Nov 20, 2012

Focaccia al rosmarino e aglio

The other day, instead of regular dinner, we decided to have a real italian treat. Fresh, crusty and tasty focaccia and good quality olive oil was exactly what we needed. I borrowed this recipe from Roxy. Thank you Roxy and...where are you? I need new recipes!

In a bowl dissolve the yeast in water and let it stand for about 5 minutes. Add flour, olive oil and 2 1/2 teaspoons table salt and some rosemary leaves and knead until all ingredients combine and form a smooth dough. Add flour if it sticks too much. 
Transfer to a lightly oiled bowl. Let rise, covered with a damp cloth in a room temperature. It should double in size. 
Spread as thinly or thickly as you wish in a baking pan and make indentations all over dough with your fingertips and then brush with olive oil..
Sprinkle sea salt evenly, the remaining rosemary leaves and chopped garlic over focaccia and bake until golden, 20 to 25 minutes.  

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