Directions: |
Directions:
Directions
Lightly brush two baking pans (18 x 13-inches) with olive oil and set aside.
Heat the olive oil over medium heat in a small sauté pan. When it begins to shimmer, turn it off and add 4 tablespoons of the rosemary and the garlic, pressing on the mixture to infuse the oil. Set aside.
Preheat the oven to 450°F for baking sheets or 500°F for baking stone. Place the baking stone on the middle rack of the oven before preheating.
If using baking sheets, divide the dough in half and roll out each piece on a lightly floured surface into an 18 x 13-inch rectangle. Place each piece on a baking sheet and brush the dough with half of the oil mixture. Sprinkle each one evenly with the reserved rosemary needles, black pepper and grated cheese. Set aside to rise for 10 to 15 minutes.
Bake for 15 to 20 minutes or until the bottoms are crisp and the tops golden brown.
Cut into squares and serve hot.
If using a baking stone, bake one focaccia at a time: Divide the dough in half, and set one half aside. Roll out the dough on a lightly floured surface to a 15 x13-inch rectangle and place on a baker's peel dusted with cornmeal. Brush and sprinkle the dough as described above; let rise on the peel before transferring it to the oven.
Transfer the dough from the peel to the stone using a jerking motion of the wrist. Bake for 10 to 12 minutes, or until the bottom is crisp and the top is golden brown.
While the first focaccia is baking, prepare the second one and place it on the baker's peel ready to bake. Cut each focaccia into squares and serve warm or at room temperature.
Note: Throwaway your pizza wheel! Use kitchen shears to cut focaccia and other types of pizza. No struggling, just nice even slices.
This recipe is featured on show 2822 – Sicilian Scaccia.
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