posted by Emma 07-03-100 7:59 AM
Rosemary Focaccia
1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
5 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh rosemary leaves, or to taste, plus sprigs for garnish
1 teaspoon coarse salt
In bowl of electric mixer fitted with paddle attachment, proof yeast with sugar in water for 5 minutes, or until mixture is foamy.
Add flour, salt and 3 tablespoons oil. With dough hook, knead dough for 2 minutes, or until it is soft and slightly sticky. Form dough into ball, transfer to an oiled bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours or until doubled. Press dough evenly into an oiled jelly-roll pan and allow to rise, covered loosely, in a warm place for 1 hour.
In small bowl, stir together remaining 2 tablespoons oil, garlic and chopped rosemary. Dimple the dough, making 1/4-inch deep indentations with fingertips, brush with the oil mixture and sprinkle with coarse salt.
Bake focaccia in bottom third of preheated 400°F. oven for 35 to 45 minutes, or until golden brown. Cool in pan on a rack, and garnish with rosemary sprigs.