Wednesday, October 26, 2011
With all the crock pot soup I've been making, I've felt the urge to have an equally hearty accompaniment. I suddenly found myself thinking of foccacia.
But not just any foccacia. Foccacia studded with rosemary, garlic, and big flakes of salt.
Warm-ish water will help wake the yeast up.
I recommend slowly heating your water in the microwave at 5-10 second increments. You need to start out with cold water--hot water from the tap won't cut it. The hot water will loosen mineral deposits in your pipes. Have you ever looked at the hot water that comes out of your kitchen sink, and seen how cloudy it is? It's minerals.
Strip the leaves off the woody branches.
Beat the dough until it pulls away from the mixer in one big ball.
Bake at 425F for 25-30 minutes until the top of the bread is golden brown on top and cooked through on the bottom. Let it cool slightly before cutting and serving!
1 tbsp. fresh rosemary, minced
3 garlic cloves, minced
1 tsp. coarse salt
In a large bowl, combine yeast and water. Add half the flour; beat on high for a minute. Add rosemary and garlic; beat until combined. Add the rest of the flour, the olive oil, and the salt. Beat until dough is soft and elastic and pulls away from the side of the bowl.
Turn dough out and place in a oiled bowl. Cover with plastic wrap and let rise until doubled in size, at least an hour.
Oil a baking sheet very, very well, Turn dough onto sheet and use your fingers to evenly distribute the dough in the pan. Cover with a clean kitchen towel and let rise for about 30 minutes.
Use your fingertips to press small indents all over the top of the dough. Brush dough with olive oil, and sprinkle rosemary, garlic, and salt over the top.
Bake in a 425F pan for 30-35 minutes, until dough is golden on the top and crisp on the bottom. Cool for 5-10 minutes. If possible, turn out bread from the pan after cooling; if not possible, cut bread into serving-size squares and remove from pan (to prevent the bottom of the brad getting moist.)