Friday, August 27, 2010

Rosemary Focaccia

I need to get in touch with my local BLA

Bread Lover's Anonymous

I think I have a bread addiction.

I'm salivating right now looking at this picture and it's not even a good photo.

I'm dreaming of dipping chunks of this aromatic bread in rich olive oil and tangy balsamic vinegar.

Oh yummy yum yum!

Most people dream of world peace and I dream of bread.
Geez....... what is wrong with me?

Want to know why I dream of this delicious flat bread instead of world peace?

Because it's covered in pockets of olive oil.

I said pockets of oil.

I know it probably has 1000 calories per bite.

I don't care.

Somehow I justify the calories by thinking of the healing benefits of olive oil.
(My body is saying, "Yeah, right..... the healing benefits of 3/4 cup of olive oil.")

It's possible.

I use really good, really tasty olive oil and it's worth indulging in. 
Believe me.

I don't take the work 'indulging' lightly.

Mmmmm...... if this is wrong, I don't wanna be right :)

Rosemary Focaccia
Makes: Enough for me and my habit
Barely Adapted from: Susan Spungen's 'Recipes'

2 ¼ tsp active dry yeast
¼ tsp sugar
¾ cups extra virgin olive oil plus more for coating pan
1 ½ tsp kosher salt
3 cups + 2 tbsp all purpose flour
coarse sea salt
chopped rosemary leaves

1. Fill the bowl of an electric stand mixer with hot water then pour it out and dry. This will warm the bowl.
2. In the warmed bowl, combine yeast, sugar and 1 cup warm water. Stir to dissolve the yeast. Let stand for 5 - 10mins until foamy.
3. Add ½ cup warm water, ¼ cup oil and the salt. Mix for a few seconds. Slowly add the flour. Continue to mix on medium speed for about 7 minutes. The dough will be fairly wet and not form a ball
4. Generously coat a 9'' x 13'' pan with oil. Turn the dough into the prepared pan and spread with your fingers. Don't worry about getting the dough all the way to the edges. As it rises it will spread and fill the pan. Cover the pan with plastic wrap and allow to rise until it has doubled in volume, about 2 hours.
5. Preheat the oven to 425°F. Using well-oiled fingers, dimple the dough all over. Pour ½ cup oil over the dough and dimple again so the holes fill with oil. Sprinkle with coarse sea salt and rosemary. Bake on the centre rack until deep golden brown, about 20 mins.

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