Monday, March 31, 2008

Rosemary and Sea Salt Focaccia

1 3/4 cups warm water (about 110 degrees)
4 1/2 cups bread flour, plus additional for kneading
1 pkg active dry yeast (1/4 oz)
2 tsp fine salt
1/2 cup extra-virgin olive oil
2 tbl coarsely chopped fresh rosemary (I just used dried)
1/2 tsp coarse sea salt (I used kosher salt)

1. Put the water in a medium bowl; whisk in 2 tbl of the four, then sprinkle the yeast over the surface. Set aside until foamy, about 10 min.

2 Whisk the remaining flour and the fine salt in a large bowl. Make a well in the center and pour int he yeast mixture and 1/4 cup of the oil. Gradually stir the liquid into the flour with a wooden spoon to make a shaggy, loose dough. Turn the dough out of the bowl onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes. (add just enough flour so the dough is workable but still moist.) Form the dough into a ball.

3. Lightly oil a large bowl and place the dough in the bowl; turn the dough around the bowl to coat. Cover the bowl with a slightly moist kitchen towel and set aside to rise for 45 min. Turn dough onto a lightly floured work surface, punch it down, and knead briefly before reshaping into a ball. Return to the bowl and set aside to rise for another 45 min-1 hour.

4. Pour remaining 1/4 cup olive oil into a 11x7-inch jelly-roll pan. Turn the dough onto pan and flatten by hand. Set aside for 10 minutes until dough spreads easily on the pan. Turn dough over so both sides are well coated with oil. Stretch and press dough from center to the edges of the pan. Make indentations in dough with your fingertips and sprinkle with rosemary. Cover with a towel and let rise until puffy, about 1 hour.

5. Preheat oven to 425. Sprinkle the dough with the sea salt (I also put sliced green olives on half). Bake until golden brown, about 20 minutes. Slip the focaccia from the pan and cool on a rack.

This sounds way more complicated than it really is! I thought I'd just try it once and never again, but we liked it so much I think I'll do it quite often with different toppings. It's a good thing to do if you'll be staying around the house for most of the day. I cut it into stips like Biaggi's does. I also want to try it with panninis next time!

1 comment:

Alisa said...

Girl! Those are some serious skills. Impressive.


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