Rosemary Focaccia

The Rosemary Focaccia Recipe is a good-tempered dough that can be left in the refrigerator to rise overnight. Bring back to room temperature to bake.

Rising and proofing time:
1 1⁄2– 2 1⁄4 hrs

Special equipment:
15 x 9in (38 x 23cm) jelly roll pan

3 tsp dried yeast
2 1⁄4 cups all-purpose flour, plus extra for dusting
2 tsp salt
leaves from 5–7 rosemary sprigs
1⁄3 cup extra virgin olive oil, plus extra
for greasing
¼ tsp freshly ground black pepper
Sea salt flakes

1 Sprinkle the yeast over 4 tablespoons of warm water. Leave for 5 minutes, stirring once.

2 In a large bowl, mix the flour with the salt and make a well in the center.

3 Add the chopped rosemary, 4 tablespoons oil, yeast, pepper, and 1 cup lukewarm water.

4 Gradually draw in the flour and work it into the other ingredients to form a smooth dough.

5 The dough should be soft and sticky. Do not be tempted to add more flour to dry it out.

6 Sprinkle the dough with flour and knead for 5–7 minutes on a floured work surface.

7 When ready, the dough will be very smooth and elastic. Place in an oiled bowl.

8 Cover with a damp kitchen towel. Leave to rise in a warm place for 1–11⁄2 hours, until doubled.

9 Put the dough on a floured work surface and knock out the air.

10 Cover with a dry kitchen towel and let it rest for about 5 minutes. Brush the pan with oil.

11 Transfer the dough to the pan. With your hands, flatten the dough to fill the pan evenly.

12 Cover with a kitchen towel and leave to rise in a warm place for 35–45 minutes, until puffed.

13 Preheat the oven to 400°F (200°C). Scatter the reserved rosemary leaves on top.

14 With your fingertips, poke the dough all over to make deep dimples.

15 Pour spoonfuls of the remaining oil all over the dough and sprinkle with the salt flakes.

16 Bake on the top rack for 15–20 minutes, until browned. Transfer to a wire rack. ALSO TRY... Sage Focaccia Omit rosemary and black pepper at step 3. Add 3–5 sage sprigs, chopped.

Rosemary Focaccia
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