Thursday, November 6, 2008

Rosemary Garlic Focaccia

This recipe is tried and true, super easy and highly rewarding. The smell alone....

Rosemary Garlic Focaccia
makes 2 round loaves or 1 sheet pan

2 cups warm water (105-115*)
4 tsp sugar
4 tsp active dry yeast
2 Tbl olive oil
5-6 cups flour
3 tsp rosemary
1 tsp salt
1-2 Tbl fresh garlic, minced or chopped

In a Kitchenaid or Bosche, combine water, sugar and yeast. Let the yeast activate until frothy about 5 minutes. Add oil, flour, rosemary, salt and garlic, and knead for about 5 minutes until the dough is just slightly sticky. Scrap out into a large, oiled bowl and form into a ball. Cover with plastic wrap or a towel and let stand in a warm place until doubled in bulk, about 1 hour. Preheat the oven to 450*. Prepare two 8-9 inch cake pans or one 10x15 in baking sheet with Pam and a sprinkling of cornmeal. Divide the dough and drop in the prepared pans. Grease your fingers with olive oil and press the dough down to the edges. Let sit for 5-10 minutes. Bake in a 450 degree oven for 15 minutes until golden. Pull and tear or cut into squares, wedges. Best served with olive oil and balsamic vinegar. (Freezes well up to two months)


Tolly and Lennon said...

I want

Sara Z. said...

Me, too, want.
Also want a stand mixer.