The good news here is you only need the oven for about twenty minutes. The dough for overnight focaccia is made the night before (while you’re watching TV) and baked the next day.

This is an overnight focaccia recipe, because when the dough ferments and proofs in the refrigerator (slowly) it is benefited by added flavor.

I have made focaccia before, but never an overnight version. I like doing bread overnight because it breaks up the time and gives the dough a chance to ferment longer and taste better.

The Night Before

(2 Hours, 20 Minutes, 5 Minutes Active Time)

You will need more than two hours at night available.

• First Twenty Minutes: Prepare the dough.
• 1. Mix yeast with water. Add remaining flour. Mix till incorporated..
• 2. Add remaining flour. Mix for two minutes.
• 3. Add salt. Mix until fully incorporated.
• 4. Add olive oil. Mix. Rest, covered, 10 minutes.
• Next Two Hours:
  • Stretch and Fold. Cover for one hour.
  • Stretch and Fold. Cover for one hour.
  • Stretch and Fold. Cover and place in refrigerator overnight.

The Next Morning (1 hour, 20 minutes)

• Take dough out and put on baking sheet (with parchment paper). Cover for one hour.
• Bake Time: 20 minutes.

Baked with some salt and rosemary, it is so good, and a family favorite no matter how you eat it. Pulled into pieces at the counter, served with dinner or made into sandwiches, you will make this over and over again.

What Kind of Flour Do You Use for Focaccia?

I like a combination of bread flour and all-purpose flour in a 1-1 ratio. The bread flour gives structure and all purpose flour keeps it fluffy. I always use organic unbleached.

How Do You Know When the Focaccia is Ready to Bake?

The focaccia dough should spring back slowly. If you look below you might see the pattern of me hands pushing the dough to fit the pan. The dough was full of bubbles and you and you want that.

Trust me, this overnight focaccia recipe is perfection. It’s easy and so good for sandwiches for game day or any day.

Game Day Party Sandwiches

I will come back with another post on how to make the perfect Italian focaccia sandwiches, so be sure to subscribe and never miss a recipe.

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More Recipes You May Love

• USA Baking Pan (this is the perfect size for this recipe)
• Plastic Bowl with Lid for Dough
• Organic Bread Flour

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Overnight Focaccia

Make focaccia dough tonight and bake it in the morning.

Course Bread

Cuisine Italian

Keyword focaccia

Ingredients

• 350 grams bread flour
• 350 grams all purpose flour
• 500 grams water
• 30 grams olive oil
• 1 teaspoon yeast (I used instant yeast)
• 25 grams salt
• Mixture olive oil/water as needed for top
• 1 teaspoon flaked sea salt

Instructions

Day 1 – The Night Before

• Mix yeast and warm water (85 degrees).
• Add half of the flour. Mix with wooded spoon until creamy.
• Add remaining flour. Knead in mixer for two minutes on low or until fully incorporated.
• Add salt. Mix another minute, making sure all salt is incorporated.
• Add olive oil until completely absorbed.
• Cover, rest 10 minutes.
• Stretch and fold. Rest for one hour.
• Stretch and fold. Rest for another hour.
• Cover with plastic wrap and refrigerate overnight, 12-18 hours.

Day 2 – Baking Day

• Remove from refrigerator.
• Focaccia should be more than doubled by this time.
  
• Oil a large baking sheet (13 x 9.5) with olive oil. Place dough on baking sheet. Do not stretch out yet.
• Cover for one hour. Set the oven 500 degrees on bake mode.
• After one hour, stretch dough out to fit the pan.
  
• Pour water and olive oil mixture over the focaccia (about 1/4 cup).
  
• Use finger tips to make the focaccia holes all over.
• Sprinkle with flaked sea salt.
• Reduce heat to 480 degrees F. Bake for 20 minutes or until golden brown. After ten minutes turn around in oven for more even baking.
  
• Focaccia makes great sandwiches. Cool. Cut into squares and use bread knife to cut crosswise.
  

The post Overnight Focaccia appeared first on Spinach Tiger.

There is nothing like sourdough bread out of your own oven. The outside is crispy, crunchy and chewy, while the inside is spring. The tang of a fermented loaf promises a satisfaction that is hard to beat.

ANYONE CAN MAKE SOURDOUGH if they use this recipe.

