Rosemary Focaccia
This post is sponsored by Vera Bradley
Ingredients
1 1/2 cups of hot water
4 1/4 cups of flour
1 (0.25 oz) package of active dry yeast
2 teaspoons of sugar
1/3 cup of olive oil
2 sprigs of fresh rosemary
salt to taste
Using Vera Bradley Napkins in Rosa Flora
Directions
Combine warm water, yeast, and sugar together and mix with a stand or hand mixer. Combine until foamy and let sit for 10 minutes.
Add your flour, a pinch of salt, and olive oil to your yeast mixture and mix at low speed.
Once your mixture has formed a dough, mix at medium speed for 7 minutes.
Remove the dough and shape into a ball.
Place your ball in a bowl with olive oil and cover with plastic wrap. Let your dough sit for 1 hour.
Once your dough has doubled in size add olive oil to a sheet pan.
Place the dough on the pan and stretch to form a rectangle.
Create small holes in your dough by pressing down with your finger.
Cover the dough again with plastic wrap and let it sit for 1 hour.
Preheat your oven to 425 degrees.
After the hour, drizzle your dough with olive oil and top evenly with rosemary and sea salt.
Bake for 20 minutes and enjoy!
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