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  • Cook's Country

    Rosemary Focaccia

    Jul 07, 2020 4 minutes
    by Andrew Janjigian

    ROSEMARY FOCACCIA

    Makes two 9-inch round loaves

    The bread can be kept for up to two days well wrapped at room temperature or frozen for up to two months wrapped in aluminum foil and placed in a zipper-lock bag.

    SPONGE

    ½ cup (2½ ounces) all-purpose flour
    ⅓ cup (2⅔ ounces) water, room temperature
    ¼ teaspoon instant or rapid-rise yeast

    DOUGH

    2½ cups (12½ ounces) all-purpose flour
    1¼ cups (10 ounces) water, room temperature
    1 teaspoon instant or rapid-rise yeast
    1 tablespoon kosher salt, divided
    ¼ cup (1¾ ounces) extra-virgin olive oil
    2 tablespoons chopped fresh rosemary

    Stir flour, water, and yeast in large bowl with wooden spoon until well combined. Cover tightly with plastic wrap and let sit at

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