| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 6 | -8 serving | ||
INGREDIENTS
| 3 1/4 | c | Unbleached bread flour |
| 2 | t | Quick-rise yeast |
| 1 | t | Salt |
| 3 | T | Extra-virgin olive oil, plus |
| extra for brushing | ||
| 1 1/4 | c | Warm water, 110 degrees |
| 4 | Fresh rosemary sprigs | |
| Coarse sea salt, optional |
INSTRUCTIONS
1998 Focaccia is an Italian flat bread that can be served hot with eggs at breakfast or alongside a salad or soup for lunch. Or use focaccia for sandwiches with thin slices of prosciutto and your favorite Italian cheese. Most large grocery stores carry fresh rosemary, which works better in this recipe than the dried version. In a large bowl, combine the flour, yeast and salt. Using a wooden spoon, stir to mix well. Add the 3 tablespoons olive oil. Then gradually stir in the 1-1/4 cups warm water until all of the flour has been absorbed and a dough forms. You may not need all of the water, or you may need a bit more depending on humidity, dryness of your flour and other factors. Using your hands, gather the dough into a ball and transfer to a well-floured work surface. Knead until soft and elastic and no longer sticky, about 10 minutes. Work some more flour into the dough if needed to reduce stickiness; be sure to keep the work surface well-floured. Place the dough in a warmed, lightly oiled bowl, turning several times to coat it with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 45-75 minutes. Position a rack in the lower third of oven, and preheat oven to 400 degrees. Take a 10-by-15-inch baking pan with 1/2-inch sides and brush pan with olive oil. Set pan aside. Punch down the dough and transfer to the floured surface. Knead a few times, then let rest for 5-6 minutes. With the palms of your hands, form dough into a rectangle about 4 by 8 inches. Roll out the dough to fit the prepared pan. Transfer the dough to the pan, stretching and patting the dough to cover the pan bottom with an even thickness. Cover with plastic wrap and let rise until about 1 inch high, 20-30 minutes. Using your fingertips, make "dimple" indentations in the dough, spacing them 2 inches apart. Remove the leaves from the rosemary springs and either leave them whole or chop them. Brush the dough's surface with olive oil and sprinkle lightly with rosemary and coarse sea salt, if desired. Bake 30-40 minutes or until golden brown. Transfer to rack and let cool in pan a few minutes. Cut into squares and serve warm or at room temperature. To reheat, place in a preheated 300-degree oven for 6 to 8 minutes. From Williams-Sonoma: Celebrating the Pleasures of Cooking by Chuck Williams (Time-Life Books) Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06,
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