Easy No Knead Rosemary Focaccia Bread Chef Lola S Kitchen Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt. bake. bake for 20 minutes, or until the dough is slightly golden and cooked through. serve. remove from the oven, and drizzle with a little more olive oil if desired. Instructions. place 4 cups all purpose flour and 4 teaspoons kosher salt in a large bowl and whisk to combine. place 1 1 2 cups warm water and 1 tablespoon barley malt syrup or honey in a small bowl and whisk to combine. sprinkle 1 packet active dry yeast over the top.
Some Recipes Stir to combine. combine warm water and 2 tablespoons olive oil in a liquid measuring cup. while the mixer is running on low speed, drizzle in the water mixture evenly. once all is drizzled in, stop and scrape the bowl to help bring the mixture together. knead on speed 2 for 5 minutes. Combine the butter, rosemary, garlic, salt, and pepper in a small bowl. gradually knead the butter and rosemary mixture into the dough. brush two jelly roll pans with olive oil. divide the dough in half and roll each portion into a rectangle, and place in the pans. cover and let rise in a warm place for 40 minutes. Set aside and allow to cool. 2 in a large bowl, combine the warm water, yeast, and sugar. stir a few times, then let it sit for 5 minutes. 3 add 1 cup of the flour and 1 4 cup of the infused garlic olive oil mixture to the bowl with yeast. stir 3 to 4 times until the flour has moistened. Instructions. prepare the dough: whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. cover and allow to rest for 5 minutes. add the remaining water, olive oil, salt, and 1 cup (130g) flour.
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