luisa_calif
Well-known member
FOCACCIA WITH FRESH ROSEMARY
2 pkg dry yeast
2 c warm water (110 deg F)
2 Tbs sugar (or 1 Tbs)
1 Tbs table salt
3 Tbs olive oil
5.5 c AP unbleached flour (or you can use bread flour)
3-4 Tbs finely chopped fresh rosemary
Extra virgin olive oil for brushing
1 Tbs or so pretzel salt for sprinkling
1 bunch of finely sliced green onions for topping
Add yeast to warm water, let stand 5 minutes. Stir in sugar, salt, oil. Add 3.5 cups flour one cup at a time. Add chopped rosemary
Beat 5 minutes. Gradually add1.25 c more flour. Knead until no longer sticky, adding more flour as needed. (I do all this in my Kitchen Aid). Put into greased bowl, let rise until doubled, about 1 hour. (I just cover the KA bowl.) Lightly grease 2 cookie sheets. Punch down dough, divide into 2 parts, shape into two balls, place on sheets, cover, let rest 30 minutes or less. (Sometimes I make 4 smaller ovals.) Press, pull, flatten into ovals 11 by 14. Let rest few minutes if dough wants to snap back. Cover, let rise 45 minutes. Using fingertips (if you have long nails, use your knuckles or wooden spoon handle) dock the dough spaced about1-2 inches apart. Brush with Extra virgin olive oil, sprinkle with chopped green onions, press these in a bit. Sprinkle with pretzels salt, don’t use too much !
Bake in a pre-heated 450 deg F oven for about 15-20 minutes. You can switch the pan positions & rotate if you want. Sometimes I use my baking stone if I’m only baking one loaf. If the bottoms aren’t done, take off the pans and place on the bare oven racks for a few minutes. Watch that the onions don’t scorch. If they tend to scorch in your oven, pre-cook them in a pan on stove top, let cool before putting on top of raw dough.
2 pkg dry yeast
2 c warm water (110 deg F)
2 Tbs sugar (or 1 Tbs)
1 Tbs table salt
3 Tbs olive oil
5.5 c AP unbleached flour (or you can use bread flour)
3-4 Tbs finely chopped fresh rosemary
Extra virgin olive oil for brushing
1 Tbs or so pretzel salt for sprinkling
1 bunch of finely sliced green onions for topping
Add yeast to warm water, let stand 5 minutes. Stir in sugar, salt, oil. Add 3.5 cups flour one cup at a time. Add chopped rosemary
Beat 5 minutes. Gradually add1.25 c more flour. Knead until no longer sticky, adding more flour as needed. (I do all this in my Kitchen Aid). Put into greased bowl, let rise until doubled, about 1 hour. (I just cover the KA bowl.) Lightly grease 2 cookie sheets. Punch down dough, divide into 2 parts, shape into two balls, place on sheets, cover, let rest 30 minutes or less. (Sometimes I make 4 smaller ovals.) Press, pull, flatten into ovals 11 by 14. Let rest few minutes if dough wants to snap back. Cover, let rise 45 minutes. Using fingertips (if you have long nails, use your knuckles or wooden spoon handle) dock the dough spaced about1-2 inches apart. Brush with Extra virgin olive oil, sprinkle with chopped green onions, press these in a bit. Sprinkle with pretzels salt, don’t use too much !
Bake in a pre-heated 450 deg F oven for about 15-20 minutes. You can switch the pan positions & rotate if you want. Sometimes I use my baking stone if I’m only baking one loaf. If the bottoms aren’t done, take off the pans and place on the bare oven racks for a few minutes. Watch that the onions don’t scorch. If they tend to scorch in your oven, pre-cook them in a pan on stove top, let cool before putting on top of raw dough.