Rosemary Focaccia

Mar
2014
30

posted by on Appetizers, Bread, Featured, Main

1 comment

I’ve had an obsession with making bread lately. I don’t know why.

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I’m so not a baker. But, the end result of a perfectly risen batch of dough is so exciting.

Besides making it is so fun here lately, it’s also made me realize how much we all love bread so much. I mean, seriously, we ruin our appetites for dinner on a regular basis and don’t think a thing about it.

I’m very cognizant of this at restaurants, because I know once the entrees come out you may or may not be able eat it.

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But at home shit changes.

That’s because Mom makes the bread. And when Mom makes the bread it’s time to eat, and I want everybody to eat everything.

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This is a pretty fool-proof recipe.

You can bake the entire batch of dough at one time to get thicker bread to make sandwiches with. Splitting it in half makes the loaves perfectly sized for dipping and snacking.

I’m thinking Buffalo Chicken on Focaccia with Blue Cheese Sauce??

Rosemary Foccacia

Rosemary Foccacia

Ingredients

  • 1 envelope (2 1/4 teaspoons) active dry yeast
  • 1/2 teaspoon sugar
  • 1 3/4 cups warm water
  • 2 teaspoons salt
  • 3 cups white flour
  • 1 cup bread flour
  • Olive oil
  • Fresh rosemary
  • Sea salt

Instructions

  • Add the yeast and sugar to the water and let it sit for 10 minutes, until frothy.
  • Combine the salt with flours in the bowl of a stand mixer.
  • Mix on low with the dough hook until the dough is pulling away from the sides of the bowl and a ball forms. You may need to add a little more flour if it's too wet.
  • Drizzle some olive oil over the ball, roll it around in the bowl a few times to coat and cover with a dish towel. Let rise for one hour.
  • Punch the dough down and divide it into two balls. Cover one with the dish towel, unless you don't plan on making both now, you can loosely cover it with plastic wrap and refrigerate to make later.
  • Stretch the dough out flat to fit a baking sheet drizzled with olive oil.
  • Make indentions with your fingers in the dough; cover with a dish towel and let rise for 20 minutes.
  • Preheat oven to 400 degrees.
  • Drizzle olive oil on top of the dough, sprinkle with rosemary and sea salt.
  • Bake for 15-20 minutes.
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