Focaccia Bread

Focaccia Bread


7gr (one package) active dry yeast
3/4 cup warm water
3 cups all-purpose flour
1 teaspoon salt
6 tablespoons olive oil
2 tablespoons chopped fresh rosemary


1. Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
2. In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
3. Mix thoroughly with a wooden spoon and then your hands.
4.Transfer to a floured work surface and knead by hand for a few minutes or until smooth (you can use your kitchen machine).
5.Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
6. Punch down and place on an oiled baking sheet.
7.Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
8.Preheat the oven to 250 degrees C. Bake about 20 minutes or until golden.

Variations: Instead of the rosemary, you might add chopped olives to the dough with some Fresh Parmesan on top.


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About Me

I'm Proshat, the queen behind Proshat Kitchen. I've never attended a cooking class, although I'd love to. My cooking knowledge mostly comes from my lovely mom, a master chef in our family, and also leaning by doing. I really love this wonderful science and I'm still fascinated by it. I’m a senior researcher in energy and economy, recently finished my Ph.D. So I am not an expert cook, please do not refer my blog as a professional source. I start blogging as a way to keep track of my progress in the kitchen and to get rid of the pile of printed recipes with hand written notes. I mostly write about my general experiences and my baking adventures. I love trying new combos in our everyday bread. On my blog you will find lots of classic recipes with a personal touch. Except my husband, a couple of close friends are my main testers. Love you all!! If you have a recipe you'd like me to feature on my blog, drop me a line. I would also love to hear your thoughts. I'm so happy you took the time to visit my blog; it means so much to be. Hope you'll visit again soon :) Love, Proshat

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