Recipe · Everything Maker™
Rosemary focaccia
Is crust your favorite part of the pizza? You’ll love this Tuscan bread with its soft, fluffy interior and dimpled, tender top crust, rich with olive oil and fragrant with rosemary.
Ingredients
- 16 z store-bought pizza dough, o shaped into a ball
- 2 Tbsp olive oil, plus more for greasing parchment
- 1 sprig fresh rosemary, finely chopped (about 1 Tbsp)
- 1 tsp kosher salt (or flaky sea salt)
You'll need
- Two 12" × 16" pieces of parchment paper (NOT waxed paper)
Method
- Lightly grease one piece of parchment paper with olive oil and place the dough in the center.
- Cover and let rise at room temperature until doubled in size and the dough leaves a dent when poked, about 2 hours.
- Gently stretch and shape the dough until it is about 1 inch thick. Use your fingertips to push the dough out and make divots in the top, but be careful not to deflate the dough too much.
- Brush the dough with 2 Tbsp olive oil and top with the rosemary and salt.
- Transfer the dough, still on parchment, onto the cold cooking plate of the Everything Maker and close the lid.
- Turn on the Everything Maker and cook until the dough rises slightly and the bottom is golden brown, about 15 minutes.
- Carefully remove the focaccia, still on parchment, to a flat surface. Flip the focaccia so the top is now on the parchment. Transfer on the parchment back onto the cooking plate.
- Top the focaccia with a second piece of parchment to prevent the bottom from burning.
- Close the lid and continue to cook, just until the focaccia is golden brown, about 5 minutes more.
- Use the parchment to transfer the focaccia to a cutting board. Let the bread cool for 5 minutes and serve warm, or cool completely and serve at room temperature.
Made with
Everything Maker™
$59.99
