ROSEMARY AND GARLIC
Serves 8
"IN THE KITCHEN ~WITH MOM" P.30
Ellayne Elias
4 cloves crushed garlic
6 tablespoons olive oil, divided
4 sprigs fresh rosemary* (use only the leaves)
salt, to taste
4 tablespoons grated Parmesan cheese
*if fresh rosemary is not available you can use 2 tablespoons of dried rosemary
Coat 2 pizza stones with olive oil, using about a tablespoon on each stone. Divide the dough in half.
Roll each half out on a floured surface into a 10 to 12 inch circle, depending on the size of your pizza stone.
The larger your circles, the thinner the focaccia will be. Put the dough on the stones. Of course, if you like a thicker focaccia, you can usethe whole pound of dough to make one focaccia. Be creative!
Crush the garlic and combine it with the remaining olive oil. Brush the oil/garlic mixture onto the dough. Sprinkle with salt, rosemary leaves, and the grated Parmesan cheese.
Cover the focaccia loosely with a towel or plastic wrap and let it rise in a warm place, free of drafts for about 15 minutes, or until puffy.
Bake in a preheated 350*F oven for 20 to 25 minutes, or until lightly browned.