This is a favorite recipe. Focaccia is a wonderful bread, great for serving as an appetizer with hummus or simply serving with stew. Using rosemary is pretty standard but I have used oregano and cilantro with just as yummy a result.
1 pkg instant dry yeast (21/4 teaspoons)
1 1/2 cups warm water
2 Tablespoons extra virgin olive oil plus more for greasing pan and brushing top
1 1/4 – 1 3/4 cups all-purpose unbleached flour (organic non-GMO)
1/2 cup whole wheat flour (organic non-GMO)
1/4 cup rye flour (organic non-GMO)
1/2 teaspoon salt
1 – 2 teaspoons fresh, chopped rosemary, depending on your taste
1 – 2 teaspoons coarse sea salt, depending on your taste
In a large bowl, sprinkle yeast over the warm water and let sit for 10 minutes to proof.
Gently stir in the olive oil.
Add your flours and salt, stir until a dough forms, adding more flour if needed. The dough will be slightly sticky, but you will need to be able to work with it after it has rested so add more flour if needed. Place in a lightly oiled bowl, cover with a dish towel and let rest for as little as 30 minutes.
Brush a large baking sheet with olive oil and set aside.
Knead the dough for 1 to 2 minutes before putting it on the baking sheet.
Using your fingers, work the dough into a rectangle on your baking sheet. It should cover a 10″ x 15″ sheet pan. Using the handle of a wooden spoon dipped in a bit of flour, poke holes in the dough every 1″ inch or so. Cover with a dish towel and let rest for 45 minutes.
Brush focaccia with olive oil, sprinkle with rosemary and coarse sea salt. Bake in a 425 degree oven until a beautiful golden brown color is reached, about 15 to 20 minutes.
Let cool slightly before cutting into small pieces the size for dipping into a hummus or stew.