers
Italian
Breads
Cookbook Collection

Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth-inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

SERVES Makes 2 loaves (Each 9-inches round)

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