Homemade Focaccia Bread with Fresh Rosemary
I tried quite a few recipes for Focaccia before landing on this one. Some were to thin, too dry, too thick...this one is perfect! It could be because you cook it in a small pool of olive oil and who wouldn't like that? The extra oil in the pan makes a crusty bread and the olive oil adds a deep flavor but it does not taste oily at all. The original recipe is from Ann Burrell, (funky, spikey blonde hair lady on Food TV) I've been told if I would sprout about 3-4 inches, I would be a an Anne Burrell look alike...I would be okay with that! I used a Kitchen Aid and dough hook, but you could certainly just go in with your hands. Give it a long first knead though, you want it smooth and silky. Ingredients 1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling 1/4 cup fresh Rosemary 3/4 cup extra-virgin olive oil, divided Directions Combine the wa
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