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Rosemary Focaccia Bread
October 1, 2009, 12:49 pm
Filed under: Bread | Tags: ,

August september 2009 377

  • 1/2 teaspoon honey
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup warm water
  • 2 cups all-purpose flour
  • 1/4 c Fresh Rosemary
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil, divided

    DIRECTIONS

  1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Add 1 cup flour, salt, rosemary and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough 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 1 hour.
  3. Deflate the dough and turn it out on a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9×13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.
  4. Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15-20 minutes.

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