Golden, airy, and deeply fragrant, Chef Rafael Molina’s focaccia is a staple of our winery kitchen. It has simple ingredients, and is meant to be shared. Finished with rosemary and generous olive oil, it captures the essence of simple yet flavorful cooking, where something warm from the oven is always at the center of the table.
Makes 1 half sheet pan
Active Time: 20 minutes
In Active Time: 1 hour & 15 minutes
Ingredients:
- 15 grams dry yeast
- 15 grams sugar
- 13 grams salt
- 675 grams warm water
- 45 grams + 5 tablespoons olive oil
- 900 grams bread flour
- 2 sprigs rosemary, stems removed & chopped
Instructions:
- In a large bowl, dissolve the yeast, sugar, and salt in the warm water and 45 grams of olive oil. Mix in the bread flour and rosemary until the dough is just combined.
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Cover with plastic wrap and let rise until doubled (45 minutes - 1 hour).
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Heavily grease a half sheet pan lined with parchment paper with 2 tablespoons of olive oil. Spread the dough evenly in the sheet pan. Drizzle 3 more tablespoons of olive oil over the top and let rise another hour.
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Before baking, dimple the dough with your fingers, drizzle with olive oil and sprinkle with coarse salt. Bake at 325 °F for approximately 25-30 minutes, until the top is slightly golden.
