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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rosemary Focaccia Bread Recipe

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This recipe for Rosemary Focaccia Bread is from The Foothills Ward Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. water
1 Tbsp. yeast
1 Tbsp. sugar
⅓ c. freshly chopped rosemary
3 minced garlic cloves
¼ c. extra virgin olive oil
1 tsp. freshly cracked pepper
5 c. flour
2 tsp. salt

For the top:
extra virgin olive oil
kosher salt
Directions:
Directions:
1. In a large mixing bowl combine water, yeast, sugar, freshly chopped rosemary, garlic, olive oil, pepper, and 3 c. of flour. Mix together and allow to sit for 10 minutes.
2. Add the salt and enough of the remaining flour to pull the mixture together into a soft dough. Knead for 5 minutes.
3. Spray a large bowl with olive oil. Shape dough into a round and place in the bowl that has been sprayed with olive oil. Spray the top of the bread with olive oil and cover with plastic wrap. Allow bread to double in size (About 1½ hrs).
4. Once bread has doubled in size, remove from bowl and place on a counter top. Allow dough to rest for 10 minutes.
5. Spread dough onto a well-oiled cookie sheet (dimpling it w/ your fingers). Brush the top with olive oil and sprinkle with kosher salt. Allow bread dough to double in size again. Bake @ 400º for 25 minutes or until golden brown.

 

 

 

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