rosemary focaccia
10 Apr 2020 12:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneMy other baking plans have not advanced yet but we did make
1 package dry yeast
1 cup (240 ml) warm water
1 teaspoon honey
2 1/2 cups (940 ml) all-purpose flour
2 teaspoons kosher salt divided
1/2 (120 ml, 15 ml) cup plus 1 tablespoon olive oil divided
handful of sprigs of fresh rosemary needles removed from stem
Combine the honey, warm water, and yeast in a medium bowl and let rest 10 minutes, or until the yeast blooms and bubbles form on top.
Stir the salt, a teaspoon of flour and 1/4 cup (60 ml) olive oil into the liquid; turn out onto a floured surface and knead 5-10 min until smooth.
Put the dough in a lightly oiled bowl and cover with a tea towel or plastic wrap. Rest in a warm place 1 hour or until doubled in size.
Preheat the oven to 450 F/230 C.
Remove the dough from the bowl and press into a lightly oiled glass casserole dish, the kind that's slightly bigger than letter size paper, and poke holes all over the top with your fingertip, spaced a couple of inches apart. Drizzle 2 tablespoons of oil over the pan of dough and rest about 20 minutes until it is puffy.
Sprinkle the surface with salt and poke sprigs of rosemary, 1-3 leaves at a time, into most of the holes on the surface. Drizzle with the remaining 2 tablespoons of olive oil.
Bake until golden brown, about 20 minutes, but turn the oven off for the last few minutes of the baking time. Remove from oven and allow to cool in the pan on a rack.
1 package dry yeast
1 cup (240 ml) warm water
1 teaspoon honey
2 1/2 cups (940 ml) all-purpose flour
2 teaspoons kosher salt divided
1/2 (120 ml, 15 ml) cup plus 1 tablespoon olive oil divided
handful of sprigs of fresh rosemary needles removed from stem
Combine the honey, warm water, and yeast in a medium bowl and let rest 10 minutes, or until the yeast blooms and bubbles form on top.
Stir the salt, a teaspoon of flour and 1/4 cup (60 ml) olive oil into the liquid; turn out onto a floured surface and knead 5-10 min until smooth.
Put the dough in a lightly oiled bowl and cover with a tea towel or plastic wrap. Rest in a warm place 1 hour or until doubled in size.
Preheat the oven to 450 F/230 C.
Remove the dough from the bowl and press into a lightly oiled glass casserole dish, the kind that's slightly bigger than letter size paper, and poke holes all over the top with your fingertip, spaced a couple of inches apart. Drizzle 2 tablespoons of oil over the pan of dough and rest about 20 minutes until it is puffy.
Sprinkle the surface with salt and poke sprigs of rosemary, 1-3 leaves at a time, into most of the holes on the surface. Drizzle with the remaining 2 tablespoons of olive oil.
Bake until golden brown, about 20 minutes, but turn the oven off for the last few minutes of the baking time. Remove from oven and allow to cool in the pan on a rack.
