Sunday, October 14, 2012

Rosemary Focaccia

 This is my mild adaption to Steven Cooks, quick focaccia. Find his wonderful blog with healthy delicious recipes at the link.

Rosemary Focaccia

5 1/4 cups all-purpose flour
4 teaspoons instant yeast
1 teaspoon sugar
2 teaspoons salt
3 tablespoons fresh rosemary, chopped
1/2 cup olive oil, plus more for baking
1-3/4  cups warm water
coarse salt for sprinkling
1 egg yolk beaten with 2 teaspoons water

Process 5 cups of flour, sugar, yeast, salt and half of the rosemary with a few pulses. Slowly add the water and oil and continue to process until dough forms a ball and pulls away from the sides of the bowl. Sprinkle surface with remaining flour and kneed 4 to 5 times. Place in an oiled bowl, cover with a lint free kitchen cloth and let rise until doubled. This can take from 1 to 2 hours depending on the warmth in your kitchen.

Preheat oven to 450 degree F. Punch down the dough and divide into 2 equal sized balls. Flatten the ball into disk, place on a baking sheet, cover and allow to rise again for about 1/2 hour. After dough has risen a second time, poke dimples into the disk using your finger. Brush or gently rub disk with oil and sprinkle with rosemary. You can also add thinly sliced tomatoes, red onion and olive slices if you wish. Bake for 10 minutes on 450 degrees, then reduce heat to 375 degrees F and bake for 20 minutes more or until golden brown. 2 to 3 minutes before bread is done brush with egg wash and sprinkle with course salt.
Allow to cool before serving or using for sandwiches. Enjoy!