Ingredients
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1/4
-
1 1/2
-
4 - 4 1/2
-
1/2
-
3
-
1 1/2
-
3 - 5
-
1 1/2
-
-
-
-
-
-
-
Directions
Rosemary – Garlic Focaccia, I was lucky enough to have my Italian uncle Pat make this for me all through my teens I like to think now that it sustained me more than physically I could eat this every day and never get tired of it – it’s the perfect bread
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Steps
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1
Done
|
In a Bowl, Stir Together Yeast, Sugar and 1 Cups Lukewarm Water and Proof Yeast For 10-15 Minutes, or Until Foamy. |
|
2
Done
|
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
Done
|
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. Knead Dough Down and Press With Lightly-Oiled Hands Into a Well-Oiled 15 X 10 Inch Jelly-Roll Pan and Let It Rise, Covered Loosely, For 30 Minutes. |
|
4
Done
|
Preheat Oven to 375 Degrees F. Set Rack in Center of Oven. |
|
5
Done
|
Dimple Dough With Your Fingers in Places, Drizzle 2 Tblsps Olive Oil Over and Spread Over Dough; Sprinkle With Rosemary, Garlic and Sea Salt. |
|
6
Done
|
Bake For 35-40 Minutes or Until Pale Golden. Let Cool For 10 Minutes Before Cutting. Serve Warm or at Room Temperature. |
|
7
Done
|
Note: I Often Make Up the Garlic/Oil/Rosemary Mixture One or Two Days Ahead of Time and Refrigerate It. Dried Oregano Is Also a Great Add-In. |
