Rosemary Olive Oil Focaccia

 

Rosemary Olive Oil Focaccia

 

Ingredients:

 1 1/4 cups boiling water

  3 tablespoons chopped fresh rosemary, divided

  1 tablespoon honey

  1 package dry yeast (about 2 1/4 teaspoons)

  3 3/4 cups all-purpose flour, divided

  1/4 cup olive oil, divided $

  1 teaspoon salt

  Cooking spray

  1 teaspoon water

  1 large egg yolk

  1 teaspoon sea salt or kosher salt

 

Directions

Combine boiling water, 1 teaspoon rosemary, and honey in a large bowl;

 Cool for 4 minutes.

 Sprinkle yeast over honey mixture; let stand 5 minutes.

Spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough.

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

 This is how it should look when done.

 

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

Spray a large bowl with cooking spray. Put the ball of dough in bowl and turn to coat the dough with spray. Dampen paper towels and lay over the bowl as a lid. Let sit for 45 minutes.

Spray a large cookie sheet. Spread dough onto cookie sheet. Cover with paper towels and let sit for 20 minutes.

Preheat oven to 350º.

Uncover dough. Make indentations in top of dough using handle of a wooden spoon.

Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough. 

 

Sprinkle with remaining rosemary and sea salt.

Bake for 25 minutes or until lightly browned. Remove from pan and let cool.

 

Serve as a side, sandwich bread, pizza bread, or can dip in a mixture we like a lot. It consists of extra virgin olive oil, red pepper flakes, salt, pepper, and dry basil.

Rosemary Olive Oil Focaccia

Ingredients:

 1 1/4 cups boiling water

  3 tablespoons chopped fresh rosemary, divided

  1 tablespoon honey

  1 package dry yeast (about 2 1/4 teaspoons)

  3 3/4 cups all-purpose flour, divided

  1/4 cup olive oil, divided $

  1 teaspoon salt

  Cooking spray

  1 teaspoon water

  1 large egg yolk

  1 teaspoon sea salt or kosher salt

Directions

Combine boiling water, 1 teaspoon rosemary, and honey in a large bowl;

 Cool for 4 minutes.

 Sprinkle yeast over honey mixture; let stand 5 minutes.

Spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough.

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

Spray a large bowl with cooking spray. Put the ball of dough in bowl and turn to coat the dough with spray. Dampen paper towels and lay over the bowl as a lid. Let sit for 45 minutes.

Spray a large cookie sheet. Spread dough onto cookie sheet. Cover with paper towels and let sit for 20 minutes.

Preheat oven to 350º.

Uncover dough. Make indentations in top of dough using handle of a wooden spoon.

Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough.

Sprinkle with remaining rosemary and sea salt.

Bake for 25 minutes or until lightly browned. Remove from pan and let cool.

 

Rosemary Olive Oil Focaccia

 

Ingredients:

 1 1/4 cups boiling water

  3 tablespoons chopped fresh rosemary, divided

  1 tablespoon honey

  1 package dry yeast (about 2 1/4 teaspoons)

  3 3/4 cups all-purpose flour, divided

  1/4 cup olive oil, divided $

  1 teaspoon salt

  Cooking spray

  1 teaspoon water

  1 large egg yolk

  1 teaspoon sea salt or kosher salt

 

Directions

Combine boiling water, 1 teaspoon rosemary, and honey in a large bowl;

 Cool for 4 minutes.

 Sprinkle yeast over honey mixture; let stand 5 minutes.

Spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough.

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

 This is how it should look when done.

 

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

Spray a large bowl with cooking spray. Put the ball of dough in bowl and turn to coat the dough with spray. Dampen paper towels and lay over the bowl as a lid. Let sit for 45 minutes.

Spray a large cookie sheet. Spread dough onto cookie sheet. Cover with paper towels and let sit for 20 minutes.

Preheat oven to 350º.

Uncover dough. Make indentations in top of dough using handle of a wooden spoon.

Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough. 

 

Sprinkle with remaining rosemary and sea salt.

Bake for 25 minutes or until lightly browned. Remove from pan and let cool.

 

Serve as a side, sandwich bread, pizza bread, or can dip in a mixture we like a lot. It consists of extra virgin olive oil, red pepper flakes, salt, pepper, and dry basil.

Rosemary Olive Oil Focaccia

Ingredients:

 1 1/4 cups boiling water

  3 tablespoons chopped fresh rosemary, divided

  1 tablespoon honey

  1 package dry yeast (about 2 1/4 teaspoons)

  3 3/4 cups all-purpose flour, divided

  1/4 cup olive oil, divided $

  1 teaspoon salt

  Cooking spray

  1 teaspoon water

  1 large egg yolk

  1 teaspoon sea salt or kosher salt

Directions

Combine boiling water, 1 teaspoon rosemary, and honey in a large bowl;

 Cool for 4 minutes.

 Sprinkle yeast over honey mixture; let stand 5 minutes.

Spoon flour into dry measuring cups; level with a knife. Add 3 1/4 cups flour, 2 tablespoons oil, and 1 teaspoon salt to honey mixture, stirring to form a soft dough.

Flour a large cutting board. Place dough on board. Knead for 10 minutes – will turn smooth and elastic. Add more flour when necessary.

Spray a large bowl with cooking spray. Put the ball of dough in bowl and turn to coat the dough with spray. Dampen paper towels and lay over the bowl as a lid. Let sit for 45 minutes.

Spray a large cookie sheet. Spread dough onto cookie sheet. Cover with paper towels and let sit for 20 minutes.

Preheat oven to 350º.

Uncover dough. Make indentations in top of dough using handle of a wooden spoon.

Combine 1 tablespoon oil, 1 teaspoon water, and egg yolk; brush over dough.

Sprinkle with remaining rosemary and sea salt.

Bake for 25 minutes or until lightly browned. Remove from pan and let cool.