Saturday, November 7, 2015


Focaccia is a flat yeast dough topped with herbs and other ingredients. 


· 1 T sugar

· 1 T active dry yeast

· 12 fl oz water, (temperature control)

· 1 lb AP flour

· 2 t Kosher salt

· 2 fl oz olive oil

· 2 T fresh rosemary, crushed


1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour, 4 oz at a time.

2. Stir in 1 ½ t of the salt and onion. Mix well, then knead on a lightly floured workbench or in the bowl of a mixer fitted with a dough hook until smooth.

3. Place the dough in the oiled bowl and cover and ferment until doubled.

4. Punch down the dough, then flatten it onto and oiled sheet pa. It should be no more than 1 inch thick. Brush the top of the dough with 1 fl oz of the oil. Let the dough proof until doubled, approximately 15 minutes.

5. Dimple the surface of the dough with your fingers. Brush the remaining 1 fl oz of olive oil over the dough. Sprinkle it with the rosemary and the remaining ½ t salt. Bake at 400oF (200oc) until lightly browned, approximately 20 minutes.


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