Directions: |
Directions:1. Bring water to boil and pour it over 1 T. of the rosemary in a small bowl. Let cool to lukewarm, then strain, discarding the rosemary.
2. Pour the rosemary water into a large mixing bowl. Stir in the honey. Sprinkle the yeast over the top and let stand until foamy, 5 to 10 minutes. Stir in the salt, 1 T. of the oil, then add enough of the flour to make a kneadable dough.
3. Knead the dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Coat a large bowl with a few drops of olive oil, add the dough and turn to coat all sides. Cover with a clean cloth and let rise until doubled in bulk, about an hour.
4. Coat a 14" x 12" baking pan with another few drops of olive oil. Punch the dough down and put it in the oiled pan. Pat, stretch and pull it to cover the bottom. (Don't worry about thin patches or holes; the dough will start to rise again almost immediately so you can let it relax for a few minutes and go back to it for any patch-up work.) Dimple the surface all over with your fingertips.
5. Beat together the egg yolk, 1 T. of oil and 1 t. water; brush this mixture over the dough. Drizzle with the remaining oil, sprinkle with the remaining 2 T. of rosemary and a little coarse salt. Cover and let rise until doubled in bulk, about 45 minutes.
6. About 30 minutes into the final rise, preheat the oven to 350º.
7. Bake the bread until golden and crusty, especially at the edges, about 25 minutes. Let cool slightly in the pan, then remove to a wire rack. Serve warm, cut into squares. |
This recipe for ROSEMARY FOCACCIA DAIRY HOLLOW is from