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Rosemary Focaccia

2/7/2014

Focaccia is a wonderful first introduction to bread making!

Ingredients:

1 (1/4-ounce) package active dry yeast
1 tsp coconut sugar
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt

Step 1
Stir together 1 2/3 cups lukewarm water, 1 tsp coconut sugar and yeast and let stand until creamy, about 5 minutes.
The kids loved watching the yeast activate!

Step 2
Measure out the flour with nice and smooth level cups.

Step 3
Add oil, salt, and yeast water. Mix until well blended.

Knead dough 1 minute, then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with a kitchen towel for 1 hour.

Step 4
Separate dough into 4 equal clumps and knead for 5 minutes. Add a bit more flour if dough is too sticky. Cover again and allow to rise for 30 more minutes.

Step 5
While dough is rising, pick fresh rosemary from the garden.

Step 6
Roll out dough with rolling pins.

Step 7
Make indentations in the dough. I had instructed them to use their fingertips but they discovered that they could use their rolling pins to create a similar effect all on their own!

Step 8
Mix olive oil, slat and rosemary and brush onto the tops of the loaves.

The kids called this 'painting the bread' and got really into it!

Bake at 425 degrees for 20 minutes.

Delicious served with Fussilli Marinara - we secretly blend a little spinach and sweet potatoes in the sauce:)

Step 9
Enjoy with your friends!

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