My cousin Olivia brought us some fresh rosemary from Arizona so of course I had to experiment with a Rosemary Focaccia! Here’s the recipe:

1 cup warm water (100-110 degrees)
1 teaspoon sugar
1 packet (0.25 oz) rapid rise yeast
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 3/4 cup AP flour
1 teaspoon salt

2 tablespoons olive oil and some extra to oil pan.
Kosher or sea salt and pepper to taste
1 cup grape tomato halves
6 cloves garlic, sliced
1 tablespoon chopped rosemary

1. Stir together yeast, sugar, warm water in a large bowl. Let stand for 5 minutes.
2. Stir in 2 tablespoons olive oil, 2 tablespoons rosemary, flour, and salt. Turn onto a floured surface and kneed dough until smooth and elastic.
3. Place in an oiled bowl and cover with a damp towel and put in a warm place until dough doubles. This will take about 30 minutes.
4. Preheat oven to 400 degrees and oil a jelly roll pan (half sheet pan).
5. Punch the dough. Push it down into the pan and let stand for another 15 minutes.
6. Spread 2 tablespoons of olive oil on top. Sprinkle with kosher or sea salt, and pepper. Sprinkle with grape tomato halves, garlic slices, and remaining rosemary.
7. Bake for 15-20 minutes, or until golden brown. Best eaten immediately.

The focaccia did not rise (possibly because the yeast was too old) as much as ideal but the flavor was wonderful so I decided to post the recipe anyway. The thinner focaccia makes great sandwiches.

Also, keep in mind that when making focaccia, you should follow the recipe for the dough but feel free to change the toppings. Try pine nuts, black olives, red onion, sun-dried tomatoes, and other herbs.

posted by jessica at 08:09 PM Filed under Bread, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.