I am reposting this because I’ve made three loaves in the last week and tweaked my recipe once more. My family noticed the difference and say it’s the best bread I’ve ever made and better than we buy at the Farmer’s Market.

EVERYONE loves this bread. It’s above average and the recipe is so easy and straightforward, you will be able to bake a sourdough loaf that your family loves.

Most of the sourdough recipes I have made here have come from my favorite sourdough book. This recipe is an adaptation of one of the recipes I’ve used most often.

I decided that I would share it, because this is for the everyday person who hasn’t devoted a lot of time to baking sourdough and might be a bit intimidated.

This loaf, while delicious, had sporadic holes, which led me to add more water and change the flour. The point is that I’ve never made a bad sourdough loaf, but some were better than others.

What is Sourdough Bread?

In basic terms, it’s made with flour and water and leavened with a sourdough starter (fermented mix of flour, water, wild yeast), not using commercially sold yeast. It has a delicious aroma and tang due to the fermentation. It should have a crusty crust and a springy inside with lots of holes.

In complex terms, there are hundreds maybe thousands of ways to combine flour, water, and salt to get a of loaf of bread and there are volumes written about it.

There are so many opinions on water to flour ratio, temperature of water, temperature of room, how long to bulk rise, final rise, refrigerate, etc. and how to handle the dough. I have seen spread sheets on making sourdough that take a genius to decipher. You don’t need to do that.

This is why I’m sharing this. If you’re new to sourdough, this is a great place to start and you will have a way to make sourdough bread without intimidation for the rest of your life.

This is a high hydration recipe, meaning a more water in the recipe. High hydration results in bigger holes and we want bigger holes (a more open crumb) in our sourdough. I used to follow the book’s exact high hydration recipe, but I wasn’t getting the bread I wanted. It was a very good loaf of bread, but didn’t have the exact interior I was looking for.

While the loaf on the left is good, the loaf on the right is bigger and turned out better, as I made a few changes that I’m sharing here in the recipe. The loaf on left was over-proofed; the loaf on right perfectly proofed. See below to know how to test.

Tips on Proofing Sourdough

There is a window for perfectly proofed sourdough, but the timeline on this recipe will help you reach that without too much fretting. I have never had a proofing issue with this recipe.

• Perfect Proof Time: Press finger lightly into dough and if it slowly springs back, it’s ready to bake. Don’t wait.
• Under-Proofed: The dough springs back too fast and disappears. Continue proofing, while heating oven 30 mins. Check in 30 minutes.
• Over-Proofed: The dough doesn’t spring back at all. You missed the baking point. Do not slash. Bake right away. Your bread will not rise as much, but will still taste good.

A good spring means your bread got off to a good rise in the oven before it began to crust and you will have an even loaf. Not flat. Not dense.

My Secret to a Good Spring

One of the things I have discovered after years of baking sourdough bread is a combination of bread flour and a 00 all-purpose flour. The soft wheat combined with the bread flour for some reason gives my bread just the right amount of stretch and spring. We have noticed the difference.

However, if you don’t have 00 flour, following these directions will still result in a great loaf of sourdough bread. The bread below is made with traditional all-purpose flour and still has the holes.

You do not need a proofing basket, and can use a deep glass bowl, but I like the shape it gives.

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Easy Sourdough Bread Recipe

How to Make Easy Sourdough Bread Recipe with Tips

Course Bread

Cuisine American

Keyword bread, sourdough

Prep Time 10 minutes minutes

Cook Time 53 minutes minutes

Resting Time 10 hours hours

Servings 8 pieces

Equipment

• Dutch Oven
• Parchment Paper
• Lame
• Food Scale
• Food Thermometer
• Proofing Bowl

Ingredients

• 400 grams unbleached bread flour
• 100 grams unbleached all purpose flour 00 see notes
• 12 grams sea salt
• 50 grams bubbly starter recipe here
• 385 grams warm water (filtered) 80-85 degrees F.

Instructions

• Prepare starter by feeding several hours In advance to have bubbly starter.
  
• Combine bread flour and 00 all purpose flour and salt. Set Aside
• Put warm water In glass bowl (85-90 degrees). Add Starter, stir into water. If starter doesn't float, it's not active enough. Feed starter with equal parts warm water and flour and wait until it's very bubbly.
• Add flour to water/starter bowl. Mix with hands to a rough dough. Cover with damp towel for one hour. After an hour, form dough roughly into a ball. Cover with damp towel overnight for 10-12 hours. Place in warmest part of the kitchen.

