Title: Focaccia
Categories: Breads, Italian
Yield: 2 Loaves
2 c Tepid water
2 pk Rapid-rise yeast
5 1/2 c Flour
1/2 c Olive oil
4 T Olive oil
Rosemary leaves
Chopped garlic
Coarse salt
Combine water and yeast. Set aside to bubble up and foam. Place flour
in a pot large enough to hold dough that will double in size. When
yeast has foamed, gently add olive oil. Pour over flour, mix and
knead until dough forms. Cover and set aside. When double in size
9about 2 1/2 hours), knead dough down. Let rise a second time.
Preheat oven to 375 degrees. Cut dough in half. Flour a board and
roll dough out onto two baking sheets. Brush with oilive oil,
sprinkle rosemary leaves, chopped garlic, and coarse salt over top.
Bake at 375 degrees for 30 minutes.
