Focaccia Con Rosmarino

Christy Rost

1envelope active dry yeast (1 scant tablespoon)
1 ½cups warm water
¼teaspoon sugar
1teaspoon salt
2tablespoons olive oil
3-4cups bread flour
¼cup olive oil
2teaspoons sea salt or kosher salt
2tablespoons fresh chopped rosemary

In a large bowl, sprinkle yeast and sugar over warm water, stir, and set aside in a warm place 10 to 15 minutes until mixture begins to foam. With a large wooden spoon, stir in salt, 2 tablespoons of olive oil, and 2 cups of the flour. Mix well.

Add enough of the remaining flour to form a soft dough. Turn dough out onto a floured surface, and knead until dough is smooth and springs back when pressed with a fingertip. Shape dough into a ball and place in an oiled bowl, turning once to coat all surfaces with oil. Cover with a towel and set aside in a warm place to rise, approximately 40 minutes. After dough has doubled, punch down with your fist, turn in edges of dough, and transfer to a lightly floured surface. Knead several times until dough is smooth.

Cut dough in half, shape each half into an 8-inch diameter round, approximately 1-inch thick. Place each round on a greased baking sheet and cover with a towel. Set aside to rise, about 30 minutes. Poke risen dough at 1-inch intervals with a fingertip. Brush with remaining oil, and sprinkle with salt and chopped rosemary.

Preheat oven to 425 degrees. Bake 12 to 15 minutes or until breads are golden brown. To serve, slice focaccia and dip in olive oil mixed with a few drops of balsamic vinegar, coarse salt and pepper.

Recipe makes 2 large loaves.

** For faster bread, eliminate dough's first rise. After kneading dough, divide in half and shape each half into 8-inch rounds. Proceed with remaining instructions.

Category: Breads & Pastries