Breads |
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Rosemary Focaccia - 2018
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Combine 2 tablespoons rosemary and water in bowl, then let cool to 110 degrees. Add yeast and sugar and let sit for 5 minutes. When yeast is bubbly on top, add table salt and 1 tablespoon oil, then stir in wheat flour. Begin adding white flour, stirring constantly, only until the dough begins to pull away from the side of the bowl.
Turn dough out onto floured counter and knead for 5-10 minutes, until smooth and elastic. If the dough seems sticky you can add a bit more flour. If it's too dry, add some warm water, 1/2 teaspoon at a time.
Oil a bowl and place the dough in it. Turn the dough so that the entire surface is lightly oiled. Cover with damp cloth, set in a warm spot, and let rise about 1½ hours, until doubled.
Punch down dough and knead for 2 minutes. Oil baking sheet, place dough on top, and stretch to form a 12 by 12 inch square. Cover with damp cloth and let rise for 45 minutes.
Preheat over to 375. Press down slightly on the dough every two inches or so, so that the top is dimpled. Drizzle with 2 tablespoons of oil and spread oil with fingers to cover entire loaf. It's fine if some oil settles in the dimples, as it will soak in. Sprinkle with sea salt and additional rosemary. Bake until golden brown, about 25 minutes.
Serve immediately, with a dish of your best olive oil and maybe some balsamic vinegar drizzled in it.
Notes from Ron: I use my Kitchenaid to knead the dough. Be sure to add just enough white flour so your dough is a little sticky and you can knead it. About a cup of flour is right. I had to add a teaspoon of warm water so it would knead well. Adjust the amounts of flour or water as appropriate.
- 3 tablespoons minced rosemary, divided
- 1 cup boiling water
- 1 package yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- About 4 tablespoons olive oil
- 1½ cups wheat flour
- 1 cup white flour
- Coarse sea salt
PREPARATION
Combine 2 tablespoons rosemary and water in bowl, then let cool to 110 degrees. Add yeast and sugar and let sit for 5 minutes. When yeast is bubbly on top, add table salt and 1 tablespoon oil, then stir in wheat flour. Begin adding white flour, stirring constantly, only until the dough begins to pull away from the side of the bowl.
Turn dough out onto floured counter and knead for 5-10 minutes, until smooth and elastic. If the dough seems sticky you can add a bit more flour. If it's too dry, add some warm water, 1/2 teaspoon at a time.
Oil a bowl and place the dough in it. Turn the dough so that the entire surface is lightly oiled. Cover with damp cloth, set in a warm spot, and let rise about 1½ hours, until doubled.
Punch down dough and knead for 2 minutes. Oil baking sheet, place dough on top, and stretch to form a 12 by 12 inch square. Cover with damp cloth and let rise for 45 minutes.
Preheat over to 375. Press down slightly on the dough every two inches or so, so that the top is dimpled. Drizzle with 2 tablespoons of oil and spread oil with fingers to cover entire loaf. It's fine if some oil settles in the dimples, as it will soak in. Sprinkle with sea salt and additional rosemary. Bake until golden brown, about 25 minutes.
Serve immediately, with a dish of your best olive oil and maybe some balsamic vinegar drizzled in it.
Notes from Ron: I use my Kitchenaid to knead the dough. Be sure to add just enough white flour so your dough is a little sticky and you can knead it. About a cup of flour is right. I had to add a teaspoon of warm water so it would knead well. Adjust the amounts of flour or water as appropriate.
