3 C (420g) Flour (can use various types of flours) 2 tsp Salt 1 T Sugar 1 (.25 oz/7.5g) Fast-Acting Yeast (1 package) 1 1/3 C (330ml) Water, warm (110F) 3 T Extra-virgin olive oil 2 T Rosemary leaves, freshly snipped 2 T Parmesan cheese, freshly grated dash Black Pepper In a large bowl, stir together the flour, black pepper, and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5-10 minutes (will bubble and get frothy). Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl, gradually widening the stirring to take in all of the flour at the sides of the well. Turn out the bread dough on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch (1.25 cm) thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch (~3cm) intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. Turn on the oven to 375F (190C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm. Enjoy |