Made this last night to go with pasta... Was very easy and had a soft texture and wonderful flavor... even kids liked it...
recipe is from evelyn/athens over at reciezaar. I that she has somewhat of following here too...
Rosemary Garlic Focaccia
8-10 servings 1 hour 25 minutes 45 mins prep
¼ oz. active dry yeast (1 envelope)
1½ teaspoons sugar
4-4½ cups all-purpose flour
1/2 teaspoon salt (i used 1tsp by mistake and worked fine)
3 tablespoons olive oil (i used garlic rosemary infused olive oil)
1½ tablespoons dried rosemary, crumbled (used fresh cause i could)
3-5 garlic cloves, minced very fine (be carefull not to burn...)
1½ teaspoons kosher salt
1. In a bowl, stir together yeast, sugar and 1¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
2. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
3. Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
4. Knead dough down and press with lightly-oiled hands into a well-oiled 15½ x 10½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
5. Preheat oven to 375° F.
6. Set rack in center of oven.
7. Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
8. Bake for 35-40 minutes or until pale golden.
9. Let cool for 10 minutes before cutting.
10. Serve warm or at room temperature.
http://www.recipezaar.com/browse/getchef.zsp?id=80353
recipe is from evelyn/athens over at reciezaar. I that she has somewhat of following here too...
Rosemary Garlic Focaccia
8-10 servings 1 hour 25 minutes 45 mins prep
¼ oz. active dry yeast (1 envelope)
1½ teaspoons sugar
4-4½ cups all-purpose flour
1/2 teaspoon salt (i used 1tsp by mistake and worked fine)
3 tablespoons olive oil (i used garlic rosemary infused olive oil)
1½ tablespoons dried rosemary, crumbled (used fresh cause i could)
3-5 garlic cloves, minced very fine (be carefull not to burn...)
1½ teaspoons kosher salt
1. In a bowl, stir together yeast, sugar and 1¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
2. Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
3. Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
4. Knead dough down and press with lightly-oiled hands into a well-oiled 15½ x 10½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
5. Preheat oven to 375° F.
6. Set rack in center of oven.
7. Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
8. Bake for 35-40 minutes or until pale golden.
9. Let cool for 10 minutes before cutting.
10. Serve warm or at room temperature.
http://www.recipezaar.com/browse/getchef.zsp?id=80353