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Beer Focaccia Bread

Ingredients
  

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 tbs sugar
  • 1 tbs fresh rosemary chopped
  • 1 package rapid rise yeast
  • 1 1/2 cups beer pale ale, pilsner, wheat beer
  • ¼ cup olive oil
  • 1 tsp salt
  • for the top:
  • 1 tbs coarse salt
  • 1 tbs fresh rosemary chopped
  • 2 tbs olive oil

Instructions
 

  • In a bowl of a stand mixer fitter with a dough hook, add 2 cups flour, sugar, 1 tablespoon rosemary, and yeast.
  • Heat the beer to 120 to 125 degrees F.
  • Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
  • Add the remaining flour, ¼ cup olive oil and 1 teaspoon salt.
  • Turn the mixer to medium high, beat for 5 to 6 minutes.
  • Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.
  • Lightly oil a 9x13 pan. Transfer the dough to the pan, pulling to cover the entire pan. Press your fingers into the dough making holes across the entire loaf.
  • Cover and allow to rise for 30 minutes.
  • Preheat oven to 425.
  • Brush with remaining oil, sprinkle with remaining rosemary and salt.
  • Bake until golden brown, about 15 minutes.