Saturday, May 10, 2008

Rosemary Focaccia

I think we have a new family favorite! This is yet another delicious recipe from Gillian. The recipe is so very easy and the end result is just like any delicious focaccia you've had in a restaurant. I've made focaccia before and the texture was always off. And, this is by far the easiest yeast bread recipe I've ever used. File this recipe away! It's a keeper :)

Rosemary Focaccia

Ingredients:
1 1/2 tbsp. extr
a-virgin olive oil, plus more for greasing the bowl
1 clove garlic,
minced
4 1/2 cups unbleached all-purpose flour
3 tbsp. finely chopped rosemary
2 tbsp. sugar

1 tbsp. salt
1 1/4-ounce package rapid-rise yeast (I us
ed 2T. plus 1 t. yeast)
1 tsp. dried rosemary (crush it a little with a mortar and pestle)
1/3 cup Parmesan cheese, freshly grated (I used about 3/4 c. colby-jack mix)
1/6 cup mozzarella cheese, freshly grated
1 2/3 cup warm water (it should be about 110 degrees F)

Method:
1. Rub a large bowl with olive oil. Mix 1 1/2 tbsp. of olive oil with the clove of garlic. Cover and let sit. Combine the flour, chopped fresh rosemary, sugar, salt, yeast, and dried rosemary in the bowl of a stand mixer. Using the dough hook, stir in 1 2/3 cup warm water and mix until kneaded (about 2 minutes). The dough will seem wet and sticky.

2. Transfer the dough to the oiled bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for 1-1 1/2 hours, or until it has doubled in bulk.

3. Line a baking sheet or baking dish (I used a glass lasagna dish) with a silicone baking mat or parchment paper. Spray with cooking spray. Stir the cheeses into the dough and transfer the dough onto the baking sheet. Spread to the sides of the sheet/dish with wet fingers. Brush the top of the dough with the olive oil-garlic mixture. If desired, sprinkle with additional (whole) fresh rosemary. Sprinkle with top with salt. Let the dough rise 1 hour more or until it is level with the sides of the pan.

4. Preheat the oven to 450 degrees. Bake 20-25 minutes or until golden brown on top and bottom. Allow the bread to cool for 20 minutes on a wire rack before unmolding and serving.Mine only took 15 minutes, but our oven is on the hot side.

Stats from the original recipe (I used less salt and part-skim mozzarella so mine may be a bit different...)
Per serving: 216 calories; 6 g protein; 4 g total fat (1 g sat. fat); 39 g carbs; 4 mg cholesterol; 929 mg sodium (eek!); 1 g fibre; 3 g sugars.

Reference:
This is based on the Oregano and Asiago Focaccia recipe from the April 2008 issue of Vegetarian Times. I used Baking Illustrated to figure out the ideal water temperature.

1 comment:

Katie said...

This loaf looks beautiful!!