Rosemary Focaccia

Flaked salt versus coarse salt makes a lot of difference.  If you have some, use it.  Otherwise, coarse salt will do.

Servings: 8-10 slices

Ingredients:

• 10 oz. hottest tap water (1 C. + 2 T.)

• 1 T. olive oil

• 1 t. salt

• 2 t. chopped fresh rosemary

• 460 G. bread flour (3 ¾ C.)

• 1 ½ t. yeast

Topping

• 3 T. olive oil

• 1 T. fresh rosemary

• Flaked or Coarse salt

Instructions:

1.  Add all focaccia ingredients in the order listed to a mixing bowl.  If using an electric mixer, attach dough hook and knead for 7 minutes, until dough is smooth, pulling away from the sides of the bowl, but sticking a little to the bottom of the bowl, and fairly sticky.  If hand kneading knead for 7-10 minutes until the same consistency as described above is achieved.

2.  Form dough into a ball and place in a greased bowl. Cover with a greased piece of plastic and place in a warm, draft-free spot and allow to rise until double it’s size, approximately 1 hour.

3.  Gently remove from bowl onto a floured surface and roll into a 12” round.  Place on a lightly greased pizza pan, or cookie sheet.  Poke dough randomly with knuckle to form dimples.  Brush with olive oil, sprinkle rosemary and salt to taste and let rise, uncovered in a warm, draft-free place until doubled in size, about 30 minutes.  About 10 minutes prior to completion of this second rising cycle, preheat oven to 425 degrees

4.  Place dough, on tray, into the preheated oven and bake for 18-22 minutes or until golden brown.  Remove from oven and let cool. Enjoy!