Rosemary Focaccia
November 11th 2011 10:00
Rosemary focaccia
This recipe was such a success I will be using it again in the near future.
Personally, I think the addition of sugar in the yeast process is the secret and yet I've come across so many recipes that don't mention it....go figure.
As always the yardstick for success with any of my meals is whether or not the kids enjoy it.
This one they loved. It came about because our rosemary bush is flourishing so I went looking for a recipe that used rosemary.
Because you need to wait until the yeast does it's stuff, be prepared to enjoy the process before you get to the end product. It will be worth the wait.
Ingredients
2 envelopes active dry yeast.
1t sugar
1.75 C warm water
2/3 C olive oil
1.5 t salt
4-5 C plain flour
2t hot red pepper flakes
Toppings
2 tomatoes sliced
2 onions, sliced
sprigs of rosemary.
Method
1. Dissolve yeast and sugar in one cup lukewarm water. Let sit until foamy.
2. In another bowl combine remaining water, olive oil and salt. Pour in yeast mixture.
3. Blend in flour, a cup at a time until dough comes together.
4. Knead on a floured board for 10 minutes, adding flour as needed to make dough smooth and elastic.
5. Place dough in an oiled bowl and turn to coat well. Cover with a cloth and let rise in a warm, draft-free place for an hour or until doubled in bulk.
6. In a small saucepan, heat remaiining oil until very hot but not smoking. Add chili flakes and remove from heat. Let stand until cool.
7. Punch down dough and knead again on a floured board for about 5 mins.
8. Preheat oven to 250 deg celsius.
9. Divide dough in half and roll out on a floured board into two 8 inch swaures about 1/2 inch thick.
10. Place on a baking sheet and brush with prepared chili oil.
11. Press toppings into the dough. Sprinkle with coarse salt. Bake until golden brown, about 20 mintues. Cut into squares and serve warm.
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