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CookwithTom.com: Rosemary Focaccia - Part Two

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Published on May 22, 2009

This masters class on bread making results in a simple way to create a delicious bread with great big pockets of air, a delicious crust, and a chewy crumb.

Be sure to make extra, because it doesn't last long. (I made two loaves for a family function and they were gone in 10 minutes).


The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced

1. In a large bowl, dissolve sugar, and yeast, in water.

2. Wait 10 minutes until all yeast is dissolved/proofed

3. Add flour, lager and salt

4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.

5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.

6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.

7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.

8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.

9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).

10. Preheat oven to 450 degrees

11. Cover baking stone with parchment paper

12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.

13. Dump dough on to parchment paper, carefully forming the dough into a circle.

14. Let rise for 15-30 minutes

15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles

16. Sprinkle sea salt over the top of the dough

17. Place in 450 degree oven and set timer for 20 minutes.

18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.

19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.

20. Bake for at least 5 more minutes, or until top of the loaf is golden brown.

Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.

If you choose to omit the lager, increase water by 2/3 cups.

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