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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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I love rosemary and when you dip this in a dipping oil, it is wonderful. There is nothing better. You can do different things to Focaccia by what you put on it. It makes great sandwiches when sliced horizontally and filled with your favorite filling. Ingredients:
1 cup wrist warm water |
2 teaspoons dry yeast |
1 teaspoon sugar |
1 teaspoon salt |
3 1/2 cups flour (approximately) |
2 -3 tablespoons dried rosemary |
1 dash garlic powder (optional) |
sea salt (coarse type) |
Directions:
1. Place the water in a medium bowl and sprinkle in the yeast and let stand 5 minutes to proof a little.
2. Add the sugar and salt; stir until dissolved.
3. Add the flour, a little at a time, and the rosemary.
4. Knead till smooth; rise once till double.
5. Punch down and transfer to lightly floured surface.
6. Knead 5 minutes or so.
7. Firm into a ball and roll into a 10 to 12 circle (or press it into a pan).
8. Let it rest for 10 minutes.
9. Transfer dough to a lightly sprayed baking sheet.
10. Brush with olive oil and a little garlic powder (if desired), and additional rosemary (if desired), and sea salt.
11. Let sit for 10 more minutes.
12. Bake at 400 degrees for 20-30 minutes; take out sooner if you like it softer.
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