Rosemary Focaccia

Kneaders Bakery & Cafe Restaurant Recipe

1 tablespoon active dry yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter
1/4 teaspoon sea salt

Place the yeast, sugar and water in large bowl and allow mixture to become bubbly. Mix in 1 tablespoon of butter, salt, and 2 cups of flour. Add one tablespoon of fresh chopped rosemary.
Knead for about 10 minutes by hand or about 5 in a dough mixer. Oil a bowl, put dough in and cover with a towel. Let rise in a warm place for one hour until doubled. Punch down dough and divide in half.

Spray a baking pan with cooking spray. Shape the dough into 2 small rounded loaves. Sprinkle the remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface.
Cover and let rise again until double - about 45 minutes.

Preheat oven to 375 degrees. Bake for 15 to 20 minutes, until lightly browned. Remove from the oven and brush with the remaining butter and sprinkle with salt.

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