Rosemary Focaccia
Photo: flickr user quinn.anya
Ingredients
a (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
teaspoon sugar
1 cup lukewarm water
cup unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons olive oil
teaspoon minced garlic
1 tablespoon finely chopped fresh rosemary leaves or to taste, plus sprigs for garnish
1 teaspoon coarse salt or to taste
Preparation
1
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, and table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil.
2
3
The dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
4
In a small bowl stir together the remaining 2 tablespoon oil, the garlic, and the chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with your fingertips, brush it with the oil mixture, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and garnish it with the rosemary sprigs. Serve the focaccia warm or at room temperature.
Tools
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Yield:
4.0 servings
Added:
Saturday, February 13, 2010 - 10:51am