Focaccia
| Category | Breads
|
| Classification | Italian |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Moosewood Cookbook |
| Comment | wonderful |
Ingredients
- 1 cup wrist temp. water
- 1 1/2 teaspoons dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ~3 1/2 cups flour
- 2-3 tablespoons dried rosemary
- olive oild for bowl, dough, baking tray
Directions
1. Place water in a medium-sized bowl and sprinkle on yeast. Let stand for 5 minutes - it will become foamy. 2. Add sugar or honey and salt. Stir until everything dissolves. 3. Add rosemary with flour and use olive oil to oil the bowl and the dough. 4. Punch down the dough, and transfer to a clean floured surface. Adding small amounts of extra flour as needed, to avoid stickiness, knead. Form the dough into a ball, and roll it into a 10-12 inch diameter circle. Let it rest for about 10 minutes. Meanwhile, preheat the oven to 400 degrees. Lightly oil a baking tray. 5. Transfer the circle of dough to the baking tray, and brush the top surface of the dough with a little more olive oil. Bake for 20 to 30 minutes, or until lightly browned. Take it out sooner if you like it softer; later if you like it crisper. Serve hot, warm or at room temperature.
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