rosemary focaccia

Baking is the one thing that is impossible to do in a makeshift kitchen. Not impossible like living without oxygen impossible, but more like hubby taking trash out correctly impossible–attainable but a challenge nevertheless. (As I prepare to bake in my new kitchen, there are a swarm of ants partying up in my trash bin around a loosely tied bag of leftover take out food.) I’ll be taking out my frustrations on some pillowy dough with my rolling pin.

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Rosemary, pulled off the tops of a gigantic bush in my backyard, is the star here.

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The smell of yeast and flour brings me back to Queens, and right back to the Italian bakeries that open at the crack of dawn.

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Focaccia is very forgiving, in the sense that the steps to a great dough are very simple. Unlike a pie shell, you don’t need to worry about over working the dough. Speaking of forgiving….

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rosemary focaccia

rosemary focaccia

Ingredients

  • 1 3/4 c warm water
  • 1 package of active dry yeast
  • 1 tbs sugar
  • 1 tbs + 1 tsp salt
  • 5 c flour plus additional for kneading
  • 1/2 c + 3 tbs olive oil
  • 2 tbs finely chopped rosemary

Instructions

  1. Combine yeast and sugar in 1 3/4 c of warm water. (Let sit for 15 min.)
  2. In a mixer with a dough hook, combine flour, 1 tbs salt, 1/2 c olive oil, and yeast mixture.
  3. Turn mixer on low speed until dough comes together.
  4. Then, turn speed to medium and knead for 5 minutes.
  5. Take dough out of the mixer bowl and place onto a lightly floured surface.
  6. Work in 1 tbs of chopped rosemary and knead by hand 2-3 times.
  7. Coat the inside of a clean bowl with a few drops of olive oil and place dough in it.
  8. Cover bowl with a towel and place in a warm spot for 1 hour.
  9. Spread 2 tbs of olive oil onto a jelly roll pan. Place dough into the pan and spread out.
  10. Use your fingers to get the dough to reach the edges of the pan.
  11. Cover with a towel again and let rise for 1 hour.
  12. Top the dough with 1 tbs oil, 1 tbs rosemary, and 1 tsp salt.
  13. Bake at 420 degrees F for 20-25 minutes.
http://koreanfoodhack.com/rosemary-focaccia/

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1 Response

  1. Sora says:

    Wow. That looks amazing.

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