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Rosemary Focaccia

September 6, 2011

This is my first time at making any kind of bread (not counting pizza dough). It was much easier than I expected and turned out fantastic. The bead was quite moist and disappeared within minutes of cutting into it. I froze the second loaf (it defrosted beautifully) and warmed it in the oven at a low heat before serving it.

This recipe is from Easy Italian by Maxine Clark

Ingredients: Makes 2 Focaccia

5 cups flour, plus extra for kneading

1/2 tsp salt

1 ½ packages dry yeast (follow directions on package)

2/3 cup olive oil

2 cups warm water

sea salt

rosemary sprigs

water spray

2 10-inch pie pan or shallow cake pan

Prepare yeast according to package directions.

Sift the flour and salt together into a large bowl, make a hollow in the center. Pour yeast mixture and 3 tbsp of olive oil into the flour and work everything together. Add  warm water and mix together, using your hands, until dough comes together.

Transfer dough to floured surface. Wash and dry your hands, then knead for 10 minutes until dough is smooth and elastic. Put the dough into a clean oiled bowl, cover with a damp dishcloth and let rise in a warm place until doubled in size–about 30-90 minutes.

Push dough down and split into two pieces. Put on floured surface and roll each piece into a ball, then roll into 2 circles, 10 inches diameter. Place in baking pans. Cover with damp towel again and let rise another 30 minutes.

Remove towel and make dimples, using your fingers, all over the top of the dough. Pour oil on top and sprinkle generously with coarse salt. Cover again and let rise another 30 minutes.

Preheat oven to 400.

Remove towel, spray with water, sprinkle rosemary on top and bake in oven at 400 for 20-25 minutes. I baked my focaccia pans separately.

Transfer to wire rack to cool. Eat the same day or freeze when cool.

Serve with olive oil for dipping.

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