| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Michael’s p, Bread |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2 |
c |
Warm water |
| 8 |
tb |
Olive oil |
| 5 |
c |
Unbleached flour |
| 1 |
tb |
Salt |
| 3 |
tb |
Fresh rosemary leaves, chopped |
| 1 |
tb |
Coarse salt |
INSTRUCTIONS
Combine the yeast and warm water in a bowl, add 3 tablespoons olive oil to
the water and let soak for 5 minutes. Mix the flour, 1 tablespoon salt and
half the rosemary together in a bowl. Using a woo den spoon, pour the water
yeast mixture into the flour and stir together to form a well mixed dough.
Scrap the dough out onto a floured work surface and begin to work the dough
with the heel of your hands, pulling and folding the dough as you push and
pull.
Work the dough for 10 minutes, put the dough into a lightly oiled bowl and
then let rise at room temperature for 1 1/2 hours. Lightly oil a cookie
sheet pan, spread the dough out in the pan and pull the dough evenly into
the corners. Let the dough rise again for 1 hour more. Poke the surface of
the dough with the tip of a your finger and drizzle the remaining olive oil
over the surface of the do ugh, sprinkle with the coarse salt and remaining
rosemary and bake at 450 degrees for 20 minutes. Check the bottom of the
focaccia to ensure it is not burning and bake an additional 5 minutes.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.
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