Focaccia Bread with Rosemary Essential Oil

Instructions

• 1. In a small stainless steel or glass bowl proof the yeast approx. 10 – 15 minutes before you are planning to use it. Stir together the warm water and sugar until it dissolves and then stir in the yeast and allow to sit for 5 – 10 minutes until it proofs. (Proof until it begins to form a creamy foam on the surface of the water, the foam indicates the yeast is alive).
• 2. In a stand mixer or large bowl gradually add in the flour, olive oil and, rosemary oil, proofed yeast mixture and salt. Then knead for 5 minutes using the dough attachment on a stand mixer or by hand.
• 3. Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel. Then let the dough rest in a warm location for approx. 45 minutes to an hour or until it has risen and doubled in size.
• Next place the dough on a baking tin (approx. 33cm x 23cm) lined with baking paper and shape the dough into a large circle or rectangle until that the dough is approx. 1.3cm thick. Cover the dough again and continue to rise for another 20 minutes.
• 4. Preheat oven to 200C. Then spread and press, covering the entire tin, the dough into the baking tin using your fingers to poke deep indentations all over the surface of the dough. Poke all the way down until you touch the baking tin. Then drizzle 1 – 2 tbsp olive oil evenly over the top of the dough. Then sprinkle the fresh rosemary needles, sea salt and any additional topping around the top of the bread.
• 5. Bake for approx. 25 – 30 minutes or until the dough is slightly golden and cooked through. Remove from oven and drizzle with a little more olive oil, if desired and serve immediate. You can also reheat any leftover bread in the oven.