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    Rosemary Focaccia

    Source of Recipe

    From "Southern Grit" by Kelsey Barnard Clark

    Recipe Introduction

    "This was one of the very first recipes I learned in pastry, and I fell in love with it because it's so damn practical. It's easy to follow, it doesn't require a biga (the traditional Italian starter dough) or other yeast starter, and it isn't finicky like standard loaf recipes are. This is the ideal bread to attempt from home. You can start three hours before your party and guests will be greeted by the smell of fresh bread, making you look like the hostess goddess that you are. You're welcome."

    List of Ingredients

    ◦ One -ounce package active dry yeast
    ◦ 1 teaspoon sugar
    ◦ cup olive oil
    ◦ 5 cups all-purpose flour, plus more as needed
    ◦ 2 teaspoons salt
    ◦ cup chopped, fresh rosemary

    Recipe

    In a stand mixer with the dough hook attached, whisk together the yeast, sugar, and 1 cups of warm water. Let the yeast mixture sit for at least 10 minutes while measuring out the remaining ingredients individually in bowls.

    After 10 minutes, and once the yeast is slightly foamy, turn the mixer to low speed. Add cup of the olive oil, the flour, and 1 teaspoon of the salt and mix until combined, 3 to 4 minutes. Add half of the rosemary, then turn the mixer to medium-high speed and let knead for 5 to 8 minutes or up to 20 minutes until the dough is smooth, slightly sticky, and pulling away from the sides, forming a loose ball around the hook. If it is not pulling away from the sides, add another cup of flour and continue mixing.

    Turn the dough out onto a cutting board and shape it into a ball. Oil a large mixing bowl with 1 tablespoon of the olive oil and place the dough in the bowl. Loosely cover the bowl with a damp tea towel and set in a warm area (such as on your dryer or near the oven or, on a warm day, a window) and let it rise until doubled in size, 45 minutes to 1 hour.

    Preheat the oven to 400 F. Oil a standard half sheet pan with 1 tablespoon of the olive oil. Place the dough in the pan, pushing and pressing from the middle until the dough has stretched to the sides. Cover the dough with an oiled piece of plastic wrap and let rise for another 20 minutes.

    Remove the plastic wrap and use your fingertips to press dough dimples all over the dough surface down to the pan. Evenly drizzle the surface with 1 tablespoon of the olive oil and sprinkle the remaining rosemary and the remaining 1 teaspoon of salt over the top. Bake for 15 to 20 minutes, or until the dough is golden and cooked throughout. Remove from the oven, let sit for 20 minutes, then cut and serve warm with the remaining 1 tablespoon of olive oil on the side.

    Makes 10 to 12 servings

 

 

 


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