 |
| Recipe Archives |
| Submitted by: Vivian Siismets January 2003 Ingredients: 3 TBS olive oil 2 cloves minced garlic 1 TBS crumbled dried rosemary 1 1/2 cup warm water 2 1/4 tsp dried yeast 2 tsp kosher salt 4 1/4 cups all purpose flour olive oil for brushing 1 tsp kosher salt additional dried rosemary Place olive oil,garlic and rosemary in pan. Heat until garlic becomes fragrant, not browned. Pour into electric mixer. Proof yeast: Heat water to 110-120*, add a tsp of sugar and yeast. Whisk and let stand 5 minutes until begins to foam. Mix all ingredients together until dough is firm and forms into a ball. Let rise is a large oil covered bowl for 1 hour. Sprinkle corn meal onto baking stone. Roll dough into rectangle or circle, brush with olive oil and sprinkle with kosher salt and rosemary. Let rise in warm place for 30-45 minutes. Bake at 425 for 25-30 minutes. Cool slightly, cut into small squares for dipping oil. Zaatar Bread Dipping Oil 8 oz. olive oil 2 TBS Zaatar 2-3 fresh garlic cloves, minced 2-3 TBS grated Parmesan or Romano cheese, optional Mix all ingredients and marinate for at least two hours. Serve with additional cheese, mix on plate and. Dip pieces of focaccia bread and enjoy. *Zaatar is a spice combo of dried thyme,sesame seeds, oregano,basil and pepper. Can be found at Nino's or other specialty store. |
| Herb - Garlic Focaccia |