Ingredients
- 2 envelopes active dry yeast
- 2 cups whole milk, heated to lukewarm
- 1 teaspoon sugar
- 5 cups all-purpose flour, plus more for the work surface
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1 1/2 teaspoons kosher salt
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 1/2 cups blue cheese, crumbled, for topping
- 2 tablespoons honey to drizzle, for topping
Directions
In a large bowl or the work bowl of an electric mixer dissolve yeast in the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm place about 15 minutes for the yeast to activate.
Mix another 2 1/2 cups flour into the yeast mixture with the dough hook attachment until smooth. With the machine running, add 1 cup flour and knead for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup flour. The dough should remain rather wet to ensure a soft and light bread. Shape the dough into a ball and put it in an oiled bowl. Cover with a damp towel and allow to rise in a warm place until doubled in bulk about 20 minutes.
Turn dough out onto a lightly floured work surface. Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.
Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the dough to the baking sheet. Using your fingertips, nudge the dough into a rectangle.
Cover and let rise again until doubled, 30 to 40 minutes.
To bake, preheat oven to 400 degrees F.
Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough. Brush olive oil over the top, filling in the wells. Sprinkle the salt and rosemary over the surface. Bake until crisp on the bottom and golden brown on top, about 30 to 35 minutes.
Cut into wedges, top with crumbled blue cheese and honey.
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By caglaser_12037427
Scotia, 72
on August 03, 2009
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I made this for the first time today, cutting the recipe in half, as there are only two of us. I just formed the dough on the 11x17 pan right in the middle, approximately half the full pan size. After the second rise, I baked it for only 25 minutes, and it came out absolutely perfect! This also looks like it would be great pizza dough, and next time I will try that. Thanks, Michael, for your wonderful recipes!
By rick.jefferson_...
Louisville, KY
on July 31, 2009
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This focaccia was absolutely delicious. I've tried other recipes with no success. This was perfect. My family went nuts over it. I did not serve it with the blue cheese and honey though. It tastes very much like the focaccia served at Bravo restaurant. I only had a coated non-stick pan and was glad I checked it after 20 minutes. Any longer and it would have burned. Be careful of the pan you are using.
By jfiv_10362685
Temecula, CA
on July 02, 2008
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I made this today after seeing it made on the show the other night. Probably the best bread I've ever made, crispy light crust on the outside, soft and yummy on the inside, and it was so simple to do. I took the advice and added salt to the mix (didnt effect rising. I used 1% milk and the taste was still just fine. I would suggest not mixing the dough for 6 mins as directed. After the 2 1/2 cups, I let it combine and added the rest of the flour no more then a minute after. I would say total mixing time was less then 3 mins for all the dough. It should be very soft coming out of the bowl. Overmixing will kill this bread. SO GOOD!
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