Focaccia
Ingredients
-
2 sprigs rosemary
-
¼ cup extra-virgin olive oil
-
⅓ cup water
-
1½ teaspoons active dry yeast
-
¼ teaspoon sugar
-
3¾ cups bread flour
-
1 tablespoon salt
Tools
-
tongs
-
stand mixer
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
chopping board
-
small bowl
-
June Pan
-
mortar and pestle
-
liquid measuring cup
-
saute pan
-
cooling rack
-
plastic wrap
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Bruise rosemary
Place the rosemary sprigs in the mortar and gently smash them with the pestle to release their oils.
2 sprigs rosemary
mortar and pestle
Infuse the oil
Place oil and bruised rosemary sprigs in a small saute pan and place over very low heat. Heat oil until it begins to simmer, about 5 minutes. Remove the pan from heat and let the oil infuse until you’re ready to use it.
¼ cup extra-virgin olive oil
saute pan
liquid measuring cup
Bloom the yeast
In a small bowl, stir the warm water, yeast and sugar until combined. Set aside for 5-10 minutes to bubble and proof.
⅓ cup water
1½ teaspoons active dry yeast
¼ teaspoon sugar
small bowl
measuring spoons
spatula
Start the dough
In the bowl of the stand mixer fitted with the dough hook, combine the bread flour, salt, and water.
stand mixer
measuring cups
3¾ cups bread flour
1½ cups water
1 tablespoon salt
Add the yeast
When the yeast is bubbly and active, add it to the flour mixture. Mix on low speed until all the flour is hydrated. Increase speed to medium and mix the dough 6 minutes. The dough will be very sticky and wet. Remove the bowl from the stand mixer.
Prepare the dough to proof
Remove the rosemary sprigs from the infused oil and discard. Add 1 tablespoon of the oil to a large bowl. Tilt the bowl to generously coat the sides and bottom with oil. Scrape the dough into the bowl and cover with a towel or plastic wrap.
large bowl
plastic wrap
tongs
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 80°F for 1½ hours, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow directions on your June to continue proofing.
June Oven
Punch down dough
Punch down the dough and knead a few times in the bowl by stretching it gently and folding it over on itself. Cover the bowl again and let the dough rest for about 10 minutes to relax it.
Transfer dough
Drizzle the June Pan with 2 tablespoons infused oil, then tilt to completely coat the bottom of the pan. Place the dough on the oiled June Pan and gently stretch it to the edges, completely filling the pan. If the dough springs back, cover it and let it rest for a few more minutes before trying again. Cover the dough with plastic wrap and let it chill in the fridge for as long as you can wait, (at least 2 hours) up to 24 hours. The longer the dough chills, the more complex its flavor will be.
June Pan
Proof the dough
When you are ready to bake, remove the dough from the refrigerator. Move the shelf to the middle position and transfer the covered June Pan to the June Oven. Proof the dough at 80°F for 45 minutes, until it has risen and appears very puffy. If necessary, follow directions on your June to continue proofing.
Remove the dough from the June Oven
Remove the risen dough from the June Oven.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 450°F on the Bake cook mode using the button below.
Finish the dough
Drizzle the top of the dough with 2 tablespoons of infused oil and use your fingers to dimple the surface all over, pushing down all the way through the dough to incorporate the oil. Be careful not to deflate the dough too much as you dimple it. Sprinkle the dough all over with flaky sea salt.
1 tablespoon flaky sea salt
Bake the focaccia
Transfer the June Pan to the middle shelf of the June Oven. Bake the focaccia 23 minutes, until it is a deep golden brown on top. June will notify you when the focaccia is ready. If desired, follow directions on your June to continue cooking.
Cool and serve
Remove the focaccia from the June Oven. Using tongs or a large flip spatula, carefully transfer the focaccia from the June Pan to a cooling rack. Enjoy warm or at room temperature, cutting into squares to serve.
cooling rack
chopping board