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Focaccia with Garlic and Rosemary
Focaccia All'Aglio E Rosmarino
1 teaspoon sugar
1 1/4 cups warm water, about 100 f
1 1/4 tablspoons active dry yeast
3 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
3 tablesppons olive oil
1/2 teaspoon salt, preferable freshly groung sea salt
1/4 teaspoon pepper
3 tablespoons fresh rosemary leaves, crushed
2 tablespoons chopped garlic
To make the dough: Mix the sugar, warm water and yeast and let it rest for 5 minutes. In a large bowl, mix the flour and salt. Add the bubbling yeast mixture and the olive oil. Mix well until the dough forms a ball. Place the dough on a floured board and knead well for 10-15 minutes until it forms a smooth, elastic ball. Place it in a greased bowl, cover and let it rise in a warm, draft-free area for 1 hour.
Punch the dough down. Pat it into the shape you like best and place on a greased baking sheet or a pie pan. Stretch it out with your hands to make it fit. Make sure it is at least 1/2 inch thick. Cover and put it in a warm, draft-free place to rise again for about 30-45 minutes.
Preheat the oven to 500 F.
Make a series of small dimples on the surface of the dough with your fingers. Brush it with 2 tablespoons of the olive oil, sprinkle with the salt, pepper and fresh rosemary.
Reduce the oven temperature to 450 F and bake the focaccia for 12 minutes. Take it out and sprinkle with the chopped garlic, drizzle with the remaining olive oil and place it back in the oven for 5 more minutes, or until well browned.
Let it cool about 5-10 minutes. Cut into serving pieces and enjoy with your favorite Italian food.
©2013 Nick Stellino Productions