As we sit in the airport waiting to leave Italy, I remember that I typed this up 2 weeks ago, and then totally forgot to post it in the hustle and bustle. Enjoy!

I’ve made this bread three times before we left, and it’s turned out differently every time. I can’t figure out why, maybe it’s sensitive to heat? Who knows. It’s simple to do, and packs a great flavor punch. You can put Parmesan on top, or more herbs, but I like to keep it simple with my big flaky salt. I like to make this for gatherings along with a dip or two (I love buffalo chicken dip or spinach artichoke) for people to munch on.

Rosemary Focaccia

• 1 3/4 c warm water
• 1 packet active dry yeast
• 1 tbsp sugar
• 5 cups all purpose flour
• 1 tbsp salt
• 1/2 c olive oil (use the good stuff here!!)
• freshly chopped rosemary
• 1 1/2 tsp kosher salt
• 1/3 cup lukewarm water
• flaky salt

In a measuring cup, add your water, yeast, and sugar. Stir to dissolve and let it sit for about 10 minutes until it is foamy. You’re just making sure your yeast is good!

While your yeast is proofing, combine flour and salt into a mixer with the dough hook. Mix it on low to combine, then add in your yeast mixture and 1/2 cup of olive oil. When that starts to combine, I add my rosemary. This mixture mixes on low until the dough comes together, and you’ll have to scrape the sides of the mixer with a spatula because the dough hook tends to leave big pockets of flour on the sides and the bottom. When it’s combined, up the speed to medium and kneed for 5-6 minutes. If it is still sticky add more flour.

Take the dough out to a lightly floured surface and kneed for a few more minutes until it is in a smooth ball. Rinse out the mixing bowl and then coat in olive oil. Place your dough into the bowl again, turning a couple times to distribute the oil all over. Cover and let it rest for an hour or 2.

Once the dough has doubled in size, oil a large 11×17 inch pan with olive oil. I mean really oil that pan. Transfer your dough onto the pan and start spreading it out with your hands until it reaches the end of the pan. Flip it over and continue to stretch. You want oil all over this bread. I like to let it rest for about 30 minutes, going over and occasionally pulling it back out.

Once the dough is pressed out, spread your fingers and create small dents all throughout the dough. You aren’t making holes, just little impressions. You’ll create a brine from the 1/3 c warm water and 1 1/2 tsp salt in a small bowl and pour all over the top of the bread. This brine will sit on top of the bread for about 30 minutes-1 hour.

While the brine is sitting, preheat your oven to 425. I heat up another 11×17 inch pan in the oven to cook the bread on, as I’ve found the bottom gets soggy if you cook it in the oil and the brine. When the dough has rested and the oven has heated, pull out the heated baking sheet and transfer the dough from the oil pan to the hot baking pan. Then sprinkle flaky salt all over the top, and bake for 20 minutes.

Let it cool on a wire rack for a while before cutting up and eating. Enjoy!