Herby Focaccia with Rosemary Infused Dipping Oil
By: Chef Cindy Gilbert
Made With:
McCormick Gourmet™ Collection Organic herbs and spices infuse focaccia dough and topping with a savory garden fragrance and flavor, while cherry tomatoes burst into pockets of sweetness as they bake. Lightly crisp on the outside and soft within, it’s a hearty, versatile bread — serve it warm alongside a meal or enjoy on its own with a drizzle of extra-virgin olive oil.
McCormick Gourmet™ Collection Organic herbs and spices infuse focaccia dough and topping with a savory garden fragrance and flavor, while cherry tomatoes burst into pockets of sweetness as they bake. Lightly crisp on the outside and soft within, it’s a hearty, versatile bread — serve it warm alongside a meal or enjoy on its own with a drizzle of extra-virgin olive oil.
Key products
Instructions
Instructions
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For the Focaccia, place flour, yeast, water, salt, sugar and 2 tablespoons of the olive oil in bowl of stand mixer fitted with dough hook attachment. Knead 5 to 7 minutes until mixture comes together to form a sticky dough ball. Cover bowl with plastic wrap and let rest 15 minutes. Stretch and fold the dough by pulling up the outside edges and folding into the center of the dough, rotating the bowl a quarter turn after each fold (4 folds total). Re-cover dough and let rest 15 minutes longer. Repeat folding 2 more times, with a 15-minute rest in between. (By the end of the folding process, the dough will have rested a total of 45 minutes.)
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Drizzle 3 tablespoons of the remaining olive oil in bottom of 13x9-inch metal baking pan, swirling or brushing to coat bottom and sides of pan evenly. Transfer dough to pan, stretching gently to fit. Cover loosely with plastic wrap. Let rest at room temperature for 30 to 40 minutes or until doubled in size.
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While dough is resting, place a large baking dish of hot water on bottom rack of oven. Preheat oven to 425°F. Once dough has doubled in size, remove plastic wrap.
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For the Rosemary-Infused Dipping Oil, mix all ingredients in a small bowl. Set aside.
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Once dough has doubled in size, press fingertips into dough to create dimples all over the top. Place tomatoes on top of the dough and drizzle with half (about 3 tablespoons) of the Dipping Oil. Sprinkle evenly with Pecorino Romano cheese.
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Bake 35 minutes or until focaccia is golden brown and puffy. Remove from oven and cool completely on wire rack. Slice and serve with remaining oil for dipping.
