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Rosemary Foccacio Bread Recipe

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This recipe for Rosemary Foccacio Bread, by , is from Donna's Cookbook, 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!

Contributor:  
Contributor:  
Donna Neshek

Category:
Category:

Ingredients:  
Ingredients:  
Rosemary Focaccia Bread
Prep Time: 20 minsCook Time: 1 hr 40 minsTotal Time: 2 hrs
Serves 8 to 10
Rosemary, roasted garlic, olive oil, and sea salt infuse this focaccia bread with rich, savory flavor.
Ingredients
1 cups warm water, 105 to 115F
1 (-ounce) package active dry yeast
1 tablespoon cane sugar
3 cups all-purpose flour, plus more for kneading
1 cups whole wheat flour
1 tablespoon sea salt
cup extra-virgin olive oil, plus more for brushing
1 bulb Roasted Garlic, see below, optional
2 tablespoons chopped rosemary
teaspoon red pepper flakes, optional

Directions:
Directions:
Instructions
In a medium bowl, stir together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.
In the bowl of a mixer fitted with a dough hook attachment, place the flours, salt, cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.
Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 50 minutes.
Coat a 10 15-inch rimmed baking sheet with the remaining cup olive oil. Punch the dough down, transfer to a lightly floured surface, and knead several times. Place the dough in the pan and press to spread it out to the pans edges. Flip the dough over and spread it to the edges again. Make indentations with your fingers, every few inches apart, all over the dough. Cover the baking sheet with plastic wrap and allow the dough to rise until it has doubled in size, about 40 minutes.
Preheat the oven to 425F. Remove the plastic wrap. Cut the roasted garlic cloves in half and push them into the surface of the dough. Sprinkle with the rosemary, and red pepper flakes, and bake for 20 minutes, until golden brown.
Notes
To make roasted garlic: Trim the top inch off the top of a garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes to bake..2 hours to prepare
Personal Notes:
Personal Notes:
I am copying this recipe though I have never made it... Never can match the foccacio
Thanksgiving fiasco.

 

 

 

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