Recipe: Rosemary Focaccia
Since I have been making all of our bread for quite sometime now, I finally decided to branch out into the world of Focaccia. We usually have French Bread with our Italian dishes–but a new favorite has arrived!
Focaccia is so versatile. For toppings you can do anything from sliced red onions, mushrooms, red bell peppers, to anything that you can dream up!
This recipe is actually 2 recipes that I turned into one and it makes 2 loaves. We ate (part of) one with our dinner and used the remainder for sandwiches. Yum-tastic!
5½ cups flour (I used all purpose)
4 tsp yeast
1 tsp sugar
4 Tbsp Rosemary
2 cups warm water
2 tsp salt
4 Tbsp olive oil
Dissolve yeast in ½ cup warm water. Add sugar and a tbsp of flour. Let stand 20 minutes. The mixture will be very frothy and thick.
In mixing bowl combine flour, salt and 2 Tbsp Rosemary. Add yeast mixture, olive oi and the remaining 1½ cups water. Mix until fully incorporated and a dough ball forms. Cover. Let rise until double.
Turn onto floured surface and knead 1 minute. Lightly oil your baking stones. Divide dough in half and form into 8-10″ circles. Cover and let rise until doubled again.
Using your fingers press in deep dimples about 1½” apart. Drizzle with EVOO and top with remaining rosemary. Bake 10 minutes at 450°. Decrease temperature to 375° and bake 20-25 minutes longer. 2 minutes before bread is finished, brush with an egg wash (1 egg white and 2 tsp water–whisked) and sprinkle with coarse sea salt.
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