Rosemary Foccacia
1 1/2 cups warm water
2 1/2 teaspoons active dry rapid rise yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt
4-5 cups bread flour
toppings
2 tablespoons rosemary, minced
2 tablespoons parmesan cheese
1 teaspoon kosher salt
olive oil
In the bowl of a stand mixer, using the dough hook attachment, combine the honey, olive oil, and warm water. Sprinkle the yeast on top of the water and let sit for 3-5 minutes, you should notice it starts to look a little foamy. Add the salt and 2 cups of flour. Turn mixture on low and let mix until flour is completely combined. Add 1/2 cup flour at a time and continue mixing on low until you notice the dough has formed a ball around the dough hook. It should not stick to the sides of the mixer, add a few tablespoon of flour at a time if it is still sticking to the bowl. Once the dough has pulled away from the sides of the mixer leave it on low speed and let it knead the dough for about 8-10 minutes.
Transfer dough to a lightly oiled bowl and cover with plastic wrap and place in a warm spot to rise for 1 hour. Prepare a large sheet pan by drizzling a tablespoon of olive oil on the bottom. Transfer half of the dough onto the pan and press down to spread it out. Dimple with your fingertips and drizzle another tablespoon of olive oil on top and then sprinkle with rosemary, salt, and parmesan cheese. Cover with plastic wrap again and let rise 1 more hour. Bake at 500°F until browned on top and cooked through, about 10 minutes.
Repeat with remaining dough or use for pizza. If making pizza spread pizza dough out on a second pan, add sauce, toppings, and cheese and bake immediately. Do not let dough rise a second time.
