Rosemary Foccacia
Source of Recipe
by Mercyteapot, from Gourmet, March 2002
List of Ingredients
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour, plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
2-1/2 teaspoons table salt
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
Recipe
Stir together 1-2/3 cups lukewarm (105 to 115 degree) water and the yeast in the bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2-1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth and sticky, 3 to 4 minutes.
Turn the dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead the dough 1 minute (it will still be slightly sticky), then transfer it to a lightly oiled bowl and turn the dough to coat with oil. Let the dough rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1-1/2 hours.
Press dough evenly into a generously oiled 15-by-10-by-1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
Preheat the oven to 425°. Stir together the rosemary and the remaining 3 tablespoons oil. Make shallow indentations all over the surface of the dough with your fingertips, then brush it with the rosemary oil, letting it pool in the indentations. Sprinkle sea salt evenly over the focaccia and bake it in the middle of the oven until golden, 20 to 25 minutes.
Immediately invert a rack over the pan and flip the focaccia onto rack, then turn it right side up. Serve the focaccia warm or at room temperature.
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