INGREDIENTS

INSTRUCTIONS

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.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake 30-40 minutes or until golden brown. Transfer to rack and let cool
in pan a few minutes.
8. 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, 1998

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