Makes 2 large — Adapted from Stephen Cooks
I love this simple rosemary focaccia, especially as a 'bun' for lamb burgers. The olive oil in the dough gives the bread a nice texture and pleasant taste. I also added a little dry white wine to the dough, but you can substitute more water instead. The sprinkling of Pecorino Romano or Parmesan on top adds flavor and looks pretty, too.
I can fit two ovals—but not two rounds—on my rectangular baking stone at one time. If you can only bake one focaccia at a time, set the other one in a cool place or in the refrigerator while the first one bakes; or you can always cut the recipe in half.
If you don't have a baking/pizza stone (they make the best pizza and bread!), bake your focaccia on a heavy duty baking sheet.
4 to 6 cups organic bread flour (all-purpose flour will work, too)
1 teaspoon instant yeast
1½ cups barely warm water
1/3 cup extra-virgin olive oil, plus more for drizzling on top
1/3 cup dry white wine (or water)
4 Tablespoons chopped fresh rosemary, divided
2 teaspoons salt
Few handfuls freshly grated Pecorino Romano or other hard cheese, optional
Combine 4 cups of flour and the yeast in a large bowl. Stir in the water and mix until a soft, sticky dough forms, adding a little more flour if necessary.
Cover with a damp tea towel and let rest 20 minutes.
Mix in the olive oil, white wine (or extra water), 2 Tablespoons of the rosemary, and salt. Stir in enough flour to make a soft dough.
Turn the dough out onto a generously floured surface and knead for 7 to 8 minutes, sprinkling with just enough flour as needed to keep the dough from sticking to your work surface and hands.
Place the dough in a straight sided plastic container with a snap on lid and let it rise until doubled, about 1 to 1½ hours. The ideal temperature for rising bread dough is 70° to 75°F. Cooler is fine; it'll just take a little longer and your bread will taste a little better.
After 30 minutes, place a baking stone in the oven and heat to 450°. (Never put a cold baking stone in a hot oven.)
Scrape the dough out of the container onto a lightly floured work surface and divide it into two balls. Place the dough balls on pieces of unbleached parchment paper and flatten each one into a disk or oval about 1/2" thick.
Generously drizzle the dough with olive oil and use your fingers to spread it evenly, then dimple the dough all over with the pads of your fingers and scatter the remaining 2 Tablespoons of rosemary and the Pecorino Romano over it.
Cover the focaccia with a damp tea towel or plastic wrap and let it rise for about 30 minutes, or until the dough springs back slowly when you press a finger into it.
Slide the focaccia onto the hot baking stone (I use a pizza peel) and bake 10 minutes, then lower the temperature to 375° and bake for another 15 minutes, or until the crust is golden.
Cool on a wire rack 5 to 10 minutes before serving. Focaccia is best when eaten the same day it's baked, but it freezes beautifully.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