  Or if you start this in morning, refrigerate after 8 hours.
• Replenish starter with 25 grams water, 25 grams starter.
• Once dough has rested for 8 hours, it should have doubled.
  
• Now, you can spread flour on counter, place dough on floured surface and stretch dough out as shown. Use finger to poke holes. Allow to rest 10 minutes.
  
• Bring dough together gently, pulling edges up and over from each end, forming a dough ball. Do this from every side, gently until the dough resists, maybe 10 times. Pull dough up and over as If to wrap the dough. You want to get the dough ball firm.
• Place in your sourdough bowl, smooth top side down, seams up. The smooth side will be your top. Keeping the bottom with seams up will allow air bubbles to form there, thus, when baked those air bubbles at the bottom will help bread rise in oven.
• Cover with plastic or damp cloth. Refrigerate for 6-24 hours. In this particular loaf, I refrigerated 24 hours as my plans for the bread had changed. Either way brings a great loaf of bread.

Ready to Bake

• Take dough out of refrigerator, while preheating oven to 500 degrees F.

Test for Proofing

• Allow oven to heat up for at least 30 minutes. I did NOT preheat my dutch oven.
• Test dough for proofing. If after poking gently with finger, dough quickly bounces back, it's under-proofed, needs more proofing. You're probably at a perfect point waiting for oven to heat, while it proofs more. The perfect proofing point will result when gently poking, dough slowly bounces back. It's ready to bake. If the dough appears over-proofed, no bounce back at all, you can still bake it, but it will not have an optimal rise and will be dense.
• Using a lamé, or very sharp knife, slash the dough to allow for steam.
  
• Reduce heat to 450 degrees F. Bake in dutch oven with lid on for 20 minutes. Take off lid, bake for 25-30 minutes. Bread Is done when internal temperature is 208 degrees F.
• Cool for one hour minimum. If you try to cut sourdough high, it might be gummy. Wait (If you can). Use serrated bread knife.

  NOTE: We often cut right into the bread and we have not had a gummy bread, but that can happen.
  

Notes

Use an Italian 00 flour if you can for your all purpose. It makes a difference. 

The post Easy Sourdough Bread Recipe appeared first on Spinach Tiger.

First of all, have you all tasted Camembert Cheese. It’s earthier and more intense cheese than Brie. Allow it to shine in the middle of a crusty, sourdough bread, and your family and friends (even kids) will think you’re a genius. This sourdough camembert wreath is gorgeous and seductive, as well as absolutely delicious.

The truth is, this is way easier to make than it looks, thanks to my favorite book on sourdough by Emilie Raffa, Artisan Sourdough made Simple. I have made at least 10 of the recipes and I encourage you to buy this book, because she has fantastic knack of dumbing down intimidating recipes, so us regular folks that don’t have a bread bakery can bake successful sourdough in our home kitchens.

I have become smitten with sourdough for about three years, and make my own starter which you can make here.

We have made this sourdough wreath many times. It disappears in less than 30 minutes, and they’ll say “make it again.” Some of the magic is in the cheese, but the garlic clove and fresh rosemary add a little more umami.

Main Ingredients for Sourdough Camembert Wreath

• Sourdough starter
• Bread Flour
• Cambembert wheel (small size) in container.
• Garlic clove
• Fresh Rosemary

Give Yourself 2 Days to Make Sourdough Camembert Wreath

Prepare Dough Night Before. Refrigerate overnight. Bring out next day to finish and bake. OR

Prepare dough first thing in morning for evening serve.

• Make Dough: flour, water, salt, starter, rest 30 minutes.
• First Rise: Bring together in a ball. Allow to rise for 8-10 hours. At this point, you can refrigerate overnight.
• Shape into a round. Poke a hole. Put in bottom container of cheese. Can refrigerate at this point.
• Second Rise: If you didn’t refrigerate, rise for 30-60 minutes. If refrigerated, allow to rise for 1 to 2 hours to take off chill.
• Make Wreath: Cut dough all around with scissors to make wreath, holding shears at 45 degree angle.
• Slice garlic clove, thinly, place in cheese, along with sprigs of rosemary, drizzle of olive oil.
• Preheat oven to 450 F, 236 C.
• Bake 25 to 30 minutes on a baking sheet
• Cool before serving. (Which is impossible for us).

