Rosemary Focaccia
- 2 1/4 tsp (one envelope) active dry yeast
- 2/3 cup warm water (105u0b0F)
- 1 2/3 cup all-purpose flour
- 1/2 tsp salt
- 7-8 tbsp olive oil
- 8 sprigs rosemary, needles plucked and finely chopped
- Sprinkle the yeast into the warm water and stir to dissolve. In a large bowl, mix the flour, 1/2 tsp salt, 2 tbsp oil and half the rosemary. Add the yeast and knead into a smooth dough. Cover and leave in a warm place for about 30 minutes.
- When doubled in size, turn dough out onto a floured surface and knead again for a couple of minutes, to knock the air out. Shape into a rectangle, about 8 x 11 inches, and transfer to a lined baking sheet. Push indentations all over the dough, cover and leave to rise again for a further 10 minutes.
- Preheat oven to 425u0b0F and place a pan of boiling water on the bottom of the oven. Drizzle bread with 3-4 tbsp olive oil, sprinkle with remaining rosemary and some salt and bake for 15-20 minutes until golden brown. Remove, drizzle with 2 tbsp oil and allow to cool.
active dry yeast, warm water, allpurpose, salt, olive oil, rosemary
Taken from recipes-plus.com/api/v2.0/recipes/17211 (may not work)