| Rosemary Focaccia |
| Rosemary Focaccia |
This recipe originally came from the "Zirilli" family in
Sicily. The rosemary has been added to give it a unique taste and American slant. |
| Ingredients |
- 1/4 cup olive oil
- 1 onion chopped
- 1/2 tsp granulated sugar
- 1-1/2 cups warm water
- 1-1/2 tsp active dry yeast
- 2 tbsp olive oil
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tbsp chopped fresh rosemary
- Cornmeal
- Coarse salt
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| Cooking
Instructions |
- In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring
occasionally, for about 30 minutes or until golden. Let cool.
- Meanwhile, in large bowl, dissolve sugar in warm water. sprinkle with
yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt. Add
2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and
elastic. Gradually stir in remaining flour, onions and rosemary.
- Turn out onto lightly floured surface and knead lightly until smooth and
elastic, adding flour as needed for 8 to 10 minutes. Place in greased bowl, turning to
grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat
each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds.
- Place on greased baking sheets sprinkled with cornmeal. Cover and let
rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and
rosemary. Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and
crisp.
- Let stand for 10 minutes.
|
| Comments |
Cut into wedges to serve. Makes 2 rounds. |
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