Monday, August 22, 2011

Rosemary Focaccia

Let's talk carbohydrates. While most of America hates them, in our household we LOVE them. I actually just finished reading "The Omnivore's Dilemma" by Michael Pollan and he talks about how Americans hate carbohydrates and instead we eat {way too much} meat. Which that doesn't seem to be doing anyone favors because hello have you heard there is an obesity epidemic.

To avoid that soap box {don't worry I don't claim to be a expert in eating healthy}, let's continue with carbohydrates. My view, if you eat enough of them it will make you work it off, because they are so dang good you can't avoid them. Especially bread. When it's covered in butter and seasoned with rosemary, my favorite seasoning.

I made this focaccia with the intent to serve it with dinner. Instead it became my dinner, because it was ready at 4:00 and how was I going to hold off until 6:00? Don't worry I ran four miles the next day in the heat and humidity so I think between the running and the bucket of sweat I burned it all off. But we enjoyed it so much I made it again, to use for bruschetta. The second time I used dried rosemary instead of fresh and it was equally delicious. And using it for brushcetta was amazing, it might have helped that we used fresh mozzarella. Yum.

Rosemary Focaccia
adapted from Our Best Bites

1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.
Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour. You want a soft, wet dough. Cover and allow to rise 45 min- 1 hour or until double in size. Lightly flour your work surface and transfer dough onto this surface. Shape into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes. Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves. Sprinkle with remaining rosemary and some Kosher salt. Bake for 20 minutes or until very lightly golden-brown.

1 comment:

  1. my mom just brought me fresh rosemary from CA. will have to try this!