Easiest Way to Prepare Tasty Rosemary Focaccia FUSF

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Rosemary Focaccia FUSF. Rustic and romantic, this prized bread from northwestern Italy is the most perfect Focaccia has been enjoyed since the time of ancient Rome but more recently it is associated with. To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface.

Rosemary Focaccia FUSF Learn how to make Rosemary Focaccia. The Focaccia with Rosemary recipe out of our category Pizza! Cut the tomatoes into rounds and place on top of the focaccia. You can have Rosemary Focaccia FUSF using 8 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Rosemary Focaccia FUSF

  1. Prepare of AP flour.
  2. Prepare of yeast.
  3. You need of salt.
  4. Prepare of chopped fresh rosemary.
  5. It's of water.
  6. Prepare of Sam Adams ale.
  7. Prepare of olive oil.
  8. It's of Additional 1/4 cup water, 1/4 cup olive oil for baking.

Sprinkle with coarse salt and the rosemary. Drizzle a tablespoon or two of olive oil over all. Bake, setting the pan on top of the baking. Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread coarse.

Rosemary Focaccia FUSF instructions

  1. Put one cup flour in metal mixing bowl. Mix in 1/8 cup water. Cover, let stand for 8-24 hours to form starter..
  2. Heat ale for 15 seconds in microwave to bring to 90 degrees or so. Add yeast. Let stand for 5 minutes to let yeast bloom..
  3. In large mixing bowl, add remaining 5 cups of flour and salt, stir together..
  4. Add water, yeast mixture and olive oil. Turn out onto well-floured board. Knead for 5 minutes. Return to oiled mixing bowl..
  5. Cover and let stand in warm place for 2-4 hours to let dough rise..
  6. Punch down after rising, then turn out onto well-oiled half-sheet pan. Stretch dough to corners of pan, cover, let rest for 10 minutes..
  7. Finish stretching dough, cover, let rise for 1 hour..
  8. Preheat oven to 425.
  9. Make dimples in dough by separating fingers and pushing to the bottom of the pan, 5-6 rows..
  10. Pour water/oil mixture over top, tilting excess back into cup..
  11. Sprinkle sea salt over the top of the dough.
  12. Bake for 20 minutes.
  13. Remove from oven, sprinkle rosemary, turn pan, return to oven for 10 more minutes or until golden brown..
  14. Cool in pan on wire rack for 10 minutes..
  15. Remove from rack with flat spatula, cool on rack for 1 hour..

When the dough has risen, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary leaves. The focaccia is best eaten the day it's made. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. This soft, chewy Focaccia bread is flavored with rosemary and sea salt.