Coarse Salt And Rosemary Focaccia
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Coarse Salt And Rosemary Focaccia
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21535. Report a problem with this recipe.
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      Title: Coarse salt and rosemary focaccia
      Yield: 4 Servings
      1 pk Active dry yeast
      2 c  Warm water
      8 tb Olive oil
      5 c  Unbleached flour
      1 tb Salt
      3 tb Fresh rosemary leaves,
      1 tb Coarse salt
  Combine the yeast and warm water in a bowl, add 3 tablespoons olive
  oil to the water and let soak for 5 minutes.  Mix the flour, 1
  tablespoon salt and half the rosemary together in a bowl.  Using a
  wooden spoon, pour the water yeast mixture into the flour and stir
  together to form a well mixed dough. Scrap the dough out onto a
  floured work surface and begin to work the dough with the heel of
  your hands, pulling and folding the dough as you push and pull.
  Work the dough for 10 minutes, put the dough into a lightly oiled
  bowl and then let rise at room temperature for 1 1/2 hours.  Lightly
  oil a cookie sheet pan, spread the dough out in the pan and pull the
  dough evenly into the corners.  Let the dough rise again for 1 hour
  more. Poke the surface of the dough with the tip of a your finger and
  drizzle the remaining olive oil over the surface of the dough,
  sprinkle with the coarse salt and remaining rosemary and bake at 450
  degrees for 20 minutes. Check the bottom of the focaccia to ensure it
  is not burning and bake an additional 5 minutes.
  Yield: 1 12 x 18-inch pan

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Recipe ID 21535 (Apr 03, 2005)

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