fresh rosemary focaccia

For those of you who are reading this post from Seattle, you're well aware of the fabulous October weather we've been experiencing. You would never know that it's actually June considering the onslaught of grey rainy days we've been having. Even as I sit here typing this post I am watching a downpour out my front window. It looks as though today's intended hike will have to wait....possibly until July.

There is an upside to this rainy weekend though - and that upside is focaccia. I've only played with making yeasted bread a few times. It's one of those things that seems like it should be easy, but can in fact prove to be challenging. Focaccia, I am happy to report, is not one of those breads. This recipe is quick - only 2 hours including rise time - and the results are delicious. I can attest to that. Once you have a loaf made the possibilities are endless. Saturday night I made sammies with oven roasted zucchini, mushrooms, red peppers and sweet vidalia onion sauce. (By the way, this onion sauce was so good that I gave it it's own post. Check it out!) Sunday morning, a breakfast sammie with tomato, sauteed mushrooms, sharp cheese and yummy sausage on toasted focaccia. I've started running again so I'm justifying this as carb loading for the upcoming week....or month maybe? Enjoy! -jz

fresh rosemary focaccia

makes 1 large loaf

1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water
3 tablespoons olive oil
3 tablespoons chopped fresh rosemary, plus extra whole leaves for garnish
3 cups all-purpose flour (or 1 1/2 cups each all-purpose and whole wheat)
1 teaspoon salt
Olive oil for brushing
Coarse salt for garnish

Combine the yeast and warm water in a large bowl. Stir in the olive oil, chopped rosemary, salt and flour. Knead to form a soft dough. If the dough is sticky, work in a little extra flour, 1 teaspoon at a time. Turn the dough out onto a floured surface and knead for 5 to 6 minutes, until smooth. Pour a little olive oil in the original bowl, add the kneaded dough and turn it a few times to coat the dough with oil. Cover with a clean dish towel and let rise 1 hour or until a hole poked into the side of the risen dough fills up slowly.

Punch down the dough, return it to floured surface, and knead it a few times. Then, using a floured rolling pin, roll the dough into a large circle about 1 1/2 inches thick. Transfer the dough to a lightly greased cookie sheet. Poke several holes into the dough with a fork, sprinkle with coarse salt and rosemary leaves, and brush with a little olive oil. Cover again with dish towel and let rise for 20 more minutes.

While the dough is rising for the second time, pre-heat oven to 350 degrees F. Bake for 30 to 35 minutes until the bread is lightly browned and firm. Remove from the oven and let cool for 10 minutes before slicing.

Recipe taken from: Veganomicon