I made this just because last night and it is awesome. I'd use coarse sea salt to sprinkle with instead of table salt. Yum.
Rosemary and Garlic Focaccia
Serves 8
Serves 8
Ingredients
- 1/4 ounce active dry yeast (1 envelope)
- 4 cups flour
- 1/2 tsp salt
- 5 tbsp extra virgin olive oil
- 8 sprigs rosemary (less if you happen to not have 8 sprigs)
- 6 garlic cloves, chopped (more if you love things garlicky)
- coarse sea salt
Method
Dissolve yeast in 1/2 cup warm water in a small bowl and let stand 10 minutes, then add 2 tbsp. of the oil. Combine flour and salt in a large bowl. Strip and chop leaves from 5 of the rosemary branches and stir into flour with chopped garlic. Add yeast mixture and 1 1/4 cups water and stir until dough becomes too stiff to stir. Turn out dough onto a floured surface and knead until smooth. Shape dough into a ball, transfer to a large oiled bowl, and cover with a damp cloth. Allow dough to rise in a warm spot for 2 hours.
Transfer dough to lightly oiled baking sheet . Knead dough down and press with oiled hands into baking sheet. Cover with a damp cloth and set aside for 1 hour.
Preheat oven to 400°. Whisk together remaining 3 tbsp. oil and 1 tbsp. water in small bowl. Remove cloth from dough and dimple dough with your fingertips, then brush with oil-and-water emulsion. Arrange small springs of rosemary from remaining 3 branches over dough and sprinkle with salt. Bake until golden, about 30-40 minutes. Allow to cool for 10 minutes before slicing.
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