Monday, January 16, 2012

rosemary focaccia


  1. 1
    Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
  2. 2
    In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
  3. 3
    Mix thoroughly with a wooden spoon and then your hands.
  4. 4
    Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  5. 5
    Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  6. 6
    Punch down and place on an oiled baking sheet, forming into an oval or circle.
  7. 7
    Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
  8. 8
    Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
  9. 9
    Serve warm or at room temperature.
  10. 10
    Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
  11. 11
    Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
  12. 12
    Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

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