Thursday, February 2, 2012

Rosemary Focaccia

My madrigal group hosted a benefit called "Appetizers A Capella" last weekend. My contributions were pizzelles and this Focaccia bread. I didn't realize until it was already a done deal that I had an Italian theme going.

Rosemary Focaccia Bread

(modified from Bread Machine Baking)

2 tsp yeast
3 cups whole white wheat flour
3 tbs gluten
1/2 cup cornmeal
2 tsp salt
1/3 cup olive oil
1 1/2 cup water
2 tbs fresh rosemary or 1 tbs dried rosemary

Throw it all in the bread machine on the dough cycle, or mix and knead as with any bread. Should be a smooth soft ball of dough, add water during kneading if necessary. Allow to rise until almost double.

After first rising: Preheat oven to 425 (F) or 400 (F) for a convection oven
Sprinkle baking sheet with cornmeal. Knead and pat dough into a flat 1 inch thick disk. Let rise for about 30 minutes (may need longer depending on temperature)
Poke dimples with your finger all over the disk dough.
Pour over the top 1/4 cup olive oil, then sprinkle 2 tsp course salt

Bake at 425 F (or 400 F convection ) for 10 minutes, then reduce the heat to 350 (F) (or 325 (f) for convection) for another 12 to 15 minutes. Top should be golden brown.

Serve warm or cool, sliced in wedges with bread dip

Notes and modifications:

This can be made with white flour, but regular whole wheat is a bit much
If you use white flour you don't need the gluten
If there is any left over you can cut it horizontally and make some nice grilled sandwiches out of it.