Emilie tells us to enjoy this on the day it’s made, but that has never been an issue.

Playing around: You could use a small brie cheese and add brown sugar mixed with butter and chopped pecans for a sweeter version.

More Sourdough Recipes from Spinach Tiger

• Sourdough Starter (Easy Way)
• Sourdough Focaccia
• Sourdough Biscuits
• Sourdough Boule (coming)
• Sourdough Braid with Spinach Dip (coming)

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Camembert Sourdough Wreath

Easy to make sourdough wreath with camembert in center of wreath, adapted from Emilie Raffa'sw Artisan Sourdough Made Simple

Course Bread

Cuisine American

Keyword bread, camembert, sourdough

Prep Time 15 minutes minutes

Cook Time 38 minutes minutes

Overnight Rest, Dough Rest 10 hours hours

Ingredients

• 50 grams bubbly sourdough starter Recipe Here
• 285 grams warm water
• 480 grams bread flour
• 9 grams sea salt

Filling

• 1 camembert cheese small wheel
• 1 clove garlic
• 1 sprig rosemary
• olive oil for drizzling

Instructions

Sourdough

• Start the process the night before you bake. If you wanted to start process same day, know that you will need about 12 hours from start to serving. This I why preparing the dough the night before is suggested.
• Step One: Mix flour and salt. Set aside
• Step Two: Add sourdough starter into water,
• Step Three: Add flour mix. Mix with hands until you have a rough dough.
• Step Four: Cover for one hour with damp towel.
• Step Five: After one hour, bring dough together to form a ball.
• First Rise: Cover with damp cloth. Leave overnight. Dough will double in size after 8 to 10 hours.
  
• Form dough into a dough round, using generous amount of flour.
  
• If you are not ready to bake for several hours, place in fridge, covered for 6 to 8 hours. Take out three hours prior to the time you want to serve. You need two hours to take off the chill, 30 minutes to bake and 30 minutes to rest the bread.
• If you have refrigerated to delay process, rest on counter covered for two hours to take off chill.
• Prepare a baking sheet with parchment paper.
• Poke a hole in the middle of the dough and stretch the hole to place the bottom container of the cheese. Don't make the cuts of the dough until after the 30 minute rise.
  
• Cover with damp towel. Allow to rise for 30 minutes.
• Preheat oven to 450 Degrees F. (235 C.)
• Slice off the one side of white rind of cheese. Add thinly sliced garlic and a rosemary sprig. Drizzle lightly with a tiny bit of olive oil.
• Cut around the bread at 45 degree angles. This mean the angles are slanted not straight. Each cut will be a piece of bread to be pulled off.
• Add prepared cheese it the cheese box.
  
• Bake 25 to 20 minutes.
• Tip: bread Is done when internal temperature reaches 208 F. (98 C.)
  

The post Sourdough Camembert Wreath appeared first on Spinach Tiger.

I’ve made sourdough bread many times and focaccia many times, but I’ve never put them together. I am making Emilie Raffa’s recipe from her book, Artisan Sourdough Made Simple. 

We love this book. The recipes are approachable and always successful. If you’re just starting out with sourdough, I highly recommending starting with this book. 

As we were browsing through this book, that offers the easiest sourdough recipes, we made several, and then landed on sourdough focaccia. I’ve made the sourdough loaves out of this book many times, and we love how easy they are to make and how delicious they come out.

While the twins (now 13) have been doing zoom school here, we got out the sourdough starter we have been using since July 2019, and decided to make two loaves of bread, a sweet roll, and this focaccia. 

This sourdough focaccia is perfect. I even slipped some garlic cloves in the skin, just as the recipe did, along with plenty of rosemary, Maldon sea salt flakes, and olive oil. 

Sourdough Focaccia

Focaccia is supposed to be more bouncy and softer, so I was a little skeptical that it might end up too crusty. It didn’t. It was absolutely perfect. 

While you could taste the sourdough, it had the bounce focaccia is famous for.

If you’ve never had roasted garlic, you’re in for a real treat. As far as putting garlic cloves on, still in their skins, I only wish I had put more than three. This is a culinary wonder. You taste the garlic, but not in an overwhelming way. The garlic bakes to a soft spreadable clove, giving you options to increase the lovely garlic flavor. 

The four of us pretty much killed this sourdough focaccia in a day. 

