Pantry Focaccia

Ingredients

4 cups of All Purpose Flour

2 Tbsp of Sugar

2 tsp of Salt

1&1/3 cup of Warm Water

2&1/4 tsp of Active Dry Yeast mixed with 1 tsp of sugar

1/4 cup of Olive Oil plus extra for greasing the pan

Pinch of Dried Rosemary

Pinch of Salt, coarse sea salt if possible

Method

In the bowl of a stand mixer, combine the flour, sugar, and salt. Set aside.

In a small bowl or measuring cup, add the warm water. Sprinkle the yeast and a pinch of sugar over the top. Let it sit for a few minutes until it becomes foamy and bubbly.

Pour the proofed yeast mixture into the flour mixture. Add the oil. Attach the dough hook to your mixer and knead on medium speed for 3 to 5 minutes, or until the dough becomes smooth and elastic. Transfer onto a lightly floured surface

Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size.

Add a couple of tablespoons of oil to the bottom of two pie plates and set aside. Once the dough has risen, punch it down gently. Divide it in half and place each piece into a prepared pie plate. Press the dough out evenly to fit the pans, flipping it once to coat both sides in oil. Cover loosely with plastic wrap and let rise again until doubled in size.

Preheat your oven to 200°C. Once the dough has risen, sprinkle with rosemary, a pinch of salt, and a generous drizzle of olive oil. Bake for 20–25 minutes, or until golden brown.

Let the focaccia cool slightly in the pans before slicing and serving.