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Rosemary Foccacia

February 15, 2008  |  recipes

A simple yeast bread, perfect for serving with soups and salads, Italian favorites, as a rustic pizza crust, or as a sandwich or pannini. Freezes well. Originally from Gourmet.

  • 1 1/2 cups water,warmed
  • 2 packages yeast, fast acting
  • 1 teaspoon sugar
  • 4 cups flour, all-purpose
  • 2 teaspoons salt
  • 2 tablespoons parmesan cheese, grated
  • 4 teaspoons rosemary, fresh, chopped
  • 1 tablespoon kosher salt, to taste

Lightly grease a half sheet tray. In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until it forms a soft dough. On a lightly floured surface with floured hands knead dough 5 minutes until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.

On a lightly floured surface roll out dough and transfer to tray, presssing into corners. Let dough rise covered loosely with plastic wrap in a warm place 30 minutes, or until doubled in bulk. Preheat oven to 400*. Sprinkle dough with Parmesan, rosemary, and salt. Press indentations 1/4" deep with lightly oiled fingertips and bake in middle of oven 20 minutes. Cool in pan on rack. Makes 20-24 2 1/2" squares.