Friday, July 21, 2006

Rosemary Foccacia


1 tbsp. dry yeast
1 tbsp. sugar
1 cup warm water (105-115 degrees F)
2 1/2 cup white flour, divided use
1 tsp. salt
1 tsp. garlic powder
2 tbsp. chopped fresh rosemary, divided use
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted


Place yeast, sugar, and warm water in large bowl or food processor and allow mixture to become bubbly.

Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary and the garlic powder. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450 degrees F.

Lightly sprinkle course salt over the loaves, along with desired amount of garlic powder. Bake for 20-25 minutes, until lightly browned.

Freezes well: defrost and put in 350 degree F oven for 5 minutes or serve warm

adapted from recipe link


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