Friday, October 24, 2008

Rosemary focaccia

This recipe is from It was very easy, and makes a tender,delicious bread. I used Rapid Rise yeast and altered the rising times. I also omitted the hand kneading. My loaf did not brown enough, so I am adding directions to broil the top for the last 2-3 minutes.

Servings: Makes 1 15- by 10- by 1-inch loaf

1 (1/4-oz) package Rapid Rise dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt

Special equipment: a standing electric mixer with paddle attachment and dough hook

Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with damp towel (also,place bowl on pot holder), in oven set to 110, until doubled in bulk, 30-45 minutes.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 30 minutes.

Preheat oven to 425°F.

Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 17 minutes, turn oven on broil & brown top. (If your loaf is brown, don't broil, just bake 3 more minutes.)

Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

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