Rosemary - Garlic Focaccia

Rosemary - Garlic Focaccia

1/4 ounce active dry yeast (one envelope)
1 1/2 teaspoons sugar
4-4 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crumbled
3-5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
1 1/2 teaspoons sea salt or kosher salt

In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
Preheat oven to 375 degrees F.
Set rack in center of oven.
Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
Bake for 35-40 minutes or until pale golden.
Let cool for 10 minutes before cutting.
Serve warm or at room temperature.

now that's right up my alley!!

Here is a recipe that I love ~~ FOCACCIA BREAD:

Tastes similar to Macaroni Grill's Focaccia Bread ~ I make this often and everyone eats all gone

Focaccia Bread


Preheat oven to: 375º


Ingredients:


2 7/8 cups flour

1 ½ Tablespoons instant yeast (or a 23oz packet)

2 teaspoons honey

2 Tablespoons olive oil, plus more for coating the dough (2 different times)

1 ¼ cups cold water

2 teaspoons salt

1 teaspoon dried oregano (can use fresh)

1 teaspoon dried basil (can use fresh)

1 teaspoon dried rosemary (can use fresh)

2 Tablespoons parmigiano cheese



Step 1

In a medium bowl, Combine: flour, yeast, honey, 2 Tablespoons of olive oil and water. Mix: dough for 1 to 2 minutes. Add salt and continue to mix /knead dough, until elastic and smooth. Knead dough vigorously for 5 minutes



Step 2

Remove: Dough from the bowl and place on a lightly floured surface. Knead: the dough vigorously for 2 minutes. Lightly-coat: a bowl with olive. Place: dough in bowl and turn the dough to lightly coat with olive oil. Cover: and let rise for 1 hour at room temperature.


Step 3

Divide: the dough into 2 equal parts and shape each into a 10-inch round disc. Place: each disc on an oiled pan and let rise at room temperature until doubled in thickness, about 2 to 3 hours.


Step 4

Spay: each disc with water and sprinkle with oregano, basil, and rosemary. Make: about 5 indentations in each disc, using your finger. Bake: in a preheated 375º oven for 30 to 35 minutes, or until golden. Remove: from the oven and brush each loaf lightly with olive oil. Sprinkle: with Parmigiano cheese. Serve.


Makes: 2 loaves.

Note: Focaccia Bread can be frozen: wrap in foil after cooking. To re-heat: simply place foiled wrapped bread in the oven until warm.