| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
2 |
Rounds |
INGREDIENTS
| 1 |
pk |
(1/4 oz) active dry yeast |
| 3 |
c |
Bread flour |
| 1 |
ts |
Sugar |
| 1 |
c |
Plus 2 tbs lukewarm water |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Kosher salt |
|
|
Leaves from 2 rosemary sprigs |
INSTRUCTIONS
1. In the order recommended by your bread machine manufacturer, combine the
yeast, flour, sugar, salt, and lukewarm water in the container of your
machine. Set the machine on the dough cycle, and, if you have the
capability, the French bread or white bread mode. Close the cover and start
the machine.
2. When the dough is ready and the machine signals the end of the cycle,
transfer the dough to a lightly floured surface and divide it in half.
Shape each half into a rounded disk and transfer the disks to 1 large or 2
small baking sheets. Cover with plastic wrap and set aside to rise until
doubled in bulk, usually 45 min to 1 hour. (Don't worry if it takes as long
as 2 hours.)
3. Punch down the disk and spread each one into an 8-to-9-inch round about
1/2-inch thick. Use your knuckles to dimple the top of the dough. Cover and
set aside until risen and puffy, about 45 min; again, up to 2 hours is
fine.
4. Preheat the oven to 425 F. Just before baking, use your knuckles to
dimple the surface of each focaccia again. Drizzle the oil over the round
and spread it into the dimples with the back of a spoon. Sprinkle the
focaccia with the kosher salt, and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 min, or
until the tops are golden and the bottoms are lightly browned and crisp.
Transfer to a wire rack. Cut into wedges and serve at once, or let cool and
wrap for later.
Food and Wine June 1996 From: Diane Lazarus Date: 06-22-96
Posted to MM-Recipes Digest by White Lily Bag on Aug 19, 98
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