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Making focaccia is a
very easy way to begin making bread if you have never tried it before. You
can start with a simple flat bread brushed with just a little olive oil and
salt, or add almost any topping you desire. This recipe is one of my
favorites, consisting of chopped rosemary with plenty of variations. |
2 cups warm water
2 tsp. Active Dry Yeast
4 cups bread flour
2 tsp. salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste
In a large mixing bowl, mix yeast into warm water, then mix in
flour and salt. Blend with a spoon just until the dough pulls away from the
sides of the bowl. Cover, allowing the dough to rise, for approximately one hour
and 15 minutes. Try not to jiggle the bowl excessively.
Brush a baking pan liberally with olive oil. Pour the dough
onto the pan, then gently brush the surface of the bread with olive oil. With
your fingers, pull small holes throughout the dough.
Strip some rosemary by simply sliding your hand down the herb
in the opposite direction. Chop the rosemary to a coarse consistency and
sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15
to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are
edible.
Variations:
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Tomato & Basil: Instead of the
rosemary, use 10 cherry tomatoes and 6 large fresh basil leaves. Space the
tomato halves across the surface of the focaccia, then sprinkle the
shredded basil leaves. Dimple the top surface with your finger tips, and
then drizzle with the oil and sprinkle with coarse salt.
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Sage: Instead of the rosemary,
you might add 2-3 tablespoons of fresh chopped sage to the dough with some
Fresh Parmesan on top. |
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Vegetable:
Other alternatives are sliced olives, thinly sliced zucchini or thinly
sliced onions. |
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Cheese: Such cheeses as grated
Parmesan, Mozzarella, or Fontina are also good.
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from hgtv.com
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