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