Garlic and Rosemary Foccacia
By: Karen Rocks
Published: Monday, November 30, 2009 - 4:19pm

Ingredients




1 package (a smidge less than 1 Tbs) dry yeast
1 1/2 cups warm water
1 teaspoon salt
3 cups or more slightly more  flour
2 1/2 teaspoons olive oil
cornmeal
For the topping:
1/2 teaspoon to ¾  kosher salt (I prefer sea salt)
2 large garlic cloves, peeled and cut into slivers
1 tablespoon large sprig fresh rosemary (dried doesn’t work as well, but if you must, 1  dried)

Preparation

1 Put the yeast in a measuring cup and pour 1/4 cup of the warm water over it.  Let stand a few minutes and stir. Transfer the yeast to the bowl of a standing mixer.  Add the remaining water, salt, and 2 1/2 cups of the flour.  Mix with the paddle for about 2 minutes. Add another 1/2 cup flour and blend again until the flour is absorbed. The dough will more moist than the usual bread dough. 2 Scrape the dough out onto a well-floured work surface and with floured hands knead lightly for only a dozen times and then plop it into a large bowl that has been greased with 1/2 tsp olive oil. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, about an hour to two depending on how warm your kitchen is. 3 Preheat the oven to 425 degrees and generously sprinkle cornmeal over the center of a standard sized baking sheet.  Turn the dough onto a floured surface and start patting it into an oval shape.  Move it to the prepared sheet and distribute remaining olive oil on top of the bread, using your fingers makes this easier.  Now continue the stretch and pat the dough until you have a 10 inch oval.  Sprinkle the coarse salt over the surface of the dough and insert the slivers of garlic at intervals all over the surface, using a knife to cut little slits in the bread.  Go back over the slits and insert the rosemary.  (If you would like other toppings, like oven roasted tomatoes, get creative and go for it!)  Let the dough rest for 15 minutes, then 
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About


I like this recipe because it is free form and you don't need a pan. It also makes the bottom slightly crunchy.  Get creative with toppings, although the garlic and fresh rosemary is incredible.  In this photo I used oven roasted tomatoes on top.

 


Yield:




6.0 





Added:

    Monday, November 30, 2009 - 4:19pm  


Creator: 

Karen Rocks 










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About


I like this recipe because it is free form and you don't need a pan. It also makes the bottom slightly crunchy.  Get creative with toppings, although the garlic and fresh rosemary is incredible.  In this photo I used oven roasted tomatoes on top.