The Sourdough Focaccia Process

Set aside plenty of time. You make the dough the night before and let it rest for 18 hours. Many of the recipes in the book rest the dough for 12 hours. You will also need time for that second rise, but the baking time is only 25 minutes. I do find the recipes in the book to show baking times ten minutes longer than necessary. 

Once the dough has its final proofing, stretch it out by hand to a rectangle.

Use your finger to dimple. Add fresh garlic in the skin, fresh rosemary, and flaked sea salt.

Once baked, the focaccia is bouncy. Look at the wonderful holes.

You can get from 12 to 20 squares. No matter what, this will disappear fast. You could serve this as is, or with some dipping oil. I used 3 garlic cloves, but next time I’ll use more. The roasted garlic can be spread on the focaccia and is delicious, delicate and not overpowering.

Sourdough Starter

Read more about how we made our own sourdough starter from scratch here. It’s easier than you think.

It feels wrong sometimes to discard some of the starter in the jar to make room to feed it. Instead, why not make these sourdough biscuits.

You might even consider bottling up some starter and giving it to your friends for the holidays, along with this sourdough cookbook 

Sourdough Biscuits and Making starter here.

More Focaccia Recipes

• Fusion Radish Nori Focaccia
• Peach Rosemary Focaccia  
• Gluten Free Focaccia
• Overnight Focaccia (Refrigerated)

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Sourdough Focaccia with Rosemary and Garlic

Easy to make focaccia, from Emillie Raffa's book, Artisan Sourdough Made Simple. soft, pillowy and tangy with roasted garlic and rosemary.

Course Bread

Cuisine Italian

Keyword focaccia, sourdough

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 10 hours hours

Servings 12 pieces

Ingredients

• 50 grams bubbly starter 1/4 cup
• 375 grams cool water 1 1/2 cups plus 1 tablespoon
• 20 grams honey
• 150 grams all purpose flour see notes
• 350 grams bread flour
• 9 grams fine sea salt 1 1/2 teaspoons
• 45 grams olive oil 3 tablespoons

Toppings

• rosemary sprigs for during and after baking
• 3 garlic cloves in paper shells or more if you like
• 1 teaspoon Maldon flaked sea salt

Instructions

• Make dough night before you plan to bake it. Mix water, honey and starter in bowl with a wooden spoon.
• Weight out flour and salt in another bowl. Then add to liquid.
• Finish mixing by hand to make sure all flour is incorporated. You may want to flour your hands as this dough is sticky.
• Cover with damp towel in a warm environment of 70 degrees F. for 12 to 18 hours until the dough has doubled.
• Once doubled, place on oiled baking sheet, large enough to eventually make a focaccia measuring 14 x 9 with room around the edge. Make sure both sides of dough are oiled. Leave the blob of dough sit there, covered with a damp cloth for 2 hours until puffy. This is the last of the proofing.
• After two hours, stretch the dough to a rectangle of 14 x 9. Use fingers to poke holes. 3 across and 6 down works well.
• Stick garlic cloves in their skin into holes gently and arrange pieces of rosemary. Sprinkle flaked salt. You will add more chopped rosemary when the focaccia comes out of the oven.
• Once roasted, garlic will roast to a soft consistency and you can spread it on the focaccia if you desire.
• Bake at 485 degrees F. for 15 minutes, until golden brown.
• Add more chopped rosemary when the focaccia is hot.
• You may want to serve with more olive oil, garnished with rosemary and salt for dipping.
• Allow to cool (if you can wait) and cut with pizza cutter into squares. The focaccia will soften as it cools.

Notes

The original recipe from Emilie Raffa calls only for all purpose flour. I only had 150 grams of all purpose, so I mixed the flours. It was amazing, so if you don’t have all purpose flour, you can use bread flour.

The post Sourdough Focaccia Recipe appeared first on Spinach Tiger.

Goldilocks didn’t really eat porridge at the home of the three bears. She ate focaccia. As the first bite of Mama Bear’s focaccia landed into her little mouth, she was heard to say “this focaccia is too soft.” As she grabbed the second piece off of Papa Bear’s plate, she gasped “this focaccia is too hard.” Just as she was about to go hungry, she took one more chance and ate a bite from the piece off of Baby Bear’s plate. And, it was just right.

