|
 Recipe:
Rosemary FocacciaRosemary
focaccia, from Italy, is one of my favorite breads in the world, and the
hardest part of this recipe is waiting for the dough to rise.
| Yield |
1 loaf - 6 to 8 servings |
| Time |
at least 3 hours |
| Tools |
- 2 large bowls
- wooden spoon
- thermometer
- kitchen towel
- baking sheet
|
| Ingredients |
- 2 T rosemary, minced
- 1 c boiling water
- 1 package yeast (1 T)
- 1 t sugar
- 1 t salt
- about 4 T olive oil
- 1½ c wheat flour
- 1 to 1½ c white flour
- 1 t coarse salt
|
| Directions |
Combine rosemary and water in bowl, then let cool to 110 degrees. Add
yeast and sugar and let sit for 5 minutes. When yeast is nice and bubbly,
add salt and 1 T oil, then stir in wheat flour. Begin adding white flour,
stirring constantly, only until the dough begins to pull away from the side
of the bowl. Turn dough out onto floured counter and knead for 5-10
minutes, until smooth and elastic. If the dough seems sticky you can add a
bit more flour.
Oil the other bowl and place the dough in it. Turn the dough so
that the entire surface is lightly oiled. Cover with damp cloth, set in warm
spot, and let rise about 1½ hours, until doubled.
Punch down dough and knead for 2 minutes. Oil baking sheet, place
dough on top, and stretch to form a 12 by 12 inch square. Cover with towel
and let rise for 45 minutes.
Preheat over to 375. Press down slightly on the dough every two
inches or so, so that the top is dimpled. Sprinkle with salt and additional
rosemary, if available. Drizzle with 2 T oil and bake until golden brown,
about 25 minutes. Serve immediately, with a dish of your best olive oil and
maybe some balsamic vinegar drizzled in it. |
| Notes |
You can use dried rosemary, but fresh is easy to come by and tastes so
much better.  Adapted from
The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic
and regional recipes from the cooks at the legendary restaurant.
Buy it:
Amazon.com |
Amazon.co.uk
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