2teaspoonsinstant yeast, (you can also use active dry yeast)
¼cup(60 mL) extra virgin olive oil
4 ½cupsto 5 cups (562 g to 625 g) all purpose flour*
3tablespoons(45 mL) extra virgin olive oil,, plus 2 tablespoons for greasing pan
2garlic cloves,, minced
2-3Tablespoonschopped fresh rosemary,
Make the dough: In the bowl of a stand mixer, whisk together 1 cup warm water and instant yeast. Let sit 5 minutes. Add remaining 3/4 cup warm water, 1/4 cup extra virgin olive oil, 2 teaspoons honey, 1 1/2 teaspoons salt and 1 cup all purpose flour. Mix together on low speed with the dough hook attached until combined, about 30 seconds. Add 3 1/2 more cups of flour and knead on low speed for 5 to 8 minutes. If the dough is sticking to the sides of the bowl, add more flour (up to 5 1/2 cups). The dough should be soft and bounced back when press gently with one of your fingers (dough should not stick to your fingers easily).
Let the dough rise: Transfer the dough to a large, lightly oiled bowl. Cover with a clean kitchen cloth and let it rise in a warm spot (I leave mine on the counter in the summer or by a sunny winder in the winter). Let dough rise for 1 to 2 hours or until doubled (even tripled) in size.
Shape the dough: Punch the risen dough down and set aside. Use 2 tablespoons olive oil to generously grease a 12-inch by 17-inch baking sheet with a 1 inch rim. Place dough on the baking sheet and use your hands to gently pull the dough until if fits to the edge of the pan. Do not rip the dough. If it keeps bouncing back to its original size, cover it with a clean kitchen cloth and wait 10 minutes for the gluten to settle. It should be easier to pull the dough to the edge of the pan now. Reference the video below for visual aid.
Let the dough rest: Tightly cover the pan with aluminum foil (or plastic wrap) and place it in the refrigerator for 1 hour. You can keep it in the refrigerator for up to 24 hours. The longer it rests the better the flavor!
When ready to bake the bread, remove the pan from the refrigerator and let it rest at room temperature while the oven preheats and you make the topping. Preheat oven to 450° F.
Prepare the topping: In a small bowl, whisk together the 3 tablespoons extra virgin olive oil, rosemary and minced garlic. Set aside.
Use your fingers to gently press into the dough (it may have risen a bit when it came to room temperature). Have fun with this step! You can reference the video below for visual aid. Drizzle the rosemary olive oil topping over the dimpled dough. Use a pastry brush to spread the topping around as best you can. If necessary, add more olive oil. Sprinkle with salt and pepper if desired.
Bake the bread: Make sure the oven has been at 450° F for at least 10 minutes so it's really hot. Bake the bread for 20 to 22 minutes or until lightly brown on top. If you want a crunchy top, turn the oven on broil for the last 1 to 2 minutes (keep a close eye on the bread so it doesn't burn!)
Let bread cool for 5 minutes in the pan before cutting and serving warm. Focaccia bread also tastes good at room temperature. °
Storing focaccia bread: Store bread in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.Freezing focaccia bread: Wrap bread with aluminum foil or plastic wrap and store in a freezer bag or airtight container for 1 month. Defrost in the refrigerator before reheating.Reheating focaccia bread: Preheat oven to 350 F. Place bread on baking sheet and bake until warm, about 5 to 10 minutes.Yeast: You can use either active dry yeast or instant yeast for this recipe. I've used both and they work just the same.High altitude adjustments (Denver, CO, altitude 5,280 ft): Flour is drier at high altitude so the water will be absorbed more quickly. Start with only 4 cups of flour (so I after you add the first cup, then only add 3 cups). If you need more flour after that, add one tablespoon at a time. I suggest using a higher protein flour (King Arthur Flour or bread flour). The rising time will be shorter (45 minutes to an hour). Check that the dough doubles in size. Baking times remain the same.Suggested tools: