Rosemary Foccacia Bread

  • 2 tsp rapid-rise dry yeast
  • 1 c. warm water
  • 2 Tbs sugar
  • 3.5 – 4 c. flour
  • 1 Tbs coarse salt
  • 1/4 c. olive oil (plus some)
  • cornmeal, for dusting
  • FRESH rosemary (dried will burn)

In the bowl of a stand mixer fitted with dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 Tbs of water and add it to the mixture. Pour in 1/4 cup olive oil. Scrape dough off the hook periodically. Mix until dough is smooth and elastic, about 10 minutes.

Turn dough onto a work surface and fold a few times. Form into a round and place in an oiled bowl, and turn to coat entire ball with oil so it doesn’t form a skin. Cover with a damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Line a cookie sheet with foil, then coat with a little olive oil and corn meal. Once dough is doubled and domed, turn it out onto counter. Roll and stretch into an oblong shape about 1/2-inch thick.  Lay the flattened dough on the pan and cover with damp towel. Let sit 15 minutes. Preheat oven to 400 F.

In the meantime, prepare toppings. Fresh rosemary is always the best, but other suggestions include onion (freshly copped end caramelized, or simple dried flakes), shredded parmesan cheese, fresh-ground black pepper, coarse salt, or other herbs, mixed in with 2 Tbs olive oil.

Uncover dough and dimple surface, re-stretching to desired thickness. Spread olive oil topping mixture evenly over surface. Bake on the bottom rack 15-20 minutes.

Source: ??  This is another one I typed ages ago… I think it might be a simplified version of America’s Test Kitchen, or it’s from the internet…somewhere. 


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