Tuesday, May 4, 2010

I posted this on Facebook last week and now I'm adding it here in an attempt to keep all my recipes in one place for easy reference. Cody and the girls love this focaccia and I've tweaked the recipe in many different ways- sundried tomatoes, onions, cheese, whatever I'm in the mood for.

Roasted garlic, sea salt and rosemary Focaccia.

1 teaspoon white sugar
1 package active dry yeast
1/3 cup warm water
2 cups all-purpose flour
2 tablespoons olive oil
1 & 1/4 teaspoon sea salt
1 head of roasted garlic
fresh rosemary

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In the mixerl, combine the yeast mixture with flour. Add in additional water, 1 tablespoon at a time, until all of the flour is absorbed. Knead briefly for about 1 minute. Remove from bowl.
Lightly oil the bowl, place the dough back in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F
Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with olive oil and sprinkle with seasalt and cover with mashed roasted garlic and rosemary.
# Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

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