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 Focaccia with Rosemary | Status Approved | | Name |  Focaccia with Rosemary | | Category | The Bakery, Vegetarian & Special Diets, European, Italian | | Serves/Yields | 4 - 6 | | Difficulty | Easy | | Prep. Time | 2h 30m | | Cook Time | 15 - 20 m | | Introduction | | This simple focaccia is a traditional dish from Ligura. Originally, Focaccia (liba) was the ritual food offered by the Latins to the Gods, during religious ceremonies. It's great with genoa salami, prosciutto, and with hard cheese, like provolone or parmigiano. | | Ingredients | | 4 cups all_purpose_flour plus some extra for the working surface
Extra_virgin_olive_oil
1/2 tsp. salt
Warm water (105 degrees)
1 pack (7 gr) dry active yeast
Fresh rosemary | | Directions | | Step: 1 | In a big bowl combine the flour, salt and yeast with 6 Tbsp olive oil and then add some warm water slowly mixing with a fork. Add warm water a bit at a time and continue mixing until you have a nice pliable dough.
*. Knead the dough with your hands for about 10 minutes and then shape into a ball, put it in the bowl and cover it with a kitchen towel.
*. Let it stand in a dry, warm place for 1 hour.
*. Work the dough a little bit more and then press it onto a round 14" oven pan greased with olive oil.
*. Poke the dough with your fingers to give it a dimpled look and then set it aside to raise again for another hour.
*. Brush it generously with olive oil and sprinkle coarse sea salt over it.
*. Bake it in a preheated oven at 450° for 15 to 20 minutes.
*. About half the cooking time remove from the oven, brush with olive oil and sprinkle with fresh rosemary leaves. Put it back in the oven until done. |
Time submitted: Thursday, November 17. 2005 at 18:02:36 Contributed By: guido
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