Focaccia Rosemary Focaccia by Emma

posted by Emma 07-03-100 7:59 AM

Rosemary Focaccia

1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
5 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh rosemary leaves, or to taste, plus sprigs for garnish
1 teaspoon coarse salt

In bowl of electric mixer fitted with paddle attachment, proof yeast with sugar in water for 5 minutes, or until mixture is foamy.

Add flour, salt and 3 tablespoons oil. With dough hook, knead dough for 2 minutes, or until it is soft and slightly sticky. Form dough into ball, transfer to an oiled bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours or until doubled. Press dough evenly into an oiled jelly-roll pan and allow to rise, covered loosely, in a warm place for 1 hour.

In small bowl, stir together remaining 2 tablespoons oil, garlic and chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with fingertips, brush with the oil mixture and sprinkle with coarse salt.

Bake focaccia in bottom third of preheated 400F. oven for 35 to 45 minutes, or until golden brown. Cool in pan on a rack, and garnish with rosemary sprigs.

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