At first she heard a little bit of crunch, and then she discovered the warm pillowy softness of the middle to be delighted by a crispy bottom. Goldlocks finished off the piece that was still warm. The aromatic rosemary sprinkled on top of extra virgin olive oil made her feel so good she decided to eat all the pieces from Baby Bear’s plate until she was so full, she had to take a nap. And, you know how that ends.

My point is that not all focaccia is created equally. Nor is it served appropriately. Focaccia is a rustic bread, best served right out of the oven, often losing its appeal when it sits and gets stale. It’s perfectly wonderful re-heated, but then takes on a different, crunchier texture. It’s not so good piled high under a glass cake dish and used for sandwiches. But, we’ve all seen that, right? Well, not if you are in Italy. Focaccia is not sandwich bread over there, but here in the States, it became trendy to take some meat and cheese and bury it between two mattress thick pieces of stale bread that you can’t get your mouth around. I’m wishing away this trend (along with everything being made with goat cheese), but that’s another post.

Focaccia is not pizza. It’s not sandwich bread. It’s focaccia, a rustic, flat bread glistening with olive oil and other savory ingredients, baked by very opinionated Italians, who each have their own way of approaching this bread.

Focaccia can be a bit finicky. A dry dough or too long of a cooking time and focaccia is toast. But a good focaccia has just the right crunch of a flat bread with a surprise of soft bread inside. It is baked with olive oil on top and then any kind of mediterranean topping you can think of, although I have a focaccia post coming that takes a walk on a different part of the globe.

The Process for Rosemary Focaccia

Never having made focaccia before, I set out to perfect it, although I was starting with a perfect teacher, Marcella Hazan. But, for some reason, my first focaccia, adhering to the recipe didn’t produce the expected result. It was a bit too crusty and that may be my own doing. However, after googling a few others who used the recipe, I found that other cooks had a hard time with the dough. One package of yeast for the 6 1/2 cups of flour does not an easy, soft dough make, and I should have known that.

So I set out to rework the recipe, looking for a softer dough. I increased the yeast and changed over to bread flour. The pictures you see are my second try. It rapidly disappeared, but I was still curious and made a third try.

Goldlocks Says  this focaccia is “Just Right”
For focaccia number 3, I made it again, and allowed it to rise even longer from 90 minutes to 2 hours,
It was the focaccia that Goldlocks would be most drawn to, a perfect balance of crispy and soft. However, it is addicting, and most likely Baby Bear would have never left any on his plate for her to try.

What I learned about Rosemary Foccacia
There are many variations and recipes. The two most important things are “knowing your dough” and not going too thick. A good focaccia is about 2-3 inches thick once baked. The dough should be very workable and more to the softer side (just like good pizza dough). You may come to make it differently every time, depending on your mood. You can use the long cookie sheet, or try other baking vessels. My next focaccia will be in a cast iron pan, but that should come as no surprise.

Tell me, how would you top your focaccia? I’ll bet you have ideas I have never thought of.

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Cooking Italy: Rosemary Focaccia with Olives, Roasted Tomatoes

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Course Bread

Cuisine Italian

Prep Time 2 hours hours

Cook Time 25 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 1/2 package active dry yeast
• 2 cups warm water
• 6 cups bread flour
• 2 tablespoons extra virgin olive oil
• 1 tablespoon salt
• heavy duty rectangular baking pan about 18 x 14
• olive oil for pan
• pastry brush
• A mixture of 1/4 olive oil 2 tablespoons water, 1 t salt
• Roasted grape tomatoes (roasted in oven at 300 for 20 minutes with olive oil)
• Oil cured olives pitted and divided
• 2 teaspoons finely chopped rosemary

Instructions

• Dissolve yeast into 1/2 cup lukewarm water. Rest 10 minutes.
• Add 1 cup flour, mix. Add olive oil 1 t salt, 3/4 cup water and half remaining flour. Mix well with hands. Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.
• Rest in oiled bowl with covered damp towel for two hours.
• At end of this rising time, punch down, place on oiled baking sheets, stretch by hand to the edges.
• Preheat oven to 450.
• Allow to rise for two hours
• Using a wooden spoon, small ball or finger tip, make indentations.
• Using pastry brush, brush olive oil water mixture over top. Top with olive and tomatoes.
• Put in oven, reduce heat to 400 and bake for 15 minutes. Top with rosemary and bake for another 7-8 minutes.

The post Rosemary Focaccia with Olives, Roasted Tomatoes appeared first on Spinach Tiger.