Yoo-hoo? Anyone out there?
Soooo… I totally disappeared. I’m sorry 😦
I don’t really have an explanation for what happened. I returned from California, have tried to get back into my old routine, and for some reason I just wasn’t feeling it. I’ve been feeling mentally and physically groggy.
Not to worry though 🙂 I’ve been feeling a bit better and I plan on getting back on track very soon.
Focaccia has been on my Baking Wishlist for quite some time now, and I’ve finally stumbled upon a recipe that is, in my opinion, perfect. You see, I have a history with Focaccia. When my husband and I were newly married, we used to frequent this restaurant in Detroit, and they would always serve a slice focaccia with a side of house-made marinara dipping sauce before the main course or appetizers.
I’ve used an Anne Burrell recipe and the only thing I’ve tweaked is that I’ve added minced garlic and rosemary inside and on top of the bread, you know, so it’s just like our favorite little restaurant 🙂 (oh, and I also like to serve it with my favorite marinara sauce!)
Yield: 8 – 10 Servings
- 1 ¾ cups warm water
- 1 tablespoon sugar
- 2 ¼ teaspoons yeast
- 5 cups all-purpose flour
- ½ cup olive oil
- 1 tablespoon salt
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
- ½ cup olive oil
- 8 cloves garlic, minced
- 2 teaspoons dried rosemary
Combine water, sugar, and yeast in a large bowl and set aside until frothy, about 15 minutes.
To the yeast mixture, add all-purpose flour, oil, salt, rosemary, and minced garlic. Knead on low speed until the dough comes together, then increase speed to medium and knead until soft and smooth, about 5 minutes. If dough seems sticky, add a sprinkling of flour.
Transfer dough to a lightly floured surface and knead by hand a few times. Lightly oil the bowl used for kneading, and transfer the dough back to it. Turn the dough to coat with oil, and cover the bowl with plastic wrap. Set aside until the dough has doubled in volume, at least one hour.
Coat a jelly roll pan with the olive oil reserved for topping. Punch down the dough and transfer it to the prepared pan. Using fingers, stretch dough out to fit the pan. Turn the dough over to coat the other side. Top with remaining minced garlic and rosemary. Continue to stretch the dough out so that it fills the pan. Set pan aside and allow the dough to rise until doubled, about one hour.
Preheat oven to 425°F.
Bake the focaccia until golden brown and bubbly, about 25 to 30 minutes. Cool before slicing and serving.