Baked by an Introvert
Jen Sobjack
Warm from the oven this Focaccia Bread has a crisp outside crust and a soft, tender crumb with a dense texture. It can be used as a side for soups and sauces or sliced to make sandwiches.
Add the bread flour, all-purpose flour, yeast, salt, cold water, and olive oil to the bowl of a stand mixer fitted with the dough hook.
Knead the dough on low speed for about 8 to 9 minutes, or until the dough is smooth, elastic, and sticky. (You can also mix all the ingredients in a large bowl and then knead by hand.)
Transfer the dough to a large bowl that has been lightly oiled. Turn the dough once so the top has a light coating of oil. Cover with plastic wrap and let rise at room temperature for one hour.
Using wet hands so the dough doesn't stick to you. Fold the dough over itself by gently lifting and folding the edge of the dough toward the middle. Turn the bowl 45 degrees and fold the dough again; repeat turning the bowl and folding the dough 6 more times for a total of 8 folds. Cover tightly with plastic wrap and let rise for 1 more hour.
Using oiled hands, transfer the dough to the prepared pan and gently stretch the dough to fill the pan. If you find the dough resists stretching, stop, let it rest for about 5 minutes, and then try again. Cover the pan and let rise at room temperature for 1 hour or until nice and puffy.
Lightly oil your hands and press your fingertips into the dough to create dimples.
Drizzle the focaccia dough with olive oil then lightly sprinkle with flaky sea salt and chopped rosemary.
Bake for about 22 to 26 minutes, or until golden brown on the top and bottom. The longer you bake the Focaccia the more crisp the outside crust will be. Allow the bread to cool in the pan for 5 minutes, then slide a thin spatula under the bread, carefully remove it, and transfer it to a wire rack. Once cool, use a serrated knife to cut into pieces.