Rosemary Focaccia Rounds
 
 
Makes 2 8" round loaves
Ingredients
  • 1⅓ cups lukewarm water
  • 2 teaspoons honey
  • 2¼ teaspoons active dry yeast
  • 6 tablespoons olive oil, divided
  • 3½ cups all-purpose flour
  • 2 teaspoons sea salt
  • 2 sprigs fresh rosemary, leaves removed
  • flake salt
Instructions
  1. In a large bowl, combine the water, honey and yeast. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add 4 tablespoons olive oil and stir to combine.
  3. Add flour and sea salt and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and let it rise until doubled in size, about 1 hour.
  4. Oil two 8" round cake pans. After dough has doubled in size, divide in half and place in the prepared pans. Using your fingers, stretch the dough so it evenly covers the bottoms of the pans. Cover loaves with a clean kitchen towel and let rise for 30 minutes.
  5. About 15 minutes before dough has finished rising, preheat oven to 400 degrees.
  6. After dough has finished rising, with your fingertips, poke dimples at 2" intervals over the entire surface. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with rosemary leaves and flake salt.
  7. Bake until golden brown, about 20 minutes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rosemary-focaccia-rounds/