Focaccia with Rosemary
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/4 |
ounce |
yeast |
|
1 |
cup |
warm water |
|
1 |
tablespoon |
sugar |
|
4 |
cups |
all-purpose flour |
|
1 |
teaspoon |
kosher salt |
|
1/4 |
cup |
olive oil |
|
2 |
tablespoons |
olive oil |
|
2 |
cloves |
garlic -- minced fine |
|
1 |
small |
shallot -- minced fine |
|
1 |
tablespoon |
kosher salt |
|
1 |
tablespoon |
rosemary sprig or 1 teaspoon dried rosemary |
|
1/4 |
cup |
Parmesan cheese -- shredded |
|
In a large bowl mix water, sugar, and yeast and let sit until proofed about three minutes or until foam subsides. Add flour and mix. Mix 1 teaspoon salt with 2 tablespoons warm water. Mix to dissolve and add to bread mixture. Add 1/4 cup olive oil and mix until dough comes together. Mix until dough is smooth and elastic about 10 minutes. Turn dough out onto a board and make into a smooth ball. Coat ball with olive oil. Place in bowl and cover with plastic or damp towel and put in a warm place. Let rise until doubled. Heat oven to 400°F. Grease a sheet pan with olive oil. Roll out dough into a rectangle to fit sheet pan. Dough should be about 1/2 inch thick. Cover with plastic and let rest for 15 minutes. Heat olive oil in small saucepan and cook shallot and garlic until golden. Press fingers into dough to make "dimples." Brush with 2 tablespoons olive oil, 1 tablespoon kosher salt, rosemary, and shallot mixture. Sprinkle cheese on top. Bake on bottom shelf 15 to 20 minutes. Notes: The instructions are for making the dough using a stand mixer. You can make by hand kneading the dough until smooth and elastic. Makes 12 servings |
Per Serving: 227 Calories; 8g Fat (30.9% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |